Zippy Southwest Chicken Fajita Salad

× Log In ×

Zippy Southwest Chicken Fajita Salad

This Simple Cooking with Heart, American Southwest salad is a terrific lunch or dinner option when you have leftover chicken in your refrigerator.

Nutrition Facts

Zippy Southwest Chicken Fajita Salad

CaloriesCalories

305 Per Serving

ProteinProtein

33g Per Serving

FiberFiber

7g Per Serving

Cost Per ServingCost Per Serving

$4.12
×
Calories 305
Total Fat 5.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 73 mg
Sodium 163 mg
Total Carbohydrate 29 g
Dietary Fiber 7 g
Sugars 11 g
Protein 33 g

Ingredients

Servings  4  

Pico de Gallo

  • 2 tomatoes (chopped)
  • 1/2 small onion (diced,)
  • 1 chopped jalapeño (seeds can be removed to be milder), (optional)
  • 1/4 cup chopped cilantro
  • 2 tsp lime or lemon juice

Zippy Southest Chicken Fajita Salad

  • 2 1/2 cups chopped chicken from leftover Salmon or Chicken Kabobs (refer to related recipes)
  • 16 oz packaged, frozen bell pepper and onion stir-fry (thawed)
  • 15.5 oz canned, no-salt-added, or, low-sodium black beans (drained, rinsed)
  • 3/4 teaspoon salt-free chili powder
  • 1 chopped head lettuce (green leaf, red leaf or romaine)
  • 2 whole-wheat tortillas (halved, optional)

Directions

Tip: Click on step to mark as complete.

Pico de Gallo

  1. In a small bowl, add tomatoes, onion, jalapeño, cilantro and lime juice and combine.

Zippy Southest Chicken Fajita Salad

  1. In a heatproof bowl, add chicken, vegetables, beans, and chili powder. Stir and heat in microwave until warmed.
  2. Pile lettuce onto plates. Top with chicken mixture and pico de gallo. Serve with tortilla halves, if desired.

Cooking Tip: If you like spicy food, use 2 jalapeños in the pico de gallo and also keep the seeds in the jalapenos. Also, homemade pico de gallo is easy to make and much tastier than canned.

Keep it Healthy: Any other vegetables on sale can be used like avocado, cucumber, scallions, or canned green chiles.

Tip: If you can’t find frozen onions and bell peppers, substitute with low-sodium canned or frozen corn.

 

This Simple Cooking with Heart, American Southwest salad is a terrific lunch or dinner option when you have leftover chicken in your refrigerator.

Nutrition Facts

Zippy Southwest Chicken Fajita Salad

CaloriesCalories

305 Per Serving

ProteinProtein

33g Per Serving

FiberFiber

7g Per Serving

Cost Per ServingCost Per Serving

$4.12
×
Calories 305
Total Fat 5.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 73 mg
Sodium 163 mg
Total Carbohydrate 29 g
Dietary Fiber 7 g
Sugars 11 g
Protein 33 g

Ingredients

Servings  4  

Pico de Gallo

  • 2 tomatoes (chopped)
  • 1/2 small onion (diced,)
  • 1 chopped jalapeño (seeds can be removed to be milder), (optional)
  • 1/4 cup chopped cilantro
  • 2 tsp lime or lemon juice

Zippy Southest Chicken Fajita Salad

  • 2 1/2 cups chopped chicken from leftover Salmon or Chicken Kabobs (refer to related recipes)
  • 16 oz packaged, frozen bell pepper and onion stir-fry (thawed)
  • 15.5 oz canned, no-salt-added, or, low-sodium black beans (drained, rinsed)
  • 3/4 teaspoon salt-free chili powder
  • 1 chopped head lettuce (green leaf, red leaf or romaine)
  • 2 whole-wheat tortillas (halved, optional)

Directions

Tip: Click on step to mark as complete.

Pico de Gallo

  1. In a small bowl, add tomatoes, onion, jalapeño, cilantro and lime juice and combine.

Zippy Southest Chicken Fajita Salad

  1. In a heatproof bowl, add chicken, vegetables, beans, and chili powder. Stir and heat in microwave until warmed.
  2. Pile lettuce onto plates. Top with chicken mixture and pico de gallo. Serve with tortilla halves, if desired.

Cooking Tip: If you like spicy food, use 2 jalapeños in the pico de gallo and also keep the seeds in the jalapenos. Also, homemade pico de gallo is easy to make and much tastier than canned.

Keep it Healthy: Any other vegetables on sale can be used like avocado, cucumber, scallions, or canned green chiles.

Tip: If you can’t find frozen onions and bell peppers, substitute with low-sodium canned or frozen corn.