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    Home » Salad » Chicken Fajita Salad

    Chicken Fajita Salad

    July 10, 2014 by Alaine 1 Comment

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    Even though this has been the mildest summer in the past five years down here in Texas, it is still hot enough to curb your appetite and desire to cook something on the stove-top. Luckily, the husband has been okay with the change in the menu.

    SW Chicken Fajita Salad

    This Chicken Fajita Salad is one of my favorite summertime recipes. It’s quick, doesn't require turning on the oven and is packed with flavor! This recipe received a “2 Thumbs Up” from the husband. He thinks if I can get him to like healthier foods, then it is possible for anyone. To put that in perspective, when we met back in college, he was eating Sonic three times a day. We've come along way since them.

    Chicken Fajita Salad (2)

    This has so much good stuff going on in it – creamy avocado, black bean salsa, fresh tomatoes, crisp cucumbers and a little shredded cheese. We topped it off with Skinny Jalapeno Cilantro Ranch for even more flavor.

    Chicken Fajita Square

    Healthy Cooking Tip – To reduce the amount of sodium in canned beans, drain and rinse with cold water. This cuts sodium by 41%.

    I hope ya’ll enjoy this Chicken Fajita Salad as much as we do! Be sure to try out the Skinny Jalapeno Ranch.

    Chicken Fajita Salad

    Chicken Fajita Salad

    My TX Kitchen
    Loaded Chicken Fajita salad with quick black bean salsa and avocado. Serve with Skinny Jalapeno Cilantro Ranch.
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    Prep Time 15 mins
    Total Time 15 mins
    Course Main Course, Salad
    Servings 4

    Ingredients
      

    • 1 14.5 oz can Black Beans drained and rinsed
    • 1 14.5 oz can Corn drained
    • 1 teaspoon Cumin
    • 2 tablespoons Chunky Salsa
    • 6 cups Romaine Lettuce chopped
    • 2 cups Grilled Chicken chopped
    • 1 cup Tomato chopped
    • 1 Cucumber Sliced
    • 1 large Avocado sliced
    • ½ cup Mexican Blend Cheese Shredded

    Instructions
     

    • In a medium bowl, combine black beans, corn, cumin, and salsa. Mix and set aside.
    • In a large bowl top lettuce with grilled chicken, tomato, avocado, cucumber, cheese and black bean mixture. 

    Notes

    Serve with Jalapeno Ranch.
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!

    Thanks for stopping by. Y'all come back soon!

    Name

    Sources: Shadix, Kyle. "Reducing Sodium in Canned Beans". Today's Dietitian. January 2010. Web. Accessed July 2014.

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    Comments

    1. Kara Neuberger

      July 16, 2014 at 10:31 am

      Sounds delicious!

      Reply

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    Hey y'all, I'm Alaine! Wife, mom of three, and Registered Dietitian. Welcome to My Texas Kitchen where I share recipes and bits of life from Central Texas. Thanks for stopping by!

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