Chicken Fajita Salad

Remember when taco salads were all the rage? I seriously might consider them a food trend. I seem to remember a time, perhaps late 80′s and into the 90′s, when people were ordering these in restaurants all over the place as if they were going out of style. Thankfully, they did (well, of course there are still a few places you can find them, but they seem to have fallen off the menus at most of the casual dining establishments). I mean really, who are we kidding? This was not a salad, folks. It was a nacho the size of a Kitchenaid mixing bowl filled with greasy meat and sour cream, with some lettuce thrown in to disguise it as a salad. Whoever thought they were making the healthier choice was simply out of their mind. But what if that fried tortilla shell was replaced with a baked one, made from a 100-calorie low-carb such as the one made by the Santa Fe Tortilla Company? Greasy taco beef becomes grilled tequila-lime chicken breast, cheese and sour cream are exchanged for their lower-fat counterparts, and the salad is rounded out with a corn and black bean relish and southwestern-spiced sauteed peppers and onions. You’ve got yourself one delicious and healthy tortilla salad – and it’s super easy when it comes from fajita-night leftovers, as mine did. Friday night’s Girls’ Night In Fajitas and ‘Ritas were simply some of the best I ever made, and I was thrilled with the idea to turn them into a healthy and delicious weeknight meal.

Those of you who know me shouldn’t be surprised that the measurements below are not exact, but just bear with it, think about your tastes and what you would like, and I’m sure you will create something delicious.

Chicken, Peppers, and Onions for Fajitas!

Marinade:
zest from one lime
juice from 3 limes
juice from half of a large orange
salt
about a half cup of tequila
big handful of chopped cilantro

4 large boneless, skinless chicken breasts
1 large yellow onion, sliced

3 bell peppers (I like 2 red and 1 green), sliced
southwest seasoning
olive oil

Whisk together the above ingredients. Reserve about 1/3 cup in a separate dish. Pour remaining over chicken in a baking dish; cover and marinade overnight. Remove from refrigerator about 30 minutes before you plan to cook.

Heat grill over medium-low heat. Cook chicken breasts for about 20 minutes, or until no longer pink in the middle, turning once.

Meanwhile, heat some olive oil in a skillet over medium-high heat and add peppers and onions. Cook for about 10-15 minutes, until softened and onions are slightly caramelized, turning often. Take reserved marinade, add a dash olive oil, some southwest seasoning, and pour over vegetables. Cook for 2 minutes more.

For fajita bowls, simply place some oven-proof small bowls or ramekins upside down on a baking sheet, and spray them with nonstick cooking spray. Place tortillas over them and spray them as well. Bake at 400 for about 15-20 minutes, until crispy.
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5 Responses to “Chicken Fajita Salad”

  1. 1

    Joelen — August 5, 2008 @ 2:27 pm Reply

    I love this because I’m a fan of taco salad but hate the fat and calorie laden original version. I spotted some whole grain, low fat, low calorie tortillas yesterday and I plan on making this for a healthier version!

  2. 2

    That Girl — August 5, 2008 @ 4:18 pm Reply

    It’s so funny because so many people think of salad as “diet” food and between the dressing/cheese/egg/etc…you’re better off just having burger!I like my tortilla bowls baked also (although I never really ate the bowls out because I was too full from eating the salad itself. Those things are heavy!)

  3. 3

    Erin — August 5, 2008 @ 8:03 pm Reply

    This looks wonderful! I love fajitas and this looks like a great way to enjoy them.

  4. 4

    Elly — August 6, 2008 @ 2:25 am Reply

    YUM. I love me some tequila lime chicken. Add some cheese, sour cream, and a tortilla and I only love it more :) Looks great.

  5. 5

    That Girl — April 5, 2011 @ 1:20 am Reply

    It's so funny because so many people think of salad as "diet" food and between the dressing/cheese/egg/etc…you're better off just having burger!I like my tortilla bowls baked also (although I never really ate the bowls out because I was too full from eating the salad itself. Those things are heavy!)

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