Rainbow Chicken Fajita Salad with Jalapeño-Scented Sour Cream

Rainbow Chicken Fajita Salad with Jalapeño-Scented Sour Cream

Serves 3-4
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Main Dish, Salad
A mouthful of delicious, tender chicken, sweet, yet slightly crunchy bell peppers and onions and a spicy sour cream that sears into your tongue, only to have the spice be cut instantaneously by the dairy.


  • 1 onion
  • 3 bell peppers (orange, red and green (for the)
  • 1/2 jalapeño (seeded and diced)
  • 1 bag Tyson's Grilled and Ready Fajita Chicken Breast Strips
  • The juice of one lemon
  • A splash of water
  • 2 cloves garlic (minced)
  • 1 tablespoon Worchestshire sauce
  • 1 teaspoon brown sugar (tightly packed)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 pinch red pepper flakes
  • 1/2 cup sour cream
  • 1/4 jalapeño (seeded and minced)
  • The juice of 1/2 a lime
  • lettuce


Step 1
In a large mixing bowl, whisk together the lemon juice, water, garlic, Worchestshire sauce, brown sugar, oregano, cumin and red pepper flakes.
Fajita Steps
Step 2
Slice the onion and the bell peppers into thin strips, then toss them and the 1/2 jalapeno into the marinade.
Step 3
Toss vegetables to coat.
Step 4
Meanwhile, heat the olive oil in a large non-stick skillet over medium heat and add vegetables, reserving the marinade liquid. This leftover marinade can be used as a dressing for the salad!
Step 5
Saute over medium heat, stirring often until they become tender: about 12 minutes.
Step 6
Add the chicken strips and continue cooking until heated through: about 5 minutes.
Step 7
While the chicken and veggies heat through, in a small bowl combine 1/2 cup of sour cream, 1/4 seeded and minced jalapeño and the juice from 1/2 a lime.
Step 8
Top the lettuce with the chicken and veggies and dressing and dig in!

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