Description
A simple salad featuring seasoned chicken strips and fajita vegetables over greens.
Ingredients
Scale
- 1 lb chicken breast, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bell pepper (any color), sliced
- 1 onion, sliced
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shredded cheese (optional)
- 2 tablespoons salsa (for dressing)
Instructions
- Combine chili powder, cumin, paprika, salt, and pepper in a small bowl.
- Toss the sliced chicken with half of the spice mixture.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet.
- Add the sliced bell pepper and onion. Cook, stirring occasionally, until softened, about 5 minutes.
- Toss the cooked vegetables with the remaining spice mixture.
- Assemble the salad: place mixed greens in a large bowl. Top with cooked chicken, sautéed vegetables, and cherry tomatoes.
- Sprinkle with shredded cheese, if using.
- Drizzle with salsa before serving.
Notes
- You can substitute lime juice for some of the oil in the dressing for a brighter flavor.
- Use pre-cut fajita seasoning mix if you prefer a quicker preparation.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Lunch
- Method: Sautéing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 salad
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 38
- Cholesterol: 110
Keywords: chicken fajita salad, low carb, quick dinner, seasoned chicken, bell peppers, cumin