CHICKEN AND BLACK BEAN FAJITA SALAD

A family favorite is fajita salad–a sure-fire winner when we treat ourselves to eating out at a good Mexican restaurant. Now we can treat ourselves to fajita salad at home. The combination of chicken, red onion, red bell pepper, and black beans came together beautifully. Delicious!

4 medium-sized flour tortillas

1 tbsp olive oil

2 large chicken breasts, sliced thin into bite-sized pieces

1 medium red onion, sliced thin

1 medium red bell pepper, chopped

1-15 oz can black beans, drained and rinsed

1 cup salsa

1 tbsp lime juice

1/2 tsp chili powder

3 tbsp minced parsley (or cilantro), divided

3 cups chopped romaine lettuce

1 cup halved grape tomatoes

1 avocado, sliced thin into bite-sized pieces

1/2 cup shredded sharp cheddar cheese

1/4 cup sour cream (optional)

1) Preheat oven to 275 degrees; drape tortillas over oven racks as pictured and bake 12-15 minutes until crispy

2) Meanwhile, in large skillet heat oil over medium-high heat; add chicken to skillet and cook, stirring often, until chicken is lightly browned; add onion and red bell pepper and cook 5 minutes until veggies soften; stir in black beans, salsa, lime juice, chili powder, and 2 tbsp parsley (reserving 1 tbsp) and cook 5 minutes; remove from heat

3) Place tortilla shells in center of plates and divide fajita mixture between servings; top each with lettuce, tomatoes, avocado, cheese, sour cream (optional), and reserved parsley; serve with extra salsa, if you like

Servings: 4