Mexican

Fajita Chicken Taco Salad is for Salad.

Fajita Chicken Taco Salad takes 60 minutes to prepare.

Fajita Chicken Taco Salad takes 20 minutes to cook.

Fajita Chicken Taco Salad makes 4 servings.

The ingredients for Fajita Chicken Taco Salad are:

Marinade:

Lime Juice, 1 tbsp
Garlic, 1 clove minced
Black Pepper, 1 tsp
Cayenne Pepper, 1/2 tsp

Boneless Chicken Breast, 1 1/2
Romaine Lettuce, 4 cups, shredded
Canned Pinto Beans, 1 1/2 cups
Onions, raw, 1/2scup, chopped
Green Bell Peppers, 1/2 cup, chopped
Cheddar Cheese 3/4 cup, shredded
Red Ripe Tomatoes, 1/2 cup, chopped
*Tostitos Light Tortilla Chips, 4 ozs
*Pace Chunky Salsa - Mild, 6 tbsp
*Canola Oil, 2 tbsp

Here is how you make Fajita Chicken Taco Salad:

In a bowl combine Lime Juice, Garlic, Pepper, and Cayenne and stir together. Cut raw chicken into 1 1/2 inch chunks. Fold into Marinade and let sit for at least an hour in fridge. While that is chilling, cut up veggies and set aside.After chicken has been marinaded drain off liquid. In a saute pan put 2 tbsp of canola oil. When the oil sizzles a little add onions and bell pepper. Stir and cook until a little brown and transluscent. Stir in Chicken and cook until brown. Let cool a bit.Rinse beans in a strainer. On 4 plates arrange chips, lettuce, tomatoes, beans and chicken mixture. To top it off with cheese and salsa. Yummy! Sometimes I add low fat sour cream and black olivesNumber of Servings: 4Recipe submitted by SparkPeople user CHELLEBELLE104.

The nutritional information for Fajita Chicken Taco Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 468.7

• Total Fat: 17.1 g
• Cholesterol: 75.2 mg
• Sodium: 648.7 mg
• Total Carbs: 45.3 g
• Dietary Fiber: 9.5 g
• Protein: 35.4 g

Fajita Chicken Taco Salad is Mexican cuisine.