For as much as I love all things health, nutrition and food; I’m not really a fan of salad. I think I ate so many salads during different stretches of strict dieting over the years that all in all, I’m just a little over salads. Because of this, I challenged myself to make some delicious but different salad recipes during my time in Nashville.
One day while wasting time on Pinterest, I came across a picture of chicken fajitas. They looked delicious; however, immediately I thought about all of the calories it would come with. Afterwards, I thought, what if I incorporated chicken fajitas into a salad? I then proceeded to get the ingredients necessary to make the traditional fajitas, minus the tortillas. I tweaked the recipe a little by laying all the ingredients on a bed of romaine lettuce and I was very satisfied with the results.
Chicken Fajita Salad: Serves 2
8 oz. of Boneless Skinless Chicken Breast
2 tbsp. Annie’s Cowgirl Salad Dressing
1 tbsp. Chili Powder
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/2 tsp. Paprika
1 tsp. Black Pepper
- 1 Cup Water
1 Large Green Bell Pepper
1 Medium Scallion
1/4 Small Yellow Onion
2 Roma Tomatoes
8 Romaine Leaves
- In a small bowl, combine Annie’s Cowgirl Salad dressing with chili, garlic and onion powders, as well as paprika and black pepper and set aside.
- Cut up Chicken into bite size pieces.
- Place chicken, water and sauce in a large frying pan.
- Cover and cook on medium-low heat for 5 minutes, stir or toss chicken often to ensure full coverage in the sauce.
- While the chicken cooks, slice up and set to the side green peppers, scallions, onion, tomatoes and romaine.
- After 5 minutes of cooking the chicken, add into the pan the green peppers, scallions and onion.
- Place the cover back on and cook again for another 15 minutes, still stirring or tossing often.
- In serving bowls, place romaine, tomatoes and cheese.
- Once the chicken is finished cooking as well as the vegetables, let cool.
- After the chicken has cooled, assemble salads.
Calories: 227 Carbs: 13 grams Fiber: 5 grams Protein: 21 grams Fat: 12 grams Sodium: 244 mg.
I recently learned a little trick concerning salad dressing. I don’t know about you but I have a hard time only using the proper portion size in my entire salad. So I started cooking either my meat or some of the veggies I’m using in my salad, in the dressing that I am planning to use on my salad. This really helps the flavor go farther all the while restricting the unnecessary calorie intake. Try it sometime, I promise you will be surprised at how well it works.