Fajita Salad Recipe
Choice of chicken or shrimp on top of romaine with peppers, onions, roasted corn, pecan smoked bacon, cheddar jack cheese, tomatoes and black beans. Served with chipotle ranch.
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Ingredients
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Salad Base
Protein
Dressing
Method
Preparation
- 1
Cook the Protein
If using chicken, season the chicken breast with salt and pepper. Grill or sauté over medium-high heat for about 6-7 minutes per side until cooked through. If using shrimp, season with salt and pepper, and sauté in a skillet with a little oil for about 2-3 minutes per side until pink and cooked through. Remove from heat and let cool slightly before slicing the chicken or leaving the shrimp whole.
- 2
Prepare the Vegetables
While the protein is cooking, wash and chop the romaine lettuce into bite-sized pieces. Dice the bell peppers and red onion. In a large mixing bowl, combine the chopped romaine, bell peppers, red onion, roasted corn, black beans, cherry tomatoes, and cheddar jack cheese.
- 3
Add the Bacon
Crumble the cooked pecan smoked bacon over the salad mixture in the bowl.
Assembly
- 4
Combine Ingredients
Once the protein is ready, add the sliced chicken or shrimp to the salad mixture in the bowl.
- 5
Dress the Salad
Drizzle the chipotle ranch dressing over the salad, and toss everything together until well mixed.
Serving
- 6
Serve
Divide the fajita salad into bowls or plates and serve immediately. Enjoy your delicious and colorful fajita salad!
