Recipe Wednesday: Chicken Fajita Salad

This is a quick meal that requires very little cooking ability. Measurements aren't really necessary for this one (except for the fajita seasoning) so you're gonna have to "eyeball it" as Rachael Ray would say. Like many of my favorite recipes, you can customize it to suit your tastes (and what you have on hand).

First, let out a quick Mexican celebratory yell - bry yi yi yi yi!

Okay, now that everyone knows what they're in store for, make the fajita seasoning.
I used this recipe mainly because it was the first thing that came up on Yahoo! search. I'm very particular. I didn't even have all the ingredients (like chicken bouillon) but it turned out great.  It's enough for a few meals, so mix it right in a small tupperwear container.

(besides those in the seasoning)

Chicken cutlets
Olive oil
Lettuce, or your favorite salad mix
Tomatoes, chopped
Onion, diced
Corn (fresh, frozen, or canned)
Black beans (drained & rinsed)
Sour cream
Mexican-style shredded cheese
Tortilla chips

(You can add avocado, too, that would be yum)

Heat oil over medium-high heat in your saute pan. Cube chicken (or cut into thin strips) and cook until golden. Whisk 2 tablespoons of seasoning (for a pound or so of meat) into 1/2 c. water and add to chicken. Simmer until sauce is thickened & then reduce heat to low.

While that's bubbling away, assemble your salads. Lettuce, tomatoes, onion, corn, beans... go loco! If you're serving to a group, put out all the toppings in separate bowls & let everyone build their own. Serve tortilla chips on the side.

If you're feeling sassy, squeeze a fresh lime over the salads.
[Extreme close-up!]


  1. I'm glad you didn't have any chicken bouillon because it's pure MSG. Try to find a substitute if you need one. Never use it.

  2. nice and delicious colorful recipe.great to watch.I would definitely try.
    Chicken fajita recipe


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