Chicken Fajita Salad Bowl
chicken and vegetables in a tortilla bowl with a creamy corn muffin on the side
Ingredients
- 1 large tortilla per person
- boneless chicken thighs marinated in a fajita marinade
- bell pepper slices
- sliced onion pieces
- zucchini and yellow squash slices
- refried black beans
- cherry tomatoes cut in half
- romaine lettuce cut or torn into small pieces
- grated cheddar jack or Mexican blend cheese
- sour cream
- taco seasoning
- olive oil
Instructions
- Fry or bake large tortillas, forming into a bowl by baking inverted on a oven safe bowl, or forming into a bowl shape in your fryer basket
- Grill chicken. While chicken is grilling heat refried black beans and season with taco seasoning and keep warm. Sprinkle taco seasoning on vegetables and saute in a little olive oil until soft and done. When chicken is done, shred or chop.
- Place warm black beans in the bottom of tortilla bowl, and sprinkle with cheese. Top with lettuce, chicken, vegetables, and tomatoes. Season with salt and pepper if desired. Drizzle or dollop sour cream on salad and serve immediately
Notes
to save time purchase the vegetables already sliced in the produce department