Chicken Fajita Salad
This chicken fajita salad is one of my favorite salads ever! It's so easy to whip up and refrigerates well for meal prep. No salad dressing is needed, the fajita seasonings adds more than enough flavour.
Servings: 4 bowls
Calories: 362kcal
Equipment
- Meal Prep Containers
Ingredients
- 1 tablespoon avocado oil
- 1 lb chicken breast cubed or sliced
- 1 medium onion or two small
- 1 red pepper sliced
- 1 green pepper sliced
- 1 yellow pepper sliced
- 1 package fajita seasoning I used Simply Organics simmer sauce
- 14 oz black beans drained and rinsed
- toppings of choices: salsa, guacamole, avocado, cheese, tortilla strips
- 4 cups spring mix
Instructions
Chicken Fajita Mix
- In a large skillet, heat the avocado oil over medium heat. Once it's hot, add the chicken and cook until done (about 3-4 minutes per side). Set the chicken aside on a plate.
- If the pan is dry, add a little more oil. Then add the onion and bell peppers. Saute them over medium heat until the onion is translucent (5-7 minutes). Add the fajita seasoning (if it's dry, you'll add water). I used a simmer sauce so it had liquid already added. Add the beans and chicken back to the pan. Stir around for 1-2 minutes until all ingredients are evenly coated.
Assemble
- In your bowl, add a cup of spring mix and 1/4 of the chicken mixture. Top with whaetver toppings you like. I used salsa, guacamole, and a little tex mex cheese.
Notes
Nutrition information includes the fajita summer sauce I used, does not include additional toppings.
Nutrition
Serving: 1bowl | Calories: 362kcal | Carbohydrates: 36g | Protein: 35g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 147mg | Potassium: 1075mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1596IU | Vitamin C: 129mg | Calcium: 54mg | Iron: 3mg