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Southwest Chicken Salad - I Forgot Salt!
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Print Recipe

Southwest Chicken Salad

Course: Salad
Cuisine: Mexican
Servings: 4 servings

Ingredients

  • 6 - 8 chicken tenderloins
  • 2 ripe avocados
  • 1 medium ripe tomato diced
  • 2 tsp garlic powder
  • 4 tsp salt divided
  • 4 tbsp sour cream
  • 2 tbsp lime juice
  • 2 bell peppers red, orange, or yellow
  • 1/3 cup mayonnaise
  • 3 tsp fajita seasoning divided
  • 1 tsp apple cider vinegar
  • 1 tsp light oil
  • 4 tbsp salsa
  • ¾ cup shredded colby jack cheese
  • 6 cups chopped lettuce

Instructions

  • Chop lettuce, set aside. Slice (or dice) peppers, set aside. Grate cheese, set aside.
  • Skin and slice ripe avocado; dice tomato. Add avocado, garlic powder, diced tomato, sour cream, lime juice, and 2 tsp salt to a food processor and blend until smooth (or add to a large mixing bowl and stir with a fork). Set aside. You’ve got guacamole!
  • Mix mayonnaise, apple cider vinegar, and 1.5 tsp fajita seasoning in a bowl. Mix until blended together and set aside. You’ve got salad dressing!
  • Slice chicken into 1 inch cubes.
  • Add light oil to large pan and heat on medium-high heat. Add chicken and remaining 1.5 tsp fajita seasoning. Toss to coat.
  • Cook until chicken is slightly browned and remove from heat. Set aside.
  • If desired, add peppers to the same pan (without cleaning the remaining oil/seasoning mixture left over) and cook lightly. Diced peppers work best for this method. You can definitely leave them raw, though, and the dish tastes just as great!
  • Combine lettuce, peppers, cheese, and chicken. Serve and garnish with guacamole, salsa, and salad dressing.