Tex Mex Chicken Salad 

Keely Fraser, MSc. PDt
​Registered Dietitian 

​I love Mexican food, any way you'd like to serve it! This salad combines some of my favourite tex mex flavours in one delicious dish. It's loaded with bright coloured vegetables, protein and fibre to make this salad filling and nutritious!

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Tex Mex Chicken Salad 

Makes 2 servings
Prep Time: 10 minutes 
Cook Time: 10-12 minutes 

Nutrition Information* per 1/2 recipe
*excluded salad dressing 

​Ingredients 
300 g chicken breast, cut into stripes 
2 Tbsp olive oil ​
1 medium size onion, sliced thinly 
1 red bell pepper, sliced
1 yellow bell pepper, sliced 
4 cloves of garlic, minced 
4 cups leafy greens (I used romaine lettuce)
cherry tomatoes 
50 g cheddar cheese, grated 
4 Tbsp salsa 
2 Tbsp fajita seasoning**
​

​Salad Dressing 
Combine dressing ingredients in a small glass jar, close lid and shake well to combine.

2 Tbsp olive oil 
1 Tbsp balsamic
1 tsp grainy dijon mustard 
pinch of salt 
fresh ground pepper ​

** you can buy a pre-made fajita seasoning or make your own by combining the following ingredients
​ 
​Fajita Seasoning
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1 teaspoon sea salt
1/4 teaspoon fresh ground pepper

​Instructions 

1. In a medium size non-stick pan heat 1 Tbsp olive oil over medium high heat. 

2. Cut the chicken into stripes and place in the pre-heated pan. 

3. Sautee chicken until it's cooked through. During the last 2 minutes of cooking add 2 cloves of minced garlic and sprinkle with 1 Tbsp of fajita seasoning. Continue cooking for another minute and toss to ensure chicken is well coated with the seasoning mix. 

4. Remove chicken from the pan and set aside. 

5. In the same non-stick pan, add 1 Tbsp olive oil and then toss in the onions. Cook for 3-4 minutes until they start to soften up, then add the bell pepper and the 2 remaining cloves of garlic (minced). Sautee the onion and bell pepper for 2-3 minutes, then sprinkle with 1 Tbsp fajita seasoning and continue cooking for another  minute or so. At this point I added a bit of water because my veggies started to stick to the pan. 

6. When the bell peppers are cooked to your satisfaction, add the chicken back into the pan and tossed everything together. Removed the pan from the heat and set aside while you assemble the salad bowls. 

7. In individual serving size bowls, place a big handfuls of leafy greens in each bowl. Drizzle leafy greens with salad dressing, then top with 1/2 the warm chicken and bell peppers, fresh chopped cherry tomatoes, grated cheese and a generous scoop of salsa. Enjoy! 

Keely Fraser, MSc. PDt. 
Registered Dietitian