Perdue
Southwestern Style Chicken Fajita Salad
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"will be making this for summer and/or any time of the year!!! great way to use vegetables and beans........ thank you"
Comment Linda Fritz
"This recipe looks amazing, I will be making this very soon!"
Comment Tyne Caouette
"Delicious!!"
Comment Karoline Hartenfeld
"very tastey"
Comment e foos
"this looks great for a nice meal."
Comment Rose Marie
"I am definitely going to be trying this one. How about you?"
Comment Joan Hylinski
"Looks delicious!!!"
Comment Maria Urena
"Looks delicious"
Comment Barbara Tryon
"this salad looks wonderful, i think i'll try this tomorrow."
Comment Leslie Sorapuru
"I would to win thank you "
Comment shelly simpson
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Southwestern Style Chicken Fajita Salad

Ingredients

1 pkg PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.)
3/4 cup Corn Kernels
1/2 cup Jicama, diced
1/2 cup Red Bell Pepper, diced
1/2 cup Ranch Dressing
1/2 cup Pickled Jalapeno, chopped
1/2 cup Red Onion, diced
1 Lime, zested and juiced
4 cups Romaine Lettuce, chopped
1 (15 oz) can Black Beans, drained and rinsed
Tortilla strips for garnish
1 tbsp Olive Oil
Step One

Southwestern Style Chicken Fajita Salad

Time make it in:

WITH PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.)

Serves 4 | Prep Time: | Cook Time:

Learn how to make this delicious recipe!
WATCH VIDEO
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 470
% Daily Value*
Total Fat 21g 32%
Saturated Fat 3g 15%
Cholesterol 45mg 15%
Sodium 1380mg 58%
Total Carbs 54g 18%
Dietary Fiber 11g 44%
Sugars 7g
Protein 24g
Vitamin A 100%
Vitamin C 70%
Calcium 8%
Iron 25%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 470
  • Protein 24g
  • Sodium 1380mg
  • Sat.Fat 3g
  • Sugar 7g

Southwestern Style Chicken Fajita Salad

ingredients

Ingredients

1 pkg PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.)
3/4 cup Corn Kernels
1/2 cup Jicama, diced
1/2 cup Red Bell Pepper, diced
1/2 cup Ranch Dressing
1/2 cup Pickled Jalapeno, chopped
1/2 cup Red Onion, diced
1 Lime, zested and juiced
4 cups Romaine Lettuce, chopped
1 (15 oz) can Black Beans, drained and rinsed
Tortilla strips for garnish
1 tbsp Olive Oil
ingredients

Step one: Heat

Heat the olive oil in a non-stick skillet over medium-high heat. Sauté the corn, jicama, red bell pepper and red onion for 2 to 3 minutes. Add the chicken and continue cooking for 4 to 5 more minutes until the vegetables are softened and the chicken is heated through.

ingredients

Step two: Stir

In a small bowl, stir together the ranch dressing, chopped pickled jalapeño, lime zest and lime juice. Set aside until ready to serve.

ingredients

Step three: Assemble

Divide the chopped lettuce onto 4 individual salad plates. Scatter the chicken, sautéed vegetables and black beans over the lettuce.

ingredients

Step four: Serve

Spoon the jalapeño ranch dressing over the chicken salad. Top with tortilla strips and serve.

TIP: Jicama, pronounced Hick-a-ma. Also known as a Mexican water chestnut. Jicama has crisp white flesh, the texture of a potato and the taste of an apple. You can find jicama in most grocery stores next to the coconuts, plantains, lemons and limes. Look for firm, round tubers, and store in a cool, dark place for up to 1 month; refrigerate after cutting. Wash jicama like potatoes. To slice, cut off the top and bottom to make a flat surface, and then peel with a vegetable peeler or paring knife.

TA DA!

Southwestern Style Chicken Fajita Salad

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