Chicken Fajita Salad

Recipe

Salad
Chicken Fajita Salad

Primary Media

Plate of chicken fajita salad

User Rating

3.5 out of 5 stars
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6 ratings

Recipe Data

4
Servings

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    Description

    Not only do the peppers in this low-calorie main-dish salad team up to provide an excellent source of vitamin C, but the lettuce is also rich in vitamin A.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    ¼ c. lime juice
    1 tsp. chili powder
    4 small boneless skinless chicken breast halves (1 lb total)
    1 red pepper, quartered
    1 green pepper, quartered
    8 c. torn leaf lettuce
    ¼ c. chopped red onions
    ½ c. Kraft 2% milk Colby & Monterey Jack cheese crumbles
    ½ c. Kraft lite ranch dressing

    Directions

    1. Mix lime juice and chili powder; pour over chicken in shallow glass dish. Turn chicken to evenly coat both sides of each breast. Refrigerate 20 minutes to marinate.
    2. Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken and peppers 5 minutes on each side or until chicken is done (165 degrees).
    3. Cut chicken and peppers into strips; place in large bowl. Add lettuce and onions; mix lightly. Top with cheese and dressing.

    Nutrition facts

    Servings

    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 85mg
    • Sodium: 560mg
    • Total Carbohydrates: 15g
    • Protein: 30g

    Daily Values

    0%
    Vitamin A 100%
    0%
    Vitamin C 80%
    0%
    Iron 10%
    0%
    Calcium 15%

    Recipe Source:

    Kraft, Hy-Vee weekly ad from the week of July 10, 2013.