Chicken Fajita Salad

recipe

Yield:

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

Nutritional 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

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

Preparation

Preheat oven to 425°.

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.

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.

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.

Note:

December 2001
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