Chicken Fajita Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad, Main Dish
Serves: 4 servings
Ingredients
  • 2 boneless, skinless chicken breasts
  • ½ cup fajita marinade
  • 1 Tbsp olive oil
  • ½ canned corn kernels
  • ½ cup jicama, diced
  • ½ red bell pepper, chopped
  • ½ cup red onion, chopped
  • 1 head romaine, chopped
  • 1 15-oz can black beans, rinsed and drained
  • ½ cup cherry tomatoes, halved
  • Salsa and guacamole, for topping
  • Crumbled Queso Fresco, for topping
  • Your favorite Mexican salad dressing (I used Brianna's Creamy Cilantro Lime)
Instructions
  1. In a large plastic bag, combine chicken breasts and fajita marinade. Marinate in refrigerator for at least 1 hour.
  2. Heat olive oil in large skillet over medium-high heat. Add chicken, discarding marinade. Cook 8-12 minutes until brown on both sides, flipping once halfway through. Remove chicken from pan and keep warm.
  3. Add corn, jicama, bell pepper, and red onion to pan. Saute until bell pepper is crisp-tender. When chicken is cool enough to handle, slice it into bite-sized pieces.
  4. Divide romaine onto four plates. Top with chicken, vegetables, black beans, and tomatoes. Add a scoop of your favorite salsa and fresh guacamole. Sprinkle with crumbled Queso Fresco and drizzle with the dressing. Enjoy!
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/chicken-fajita-salad/