Chipotle Chicken Fajita Salad
Cook time – 5 min
- Total time
- 20 minutes
- Preparation time
- 15 minutes
- Calories
- 372
- Portions
- 4
Directions
- Toss chicken, chili pepper, salt, black pepper, and cumin in a large bowl; cover and refrigerate 30 minutes or up to 8 hours.
- Heat oil in a large skillet over high heat; add bell peppers, onion, and chicken. Cook 5 minutes or until internal temperature of chicken reaches 165°, stirring frequently. Remove from heat; stir in pineapple. Makes about 5 cups.
- Prepare salad kit as package directs in a medium bowl; fold in beans. Makes about 5 cups. Serve chicken mixture over salad garnished with cilantro.
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced diagonally into ½-inch-thick strips
- 1 tablespoon chopped chipotle chili pepper in adobo sauce
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cumin
- 2 teaspoons olive oil
- 2 medium red and/or green bell peppers, sliced
- 1 medium DOLE® Red Onion, sliced
- 1 cup chopped DOLE® Tropical Gold® Pineapple
- 1 package (12.9 ounces) DOLE® Chipotle & Cheddar Chopped Kit
- 1 can (15.5 ounces) no salt added black beans, drained and rinsed
- ¼ cup fresh cilantro leaves
Nutritional Facts
| Serving Per Container | |
| Serving Size | 2½ cups |
| Calories | 372 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (14 g) | 18% |
| Saturated Fat (2 g) | 12% |
| Polyunsaturated (1 g) | |
| Monounsaturated (1 g) | |
| Cholesterol (59 mg) | 20% |
| Sodium (642 mg) | 28% |
| Total Carbohydrate (37 g) | 13% |
| Dietary Fiber (9 g) | 31% |
| Total Sugars (11 g) | |
| Protein (28 g) | |
| Calcium | 10% |
| Iron | 20% |
| Magnesium | 20% |
| Manganese | 25% |
| Phosphorus | 20% |
| Potassium (591 mg) | 13% |
| Thiamin | 15% |
| Vitamin A | 80% |
| Vitamin B6 | 35% |
| Vitamin C | 190% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.