Chicken Fajita Salad

taco salad

Check out what I made from yesterday’s left-overs.  I made chicken fajitas last night and decided that, for lunch, I didn’t want to eat the left-overs wrapped in a tortilla.  Instead, I placed the meat and veggies over lettuce and tomato, used salsa as the dressing and voila!  A healthy, low-fat and super nutritious lunch was served.

Here’s how I made yesterday’s fajitas.


  • 1 lb chicken tenderloins cut into cubes
  • 1/2 large onion sliced
  • 1 green bell pepper sliced
  • 1 orange, yellow or red bell pepper sliced
  • garlic powder
  • cumin
  • Sazon Goya Complete Latin Seasoning Mix with Saffron
  • cayenne pepper
  • olive oil

Suggested garnish ingredients:

  • 2% milk cheese (Mexican blend)
  • low fat sour cream
  • salsa
  • guacamole
  • shredded lettuce
  • diced tomato
  • whole wheat soft tortillas


  1. heat a drizzle of olive oil in large skillet and toss onions and peppers along with desired amount of seasoning until veggies are slightly tender and are a bit charred.
  2. transfer to a plate
  3. using same skillet, heat up another drizzle of oil and cook the cubed chicken tenderloins with desired amount of seasoning
  4. throw both veggies and chicken together in skillet and heat through

Serve family style.  Let everyone fill their whole wheat tortillas as they wish with chicken/veggie mixture and garnishes.


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