Zippy Southwest Chicken Fajita Salad
Prep: 15 minutes
Filling your plate with wholesome foods that are rich in nutrients and fiber, low in sodium, sugars and saturated or trans fats is a key part of taking good care of your heart.
This recipe fits the bill!
Our Dining and Nutrition Services team offers this to our hospital staff on the American Heart Association's National Wear Red Day, an annual celebration to raise awareness of heart disease in women.
But given how fast and easy it is to make (not to mention those fantastic Southwestern-style flavors), we think you'll want to add it in to your regular rotation year-round!
It's loaded with lean protein, fiber and heart-supportive antioxidants. Plus, making the pico de gallo at home helps you avoid the added sugars and sodium commonly lurking in storebought condiments.
Any leftover boneless chicken will work well here—our team uses chopped grilled chicken.
2 medium tomatoes, chopped
1/2 small onion, diced
1 jalapeño, seeded & chopped
1/4 cup fresh cilantro, chopped
2 teaspoons lime juice
2 ½ cups grilled chicken, chopped
16 ounces frozen onions and peppers
15.5-ounce can of low-sodium black beans
3/4 teaspoon chili powder
1 head of lettuce, chopped (green leaf, red leaf or romaine)
2 whole-wheat tortillas, halved (optional)
- In a small bowl, add tomatoes, diced onion, jalapeño, cilantro and lime juice to make pico de gallo. Toss to coat well and set aside.
- Place grilled chicken, onions and peppers, black beans and chili powder in a microwave-safe bowl. Stir well to combine.
- Cover and microwave 3 to 4 minutes or until warmed.
- Pile lettuce atop 4 plates. Top with chicken mixture then pico de gallo.
- Serve with tortilla halves on the side.