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Chicken Fajita Salad

Yield serves 4 (serving size: 1 3/4 cups lettuce, 3/4 cup chicken, 1/2 cup tomatoes, and 12 tortilla strips)

Ingredients

  • 1/2 teaspoon salt, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 4 (6-inch) corn tortillas, cut into 1/2-inch strips
  • Cooking spray
  • 1 pound chicken breast tenders, cut in half lengthwise
  • 1 1/2 cups (1/8 x 2-inch) julienne-cut green bell pepper
  • 1 cup (1/8 x 2-inch) julienne-cut red bell pepper
  • 1/2 cup onion, thinly sliced
  • 1/4 cup fresh lime juice
  • 2 1/2 tablespoons olive oil
  • 7 cups romaine lettuce leaves, torn
  • 2 cups halved cherry tomatoes

Nutrition Information

  • calories 332
  • caloriesfromfat 30 %
  • fat 11.3 g
  • satfat 1.6 g
  • monofat 6.9 g
  • polyfat 2.7 g
  • protein 31.1 g
  • carbohydrate 28.6 g
  • fiber 5.8 g
  • cholesterol 66 mg
  • iron 4 mg
  • sodium 394 mg
  • calcium 87 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine 1/4 teaspoon salt, chili powder, and cumin in a small bowl. Place tortilla strips on a cookie sheet coated with cooking spray; sprinkle with half the cumin mixture. Bake at 425° for 15 minutes or until tortillas are crisp and lightly browned; cool on a wire rack.

  3. Combine remaining cumin mixture and chicken in a zip-top plastic bag; shake to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 3 minutes on each side. Add julienne-cut green and red bell pepper and sliced onion; cook 4 minutes or until vegetables are tender, stirring frequently.

  4. To make dressing, combine lime juice, olive oil, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Combine lime-juice mixture and lettuce; toss well. Divide lettuce evenly among 4 plates; top each with chicken mixture, tomatoes, and baked tortilla strips.