Fajita Chicken & Veggie Salad

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 Onion
1/4 Cup Green Onion
3 Small Tomatoes
1 Avocado
1 Can Black Beans
Pico De Gallo
Greek Yogurt
2 Heads Romaine Lettuce
1 Lime

Serves: 4
Prep Time: 20 Min

  1. Cook the first six ingredients according to the instructions on the Fajita seasoning packet.
  2. 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.
  3. When the Fajita chicken & veggies are done, spoon them over the lettuce and beans.
  4. Top each salad with a dollup of Pico de Gallo, some Greek Yogurt and the Avocado. Garnish with a slice of lime and serve.

Categories: Recipes

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