Chicken Fajita Salad ... Click Here for Printable Version
Chicken Fajita Salad| Nutrition Information | |
| Calories | 95 |
| Total Fat | 3.5g |
| Saturated Fat | 0.3g |
| Trans Fat | 0g |
| Cholesterol | 32mg |
| Sodium | 45mg |
| Carbohydrates | 8.9g |
| Dietary Fiber | 3.5g |
| Sugars | 2.6g |
| Protein | 19g |
| Vitamin A | 414.2iu (8%) |
| Vitamin C | 59.1mg (98%) |
| Calcium | 23mg (2%) |
| Iron | 1mg (5%) |
1 tsp canola oil
1/2 cup sliced onion
1 sliced mild chili pepper
1 cup sliced bell pepper
8 ounces raw chicken tenders, cut into thick strips
1 tsp granulated garlic
1 tsp chili powder
1 tsp dried oregano leaves
6 cups ready-to-serve romaine lettuce, chopped
1 cup sliced fresh tomatoes
1/4 cup green onions, sliced
1 cup sliced cucumbers
1 tablespoon oil
3 tablespoons flavored vinegar
Heat a large nonstick skillet over medium-high heat; saute the onions and peppers in the oil until golden, about 3 minutes. Add the chicken tenders and the seasonings; continue cooking until the chicken is done, about 8 minutes, stirring occasionally. Place the chicken on a serving platter.
Place the lettuce and fresh vegetables in a large salad bowl. Serve items family style with oil and vinegar on the side. Optional accompaniments: baked blue corn chips, avocado and cooked brown rice.
Servings:
Serves 4. Each serving: 2 cups.
Diabetic Exchanges:
Bread & Starch: 0.5
Fat: 0.5
Lean Meat: 0.5
Vegetable: 1.0
Total Preparation & Cooking Time: 25 min. (10 Prep, 15 Cook)
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