Chicken Fajita Sheet Pan Salad
Servings: 6 servings
Light and delicious Chicken Fajita Salad is super simple and fast to the table using fajita seasoning and your trusty sheet pan! Low carb switch up!
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Ingredients
- 3 each Chicken Breasts, boneless & skinless, sliced into 1/2" spears
- 1 Packet of Fajita Seasoning
- 2 large Assorted Bell & Hot Peppers
- 1 large Yellow (cooking) Onion
- 2 tbsp Vegetable Oil
- 4 cups Salad Greens
- 1 cup Mexican Style Shredded Cheese
- 1/2 cup Ranch Dressing
- Cooking Spray
Instructions
- Preheat oven to 450 degrees F. Spray sheet pan well with cooking spray. Reserve 1-1/2 teaspoons of fajita seasonings for dressing.
- Slice peppers and onions into 1/4" to 1/2" spears. If using hot peppers, slice in rounds to differentiate spicy from regular peppers.
- Place peppers and onions in large bowl, and toss with 1 tablespoon of oil. Sprinkle on 1 tablespoon of fajita seasoning and toss to coat. Spread evenly over sheet pan.
- Repeat coating with chicken: toss pieces in large bowl with oil then sprinkle with remaining fajita seasoning. Spread over top of peppers and onions in sheet pan.
- Cook peppers, onion and chicken in bottom 1/3 of oven, tossing occasionally, until onions and peppers begin to brown and chicken reads 160 degrees when tested with a meat thermometer.
- Meanwhile, place salad greens in serving bowl and sprinkle with shredded cheese. Toss well.
- Prepare dressing: combine ranch dressing and reserved fajita seasoning in small bowl.
- When chicken is cooked thoroughly, top salad greens with baked mixture. Add dressing and mix again. Serve immediately.