Chicken Fajita Salads

Who doesn't love a good burrito bowl?? In an effort to cut a few calories and carbs when we were thinking about making fajitas for dinner, I thought I would try to make my own burrito bowls.  Ditching the rice for some lettuce and trying to make as much of the add-ins at home ended up being pretty easy and pretty tasty! This is a great salad for grilling season as you can throw the chicken and veggies on the grill for more flavor and a quick dish. 

Chicken Fajita Salads

* use your best judgment for how many salads you intend to make with regards to the 

amount of ingredients you will need, I listed ingredients based on making 2 salads and still had a little leftover veggies and guacamole 

What you need (for the salad):

- Your favorite lettuce

- 1 green pepper 

- 1 red pepper 

- 1/2 red onion, sliced 

- 2 Tablespoons of sour cream 

- 1/2 Tomato, diced

- 1/8 cup of corn (fresh or can)

- 1-2 Tablespoons of red onion, diced 

-  boneless skinless chicken breast 

-1 teaspoon of olive oil

-1 teaspoon of red wine vinegar

- 1-2 slices of jalapeno, diced (optional)

- Homemade Taco Seasoning

- Chipotle ranch dressing (optional)

What you need (for the guacamole): 

- 1 avocado 

- Half of a medium tomato, diced

- Lime juice 

- 1 Tablespoon cilantro, chopped 

- Salt & pepper to taste

- 1-2 slices of jalapeno, diced (optional) 

What to do: 

- Earlier in the day slice up the red pepper, green pepper and sliced onion put in a plastic bag and toss in half of the taco seasoning.  Work the seasoning around so that all the veggies are covered and place in fridge for flavor to set in.  In a different bag place the chicken in the bag with the remainder of the taco seasoning.  Work seasoning around so chicken is evenly covered and place in fridge for flavor to set. 

- Turn grill on and let it warm up.  When grill is ready you want to grill the chicken until done and the grill the veggies in a grill basket or aluminum full until they start to darken.  

- While veggies and chicken are cooking you can make the guacamole and and the pico for your salad.  

- For the guac - you want to slice the avocado in half so you can scoop out the inside into a small bowl.  When in bowl use a fork to slightly mash up (I like my guac a little chunky).  Then you want to throw in the diced tomatoes, onion, cilantro and jalapeno (if you like heat).  Using the fork mix this up well.  Add a squirt of lime juice, about a teaspoon and a dash of salt and pepper and mix well.  Taste, and if you desire to add more salt/pepper do so now.  

- For the pico - in another small bowl mix the diced tomato, diced onion and diced jalapeno (if you want the heat) drizzle with the olive oil and red wine vinegar and mix well. 

- Once chicken and veggies are done remove and you can now set up your salad.  You have all you need to make the salad the way you wish.  You can use the sour cream or if you prefer to ditch the sour cream you can touch it with a dash of the chipotle ranch.  Remember there is a touch of oil and vinegar in the pico so you might want to try it without the dressing first! 

** keep in mind what you like and add/remove ingredients  I like jalapeno and onion so a lot of that is in this recipe but that may not be what you like so keep that in mind! This would be great with beef or you could do vegetarian and add more veggies.