Chicken Fajita Salad

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“A recipe from Health Magazine. Have yet to try this. It sounded like a fast and healthy meal to me.”

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Combine 1/4 t.
  3. salt, chili powder, and cumin in a small bown.
  4. Place tortilla strips on a cookie sheet coated with cooking spray and sprinkle with half the cumin mixture.
  5. Bake 425 degrees for 15 minutes or until tortillas are crisp and lightly browned and then cool on a wire rack.
  6. Combine remaining cumin mixture and chicken in a zip-top plastic bag and shake to coat.
  7. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  8. Add chicken and cook 3 minutes on each side.
  9. Add julienne-cut green and red bell peppers and sliced onion and cook for 4 minutes until vegetables are tender.
  10. Stirring frequently.
  11. To make dressing: Combine lime juice, olive oil, and 1/4 t.
  12. salt in a large bowl; stir with a whisk.
  13. Combine lime-juice mixture and lettuce and toss well.
  14. Divide lettuce evenly among 4 plates.
  15. Top each with chicken mixture, tomatoes and baked tortilla strips.
  16. Serving size: 1-3/4 cups lettuce, 3/4 cup chicken, 1/2 cup tomatoes and 12 tortilla strips.

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