Flying Fortress Fajita Salad Recipe
Tender chicken with diced tomato, onion, jalapeños, green chilies, Mexican cheese, Southwestern dressing in a tortilla bowl with sour cream
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Ingredients
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Salad Ingredients
Dressing Ingredients
Method
Salad Preparation
- 1
Cook the Chicken
In a skillet over medium heat, add olive oil. Season the chicken breasts with salt and pepper, then cook them in the skillet for about 6-7 minutes on each side, or until fully cooked and no longer pink inside. Remove from heat and let cool before dicing.
- 2
Prepare the Veggies
While the chicken is cooling, dice the tomatoes, slice the red onion, and chop the jalapeños. If you prefer less heat, remove the seeds from the jalapeños before chopping.
- 3
Mix the Salad
In a large bowl, combine the diced chicken, tomatoes, red onion, jalapeños, and green chilies. Gently toss everything together.
- 4
Add Cheese
Sprinkle the Mexican cheese blend over the salad mixture and toss gently to incorporate.
- 5
Prepare Tortilla Bowls
If using store-bought tortilla bowls, set them aside. If making homemade, bake tortillas in an oven-safe bowl at 375°F (190°C) for about 10 minutes until crispy.
Dressing Preparation
- 6
Mix the Dressing
In a small bowl or jar, combine olive oil, lime juice, honey, cumin, chili powder, salt, and pepper. Whisk or shake well until all ingredients are emulsified.
Assembly
- 7
Assemble the Salad
Spoon the salad mixture into the tortilla bowls. Drizzle the Southwestern dressing over the top.
- 8
Garnish
Top each tortilla bowl with a dollop of sour cream and additional diced jalapeños if desired.
