Chicken Fajita Chopped Salad with Tortilla Chips
Chicken Fajita Chopped Salad with Tortilla Chips is a quick Tex-Mex salad with chicken, black beans, corn, cheddar, and creamy lime dressing.
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Ingredients
For the Salad:
- 5 cups romaine lettuce finely chopped
- 1 pound boneless skinless chicken breast diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 green bell pepper finely chopped
- ½ yellow onion finely chopped
- 1 cup tomatoes seeded and chopped
- 1 cup canned black beans drained and rinsed
- ¾ cup corn drained
- ½ cup reduced-fat shredded cheddar cheese
- ¼ cup fresh cilantro chopped
For the Creamy Lime Fajita Dressing:
- ¼ cup plain nonfat greek yogurt
- 2 tablespoon light ranch dressing
- 2 tablespoon lime juice
- 1 tablespoon salsa
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- 4 ounces tortilla chips
Instructions
- Heat a large skillet over medium heat.
- Add olive oil to the skillet.
- Add the diced chicken, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked.
- Add the bell pepper and onion to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
- Remove the skillet from the heat and let cool slightly.
- In a small bowl, add the Greek yogurt, ranch dressing, lime juice, salsa, chili powder, cumin, garlic powder, and salt. Stir until the dressing is smooth.
- In a large mixing bowl, add the chopped romaine, tomatoes, black beans, corn, cheddar cheese, cilantro, and chicken fajita mixture.
- Pour the creamy lime fajita dressing over the salad.
- Using tongs, toss until the salad is evenly coated.
- Serve with tortilla chips.
For more heat, add chopped jalapeños or use hot salsa in the dressing.
Notes
Tips and Tricks
Let the chicken cool slightly - Warm chicken is fine, but very hot chicken can soften the lettuce too much. Chop everything small - Smaller pieces make the salad easier to scoop with tortilla chips. Drain the beans and corn well - Extra liquid can make the dressing thin and watery. Use seeded tomatoes - Removing the seeds helps keep the salad from getting soggy. Add the chips at serving time - Keep the tortilla chips on the side until ready to serve so they stay crisp. Adjust the heat - Use hot salsa or chopped jalapeños if you want more spice.Storing
Store the salad - Place leftovers in an airtight container in the refrigerator for up to 2 days. Store the chips separately - Keep tortilla chips in a sealed bag or container at room temperature so they stay crisp. Store the dressing separately if making ahead - Keep the dressing in a small airtight container in the refrigerator. Add it right before serving.Nutrition
Calories: 465kcalCarbohydrates: 42gProtein: 36gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 78mgSodium: 815mgPotassium: 1071mgFiber: 8gSugar: 6gVitamin A: 6127IUVitamin C: 39mgCalcium: 169mgIron: 3mg
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