Get ready to fiesta in your mouth with this Creamy Chicken Fajita Chopped Salad recipe! Imagine a flavorful fusion of tender chicken, crunchy bell peppers, and fresh lettuce, all wrapped up in a creamy ranch dressing. This Mexican-inspired masterpiece is not only a feast for the taste buds but also a nutritious and filling meal that's perfect for a quick weeknight dinner or a weekend lunch. With only 35 minutes of prep and cook time, you'll be enjoying this delicious salad in no time!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Cooked chicken breast
- Bell peppers
- Red onion
- Lettuce
- Avocado
- Ranch dressing
- Fajita seasoning
- Cheddar cheese
- Cilantro
Instructions
- Prepare the chicken by cutting cooked chicken breast into bite-sized cubes. If not already seasoned, sprinkle with fajita seasoning to enhance flavor.
- Slice bell peppers and red onion into thin, uniform strips. For best results, use a mix of red, yellow, and green bell peppers to add color and variety.
- Heat a skillet over medium-high heat. Sauté the bell peppers and red onion for 3-4 minutes until they become slightly caramelized and tender, but still maintain a crisp texture.
- Chop fresh lettuce into bite-sized pieces and spread as the base of the salad in a large serving bowl.
- Dice ripe avocado into small cubes. To prevent browning, toss with a small amount of lime juice.
- Layer the sautéed peppers and onions over the lettuce, followed by the seasoned chicken cubes.
- Sprinkle shredded cheddar cheese evenly across the salad.
- Drizzle ranch dressing generously over the entire salad, ensuring even coverage.
- Garnish with freshly chopped cilantro for added freshness and authentic Mexican flavor.
- Toss all ingredients gently to mix and coat with dressing just before serving.
- Serve immediately while vegetables are still warm and crisp.
Tips
- To take your Creamy Chicken Fajita Chopped Salad to the next level, follow these expert tips:* Use a mix of red, yellow, and green bell peppers for a colorful and varied texture. * Don't overcook the bell peppers and onions - you want them to still have a crisp texture. * Add a squeeze of lime juice to your diced avocado to prevent browning. * Toss the salad gently just before serving to ensure all the ingredients are well coated with the ranch dressing. * Serve immediately while the vegetables are still warm and crisp for the best flavor and texture.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
