Chicken "Fajita Style" Taco Salad

Your new go-to quick, healthy, and easy meal. This taco salad is made with
chicken, fajita vegetables, avocado, tomatoes, cheese, sour cream, ranch, and
baked tortilla chips.

Servings: 4

Author:

Course:

Easy

Cuisine:

salad

Instructions

1 Preheat oven to 350 degrees.
2 In a medium skillet, heat 1 tbsp oil over medium heat. Add chicken to skillet.
3 Next add either a fajita seasoning packet or the cumin, chili powder, cayenne
pepper, salt, black pepper, red pepper flakes, and lime juice to the skillet
with the chicken. Using a spoon, stir the chicken with the spices until chicken
is coated.
4 Cook the chicken over medium heat for 10-15 minutes, stirring occasionally.
Cooking time will depend of whether you use chicken strips or breasts. Chicken
is down when no longer pink in the middle. You may have to slightly cut into a
piece of chicken to see if it's done.
5 After chicken is cooked, remove from skillet. There should still be some liquid
and seasonings in the skillet.
6 Add the sliced onions and bell peppers to the skillet. Add the 3 tbsp water.
Stir vegetables to coat with fajita seasoning. Sauté vegetables for 5 minutes,
remove from heat.
7 To make baked tortillas chips, arrange cut corn tortillas in a single layer on a
baking sheet. Bake at 350 degrees for 5-8 minutes, until lightly crispy.
8 Assemble the taco salads by dividing the lettuces equally between four plates.
Top with chicken, fajita vegetables, cheese, sour cream, ranch, tortilla chips,
avocado, tomatoes, and salsa.

Chicken "Fajita Style" Taco Salad

Course:

Cuisine:

🧂 Ingredients

Instructions

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