What’s for lunch? If you stop by Nashville, I’ll give you a salad…And make you feel like you’re in Mexico.
Here’s a fresh fiesta in a bowl, with a big side of spice and a chip on top. Because if you put pound of tortilla chips on top of a salad, it makes them healthy. Did you know that?! The recipe is pretty easy — basically, you make fajita filling and put it on top of lettuce. Then add your favorite Mexican toppings (ours are clearly avocado and cheese and more cheese…)I packed these for both Anthony’s and my lunch. If you’re doing them on-the-go, just make sure to put the saucy ingredients on bottom, and dry lettuce on top! (See my post on packing lunch salads for more deets) I packed the chips in separate baggies to keep ’em crunchy.Ok, here’s the lineup:
Mexican Fajita Salad (makes 4-6 big salads)
- 2 large chicken breasts, sliced into strips
- 1 can of black beans, washed and drained
- 2 bell peppers, sliced
- 1 jalepeno, diced
- 1 yellow onion, diced
- 2 ears of corn, corn removed
- Drizzle of canola oil
- Bag of taco seasoning
- Big tub of lettuce (romaine and/or bibb is great!)
Toppings (pick your favorites, or go for them all!)
- Greek yogurt
- Cheddar cheese
- Tortilla chips
Directions: In a large skillet, fry chicken strips with a bit of oil. Add a heavy pour (about half the bag) of taco seasoning. In another skillet, sauté onion and jalepeno with oil for a couple minutes. Then add the rest of the taco seasoning, peppers, and corn, and cook on high until the pepper skins are nice and blackened (about 8 minutes). Add black beans and reduce heat. Simmer for about 5-10 minutes. Meanwhile, get the chicken nice and seared by ramping up the heat for a few minutes.
When chicken is cooked, combine it with the veggie/bean mixture. Let it all cool for a few minutes before putting it on top of your lettuce, so that it doesn’t make your lettuce hot or soggy (or refrigerate it and eat cold, which also works).
Add avocado, cheese, Greek yogurt, salsa, and other toppings of your choice! Adios amigos.