Chopped Chicken Fajita Salad is everything delicious about chicken fajitas, but served as a chopped salad with a fresh, easy homemade dressing
- 8 oz sour cream (or light sour cream)
- 8 oz salsa
- 1 packet dry ranch seasoning
- 2 Tbsps olive oil
- 1 1/2 pounds chicken breasts cut into bite size pieces
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
- 1 red onion diced
- kosher salt, pepper
- 1 packet fajita seasoning
- 1/4 cup water
- 4 cloves garlic minced
- 1 head iceberg lettuce chopped
- 1 cup chopped cilantro
- 1 cup shredded cheese of choice
- 1 cup crushed tortilla chips
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Add the sour cream, salsa, and ranch seasoning packet to a food processor or blender. Blend until evenly mixed.
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Set a large skillet over medium high heat and add the olive oil. Once the oil is hot add the chicken, bell peppers, onion, kosher salt, and pepper. Cook 5 to 6 minutes, stirring occasionally.
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Add the fajita seasoning packet, water, and garlic. Cook 4 to 5 more minutes. Remove from heat and allow time to come to room temp.
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Divide the lettuce between 6 plates or bowls, top each with the chicken fajita mixture, cilantro, cheese, and crushed tortilla chips. Serve with the salsa ranch dressing.
Note: If meal prepping these I recommend putting chicken and veggies on the side so lettuce stays crisp.