Chopped Chicken Fajita Salad is everything delicious about chicken fajitas, but served as a chopped salad with a fresh, easy homemade dressing
- 8 ounces sour cream (or light sour cream or cottage cheese)
- 8 ounces salsa
- 1 packet dry ranch seasoning
- 2 tablespoons 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
- 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 or your Blackstone griddle 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 and garlic (add water if your seasoning packet calls for it). Cook 4 to 5 more minutes. Remove from heat and allow time to come to room temp or even chill this mixture.
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Divide the lettuce between 6 plates or bowls (or meal prep containers), 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.