Southwest Sweet Chicken Fajita Salad Recipes

SOUTHWESTERN CHICKEN FAJITA MASON JAR SALAD

Southwestern Chicken Fajita Mason Jar Salad image

Southwestern chicken fajita salad is the perfect grab-and-go lunch that requires minimal added effort, plus it's a well-balanced meal with wholesome, real ingredients. Simply toss all of the ingredients together in a baking pan, then put it in the oven, set the timer, and walk away. You can enjoy the fajita mixture warm with a tortilla and rice, or, in this case, cold by incorporating it into a salad.

Provided by Min Kwon, M.S., R.D.

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 red bell peppers, sliced 2 zucchini, sliced
1 yellow onion, sliced
1 tablespoon olive oil
1 tablespoon fajita seasoning blend (no added sodium)
1/2 teaspoon salt
2 medium roasted sweet potatoes, diced
3 cups greens of choice, such as spring mix
Serving suggestions: avocado, cheese, cilantro, lime juice and sour cream, optional

Steps:

Preheat the oven to 425 degrees F.
Add the chicken, bell peppers, zucchini and onions to a large baking sheet. Drizzle the oil and seasoning blend over the mixture and stir to coat. Bake uncovered until the chicken is cooked through, 20 to 25 minutes.
To assemble, split the fajita mixture, sweet potatoes and greens in that order among four mason jars. These jars will keep for 3 to 5 days. Place the avocado, cheese, cilantro, lime juice and sour cream if using on top of the greens the morning of.

Nutrition Facts : Calories 166 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 29 milligrams, Sodium 385 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 12 grams, Sugar 8 grams

CHICKEN FAJITA SOUTHWEST SALAD RECIPE

Chicken Fajita Southwest Salad Recipe image

This Chicken Fajita Southwest Salad is a flavorful summer salad recipe that's perfect for backyard barbecues and cookouts. It can be a dinner side dish or a weekday lunch.

Provided by The Gunny Sack

Categories Salad

Time 15m

Number Of Ingredients 13

Ingredients

1 cup salsa
1/2 cup light sour cream
3 romaine lettuce hearts, chopped
1 can chipotle corn, drained
1 can black bean, rinsed and drained
1 red pepper, chopped
1 avocado, diced
1 bunch green onions, chopped
2 Roma tomatoes, diced
1 bunch cilantro, chopped
1 cup Colby Jack shredded cheese
1 package Santa Fe style tortilla strips
2 cups chicken, cooked and sliced

Steps:

Mix together the salsa and sour cream in a small bowl.
Place the rest of the ingredients in a large bowl.
Top with 1/2 of the dressing and toss.
Serve with remaining dressing on the side.

Nutrition Facts : Calories 539 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 31 grams fat, Fiber 14 grams fiber, Protein 35 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 grams, Sodium 726 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

CHICKEN FAJITA SALAD

Chicken Fajita Salad image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 25

Ingredients

1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil, plus more for brushing the grill
6 boneless, skinless chicken breasts
2 red bell peppers, quartered
2 yellow bell peppers, quartered
3 ears corn, silks and husks removed, halved crosswise
3 avocados, halved and pitted
1/2 lime, for squeezing
1/2 cup olive oil
2 tablespoons fresh cilantro, chopped
1 teaspoon lime zest plus 1/4 cup lime juice
1 teaspoon kosher salt
1/2 teaspoon chili flakes
1 head romaine lettuce, leaves separated
1 head butter lettuce, leaves separated
1 bunch fresh cilantro sprigs, whole
1 pint grape tomatoes, halved lengthwise
4 limes, halved crosswise
1 wheel cotija cheese, broken into large chunks

Steps:

For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl.
For the salad: Heat a grill or grill pan over medium-high heat and brush with olive oil.
Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool.
While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool.
Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool.
Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning.
For the cilantro lime dressing: Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified.
For the assembly: Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.