Southwestern Style Chicken Fajita Salad

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Southwestern Style Chicken Fajita Salad

Comments
Prep/Cook
PREP TIME: 10min COOK TIME: 10min
Serves
Serves 4

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

Ingredients Ingredients

Ingredients

3/4 cupCorn Kernels

1/2 cupJicama, diced

1/2 cupRed Bell Pepper, diced

1/2 cupRanch Dressing

1/2 cupPickled Jalapeno, chopped

1/2 cupRed Onion, diced

1 Lime, zested and juiced

4 cupsRomaine Lettuce, chopped

1 (15 oz) canBlack Beans, drained and rinsed

Tortilla strips for garnish

1 tbspOlive Oil


Step 1

Step 1

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.

Step 1
Step 2

Step 2

Step 2

Stir

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

Step 3

Step 3

Assemble

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

Step 3
Step 4

Step 4

Step 4

Serve

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

tip TIP

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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Rated 5/5 based on 13 customer reviews
Give your salad a little Southwestern flair. Our chicken fajita salad includes jicama, red bell peppers, jalapenos and black beans. Garnish with tortilla strips. Serves 4 https://www.perdue.com/recipeimages/southwesternsalad_thumb.jpg https://www.perdue.com/recipeimages/southwesternsalad_thumb.jpg

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