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.

Ingredients

(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)

Salsa

Sour cream

Mexican-style shredded cheese

Tortilla chips

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

Directions

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!]