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Fajita Chicken Salad

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

4 SERVINGS

Total Time Icon

TOTAL TIME

25 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

SEASONING:

  • 1-1/2 teaspoons ground cumin seed
  • 1-1/2 teaspoons leaf oregano
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper

FAJITA SALAD:

  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch-thick strips
  • 2 tablespoons Mazola Canola Oil
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 red onion, sliced
  • 1/4 cup red wine vinegar
  • 4 cups torn lettuce
  • 2 tomatoes, sliced
  • 1 avocado, pitted, peeled, sliced
  • Warmed flour tortillas, prepared salsa and sour cream (optional)

Instructions:

  1. Combine seasoning ingredients in medium bowl. Add chicken, tossing to coat. Set aside.
  2. Heat oil in large skillet over medium-high heat until hot. Cook and stir bell peppers and red onion 2 to 3 minutes or until crisp-tender. Add chicken; cook and stir 3 to 5 minutes or until center is no longer pink. Remove from heat; drizzle with vinegar and toss to coat.
  3. Arrange lettuce, tomatoes and avocado on individual plates; top with chicken mixture. Serve with tortillas, salsa and sour cream, if desired.
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