This is one of those meals that seems HUGE. Which means it’s a favorite. You can also use tortillas or lettuce leaves to make tacos with it.
You will need cooked, shredded chicken (I do mine in the crockpot on Sunday night and will shred and divide out as needed for the week.
Throw a little chicken stock in there so they don’t get dry.
Anyway, the Fajita Salad…
Cooked, shredded chicken
Chicken broth (just a splash)
Red and green bell peppers, sliced
Southwest or Taco seasoning
Black beans (I use canned. I’m lazy.)
Salsa (look at the ingredients and get one without crazy chemicals or added sugar).
1 tsp-1 TBS Greek yogurt
Put your leftover chicken in a large pan. Splash in a little broth and get it hot. Sprinkle seasoning and stir well. Remove from heat.
Sautée the peppers. A little char tastes good.
Heat/cook the black beans with a spoonful or two of salsa and seasoning.
Build your salad. Start with the lettuce, then the peppers. Add the beans (yellow), and then the cheese and avocado (1/2 blue each). Spoon a little Greek yogurt on top of you like sour creams. Tastes the same. Salsa is your dressing. It’s a purple, but I rarely use more than a couple spoonfuls, so I tend not to count it at all.