Chicken Fajita Salad

30 minutes Prep: 15 minutes Cook: 10 minutes

207 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	chicken breast	halves, boneless, skinless
1	can (15-oz.)	black beans	undrained
1 cn (14-1/2	oz.)	tomatoes	drained well
4	cups	salad greens	shredded
1/2	cup	sweet bell pepper	diced
1/4	cup	scallions, spring or green onions	chopped
1/4	cup	red onion
1/4	cup	cilantro	chopped
1	x	stir fry cooking sauce	mesquite
1	x	red wine vinegar	dressing
1	x	guacamole
1	x	sour cream

Directions

Brush chicken with Stir fry Cooking Sauce.

Broil or BBQ 3-5 min. per side or until done, basting with more Cooking Sauce; slice into thin strips.

Combine remaining ingredients with chicken strips and toss with 1 tablespoon Cooking Sauce and 2 tablespoons red wine vinegar dressing.

Garnish with guacamole and sour cream, if desired.

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Nutrition Facts

Serving Size 113g

Amount per Serving

Calories 207 15% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 73mg	24%
Sodium 67mg	3%
Total Carbohydrate 12.0g	4%
Dietary Fiber 4.0g	16%
Sugars 1.0g
Protein 31.0g	62%

Vitamin A	2%		Vitamin C	4%
Calcium	3%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Herbed Turkey And Dressing

I have actually used this recipe two Thanksgivings in a row. I added about half the basting sauce to cover my 17 pound bird and then put in in a bag. Make sure the bag doesn't touch the skin or it will stick, basting sauce or not! About a half hour before it is done, I remove the bag, use the rest of the basting sauce, or most of it, and raise the temperature to 375 degrees. My turkey browns beautifully. And the dressing is moist and delicious. Another suggestion: add a bag of cranberries, make a large amount, and bake the rest of the dressing in a casserole dish on the side. It's like having two different kinds of dressing.