Chicken Fajita Salad

Name: Chicken Fajita Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 227 grams chicken breast tenders; 1 teaspoons chili powder; 2 Tbsps sliced green onions; 0 teaspoons ground cumin; 1 Tbsp lime juice; 28 grams 1/4 cup shredded reduced-fat Monterey Jack cheese; 2 Tbsps nonfat sour cream alternative; 0 teaspoons pepper; 473 milliliters shredded romaine lettuce; 59 milliliters chunky salsa; 0 teaspoons salt; 118 milliliters seeded, chopped tomato

Chicken Fajita Salad might be just the Mexican recipe you are searching for. Watching your figure? This gluten free and primal recipe has 222 calories, 30g of protein, and 8g of fat per serving. This recipe serves 2. This recipe covers 25% of your daily requirements of vitamins and minerals. It works well as a main course. A mixture of tomato, lime juice, chunky salsa, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Place chicken in a shallow dish.

Ingredients you will need

Whole Chicken

Combine lime juice and next 4 ingredients; pour over chicken, turning to coat. Cover and marinate in refrigerator 45 minutes.

Ingredients you will need

Lime Juice

Whole Chicken

Place chicken on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 7 to 8 minutes or until done, turning after 4 minutes.

Ingredients you will need

Cooking Spray

Whole Chicken

Equipment you will use

Broiler Pan

Oven

Remove from oven; slice chicken into 1/2-inch strips, and set aside.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Place 1 cup lettuce on each of 2 salad plates, and top evenly with chicken, tomato, and remaining ingredients.

Ingredients you will need

Whole Chicken

Lettuce

Tomato

Equipment

Broiler Pan

Oven

Ingredients

Servings:

227grams

chicken breast tenders 1teaspoons

chili powder 2Tbsps

sliced green onions 0teaspoons

ground cumin 1Tbsp

lime juice 28grams

1/4 cup shredded reduced-fat Monterey Jack cheese 2Tbsps

nonfat sour cream alternative 0teaspoons

pepper 473milliliters

shredded romaine lettuce 59milliliters

chunky salsa 0teaspoons

salt 118milliliters

seeded, chopped tomato

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.