Hot Fajita Salad

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 1 Lb boneless, skinless chicken breasts , cut into .125 in. strips
  • 3 tsp olive oil
  • 2 cloves garlic , smashed and chopped or 1 tsp commercially prepared chopped garlic
  • 1 tsp chili powder
  • 1/4 tsp cumin seed
  • 4 Tbsp chicken stock
  • 1 green bell peppers , cut into 1 in. chunks
  • 1 red bell peppers , cut into 1 in. chunks
  • 3 slice onion , quartered
  • 1 tsp chili powder
  • 1/4 tsp cumin seed
  • red lettuce leaves , broken
  • 1/2 head iceberg lettuce , chopped
  • 4 roma tomatoes , chopped
  • 8 cucumbers , slices, peeled, chopped
  • 1 Cup sour cream
  • salsa
  • 2 Tbsp sunflower seeds , toasted
  • 4 whole wheat flour tortillas
Slice chicken breast. Place poultry in shallow 10 inch non-stick fry pan with oil, garlic, 1 normal tsp chili powder chili powder, 1/4 normal tsp ground cumin ground cumin over medium high heat and saut'e 5 minutes. Remove meat from pan and set aside. Add stock, peppers, onions, and remaining spices to same pan and saut'e 3 minutes. Lift vegetables out with perforated spoon and set aside. Lay broken leaf lettuce on plates and top with chopped iceberg lettuce. Sprinkle with tomato and cucumber. Spoon fajita mixture over lettuce and sprinkle with tomato and cucumber. Top with sour cream and salsa to taste and garnish with a few toasted sunflower seeds. Warm tortillas in microwave by placing them between two serving plates and cooking 20 seconds on high, or warm in oven at 350 ℉ 5 minutes in shallow, covered pan. Roll warmed tortillas and serve on side.
Calories
460 Cal
Fat
23 g
Carbs
20 g
Protein
42 g
Fiber
6.1 g
Sugar
10 g
Cholesterol
120 mg
Sodium
190 mg


Nutrients

Fiber     6.1 g
Fat     23 g
Sugar     10 g
Carbs     20 g
Protein     42 g
Calories     460 Cal

Fats

Fat, Poly     3.5 g
Fat, Mono     7.9 g
Fat, Sat     9.5 g
Fat, Trans     0 g
Fat, Percent     46 %

Vitamins

Vitamin, K     55 mcg     45 %
Vitamin, A     2600 IU     86 %
Vitamin, B12     0.6 mcg     24 %
Niacin     17 mg     110 %
Riboflavin     0.4 mg     31 %
Vitamin, C     81 mg     91 %
Vitamin, D     0 IU     0 %
Vitamin, B6     1.2 mg     75 %
Vitamin, E     2.4 mg     16 %
Panto, Acid     2.8 mg     56 %
Choline     140 mg     26 %
Thiamin     0.3 mg     27 %

Minerals

Calcium     170 mcg     17 %
Phosphorus     490 mg     70 %
Magnesium     110 mg     26 %
Copper     0.5 mcg     56 %
Fluoride     16 mcg     390 %
Zinc     2.5 mg     23 %
Cholesterol     120 mg     0.8 %
Sodium     190 mg     13 %
Selenium     33 mcg     61 %
Manganese     0.7 mg     9.5 %
Potassium     1300 mg     27 %
Iron     3.4 mg     42 %