On The Morning Scramble show which airs in Phoenix and the Arizona high country, we made fajita salad with taco shell bowls and cilantry lime ranch dressing. It is a great way to use leftover fajita fillings, if they are available. If they are not, they are simple enough to make in order to get dinner on the table quickly.
Fajita Salad with Taco Shell Bowls
Serves 4 to 6
To make fajita filling:
- Yellow onion, medium sized
- Green pepper, medium sized
- Red pepper, medium sized
- 1 tbsp Vegetable oil, divided
- 1 lb Chicken breasts, boneless/skinless cut into small chunks
- 1 tsp Kosher salt
- 1/8 tsp Freshly ground black pepper
- 2 tsp Chili powder
- 2 tsp Cumin
- 2 tsp Tequila (optional)
- Dash Garlic powder
To make salad:
- 8-10 cups Romaine lettuce
- ½ cup Southwestern blend (Corn/black bean/pepper) frozen vegetables, thawed
- ½ cup Cheddar cheese
- 4 tbsp Sour cream (optional)
- 4 tbsp Pico de gallo (optional)
- 4 tbsp Guacamole (optional)
1. For the fajita filling, slice onions into thin rounds. Set aside. Clean and slice peppers into thin slices. Set aside.
2. Heat 2 teaspoons of oil in skillet. Sauté onions for 3 minutes. Add peppers and cook until peppers are al dente. Remove from pan and set aside.
3. Meanwhile, cut chicken breasts into thin slices that are about 2 to 3 inches long. Add 1 teaspoon of oil to the same pan. Add chicken to the pan and sauté until chicken is almost cooked through. Season with fajita seasonings and finish cooking. Add tequila to pan when chicken is done and cook for another minute. If not using tequila, substitute either water or chicken broth.
4. To make the salad, divide lettuce among the four taco shell bowls. Sprinkle Southwestern blend vegetables and cheddar on top of lettuce. Place chicken/peppers/onion mixture on top. Top with sour cream, pico de gallo and guacamole, if desired.
5. Top with cilantro lime ranch dressing and serve.
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