Chicken Fajita Salad

I had a hankering for a hearty salad. Chicken Fajita Salad to the rescue! It also works great with shrimp, steak or ground beef/turkey. You can use taco seasoning, but I love using smoky chile powders so I made my own. The Chipotle Ranch can be made by mixing bottled Ranch with Chipotle and Smoked Paprika if you don’t want to make it from scratch.

Chicken:

2 large Chicken Breasts

½ teaspoon Smoked Paprika

¼ teaspoon Cayenne

¼ teaspoon Ancho Chile Powder

½ teaspoon Garlic Powder

¼ teaspoon Onion Salt

Salt and Pepper to taste

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Chipotle Ranch:

¼ cup Sour Cream

¼ cup Buttermilk

¼ teaspoon Dried Parsley

¼ teaspoon dried Green Onions or Chives

Pinch of Onion Salt

Pinch of Garlic Powder

Pinch of Black Pepper

½ teaspoon Smoked Paprika

1 teaspoon Chipotle Chile Powder

½ teaspoon Lemon Juice

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Salad:

5 cups Romaine Lettuce; chopped

1 large Radish; thinly sliced

1 large Bell Pepper; cored and sliced

1 small Red Onion; sliced

1 cup Sweet Corn

1 cup Tortilla Strips

½ cup Cotija Cheese

Preheat oven to 400°F.

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Add the chipotle ranch dressing ingredients to a mason jar or shaker bottle and shake vigorously for 60 seconds. Place in the fridge.

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Season the chicken breasts with the chiles, garlic powder, onion salt, salt and pepper. Place on a baking sheet and bake until the internal temperature reaches 165°F; about 15 minutes.

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Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Sauté the bell pepper and onion until just tender. Remove from the heat and set aside.

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Add the lettuce, radish, sautéed vegetables, corn, tortilla chips and cheese to a large bowl. Slice the chicken and place over top. Liberally drizzle the chipotle ranch over top and serve.

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Enjoy!

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Looking for a side dish? Try one of these recipes!

Brown Sugar Bourbon Baked Beans Creamy Macaroni & Cheese Hawaiian Mac Salad Cauliflower Broccoli Cheddar Bake Loaded Mashed Potato Bake Honey Sweet Heat Cornbread

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