This salad was really easy to make. The Fajita seasoning packet was enough to flavor all of the cooked chicken and veggies. Everything else was fresh and brought a lot of its own flavor. I don’t think any external dressing was necessary. I substituted greek yogurt for sour cream and omitted any cheese – but feel free to mix things up as you see fit.
1 LB Chicken Breasts
1 Packet Fajita Seasoning
3 Bell Peppers (Any Color)
1/4 Cup Green Onion
3 Small Tomatoes
1 Can Black Beans
Pico De Gallo
2 Heads Romaine Lettuce
Prep Time: 20 Min
- Cook the first six ingredients according to the instructions on the Fajita seasoning packet.
- While prepping the fajita chicken & veggies, chop the lettuce and divide it amongst the plates. Rinse the black beans and spoon them over the lettuce. Dice the Avocado and set it aside.
- When the Fajita chicken & veggies are done, spoon them over the lettuce and beans.
- Top each salad with a dollup of Pico de Gallo, some Greek Yogurt and the Avocado. Garnish with a slice of lime and serve.