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5 from 1 vote

Chicken Fajita Layered Salad

Chicken Fajita Layered Salad
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: American
Servings: 8
Calories: 385kcal
Author: heather

Ingredients

  • 1 16 oz can chili beans drained and rinsed
  • 1 15 oz can black beans drained and rinsed
  • 1 head iceburg lettuce
  • 1 head Romaine lettuce
  • 1 15 oz bag frozen corn, thawed
  • 1 orange bell pepper diced
  • 1 red bell pepper diced
  • 2 cups shredded colby jack cheese
  • 2 cups tomatoes cut small you can use cherry tomatoes, grape tomatoes, or I used small cocktail tomatoes
  • 2 cups diced chicken
  • 1/4 cup diced red onion
  • chopped cilantro for garnish
  • Dressing
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 3/4 tablespoon fajita seasoning mix

Instructions

Dressing

  • In a medium bowl, stir together mayonnaise, sour cream and fajita seasoning mix. Store in refrigerator until ready to make the salad. 

Salad

  • In a large glass bowl or trifle bowl layer in this order: beans, 1/2 lettuce, peppers, chicken, 1/2 lettuce, corn, tomatoes, cheese, prepared dressing, red onion, and cilantro.
  • Cover and chill until ready to serve.

Nutrition

Calories: 385kcal | Carbohydrates: 7g | Protein: 17g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 404mg | Potassium: 473mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2370IU | Vitamin C: 46.1mg | Calcium: 269mg | Iron: 1mg