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Yield: Serves 4. Each serving: 2 cups.
Recipes
Chicken Fajita Salad
| Nutrition Information | |
| Calories: | 95 |
| Total Fat: | 3.5g |
| Saturated Fat: | 0.3g |
| Trans Fat: | 0g |
| Cholesterol: | 32mg |
| Sodium: | 45mg |
| Carbohydrates: | 8.9g |
| Dietary Fiber: | 3.5g |
| Sugars: | 2.6g |
| Protein: | 19g |
| Vitamin A: | 414.2iu (8%) |
| Vitamin C: | 59.1mg (98%) |
| Calcium: | 23mg (2%) |
| Iron: | 1mg (5%) |
1 tsp canola oil
1/2 cup sliced onion
1 sliced mild chili pepper
1 cup sliced bell pepper
8 ounces raw chicken tenders, cut into thick strips
1 tsp granulated garlic
1 tsp chili powder
1 tsp dried oregano leaves
6 cups ready-to-serve romaine lettuce, chopped
1 cup sliced fresh tomatoes
1/4 cup green onions, sliced
1 cup sliced cucumbers
1 tablespoon oil
3 tablespoons flavored vinegar
Heat a large nonstick skillet over medium-high heat; saute the onions and peppers in the oil until golden, about 3 minutes. Add the chicken tenders and the seasonings; continue cooking until the chicken is done, about 8 minutes, stirring occasionally. Place the chicken on a serving platter.
Place the lettuce and fresh vegetables in a large salad bowl. Serve items family style with oil and vinegar on the side. Optional accompaniments: baked blue corn chips, avocado and cooked brown rice.
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