Taco Fajita Salad Recipe
Grilled chicken, Colby and Monterey Jack cheese, avocado, tomatoes, sauteed onions and red & green bell peppers all atop a bed of fresh greens with salsa or your choice of dressing. Served with homemade flour tortilla chips.
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Ingredients
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Salad Ingredients
Homemade Flour Tortilla Chips
Method
Salad Assembly
- 1
Prepare the Grilled Chicken
Grill the chicken breast until fully cooked (internal temperature reaches 165°F). Let it rest for 5 minutes before slicing it into strips.
- 2
Sauté the Vegetables
In a skillet over medium heat, add a tablespoon of vegetable oil. Add sliced onions, red bell peppers, and green bell peppers. Sauté until tender, about 5-7 minutes. Remove from heat.
- 3
Assemble the Salad
In a large bowl, add mixed greens as the base. Top with grilled chicken, sautéed vegetables, diced avocado, diced tomatoes, and sprinkle the shredded Colby and Monterey Jack cheese on top. Drizzle with salsa or your choice of dressing.
Flour Tortilla Chips Preparation
- 4
Cut the Tortillas
Stack the flour tortillas and cut them into triangle-shaped wedges.
- 5
Fry the Chips
In a deep skillet, heat the vegetable oil over medium-high heat. Once hot, add the tortilla wedges in batches, frying until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
- 6
Season the Chips
While the chips are still warm, sprinkle with salt to taste.