This Fajita Chicken Salad recipe doesn't get much more delicious than this! You could have an amazing meal ready for lunch (or dinner.. or a snack) within just 5 minutes - that is, assuming your chicken is already cooked. Serve this chicken salad on top of a few leaves of ice berg lettuce, or some cucumber slices, or you could even fill the inside of a celery stalk with it. Either way you serve it, believe me, you will be fully satisfied!! :)
Fajita Chicken Salad photo credit: The Pinning Mama
Ingredients:
  • 3 cups cooked chicken, shredded
  • ½ cup of our healthy mayonnaise (*mayo recipe below*)
  • 1 Tbsp Simple Organic fajita seasoning mix
  • 1 cup bell pepper, diced (I usually do a mixture of red and yellow!)
  • ¼ small yellow onion, diced
  • optional: cilantro, black beans, celery, etc.
  Directions:
  • Place all ingredients in a mixing bowl and stir until all is mixed thoroughly. Serve on top of a few leaves of iceberg lettuce, in a corn tortilla, or however you’d like!
  *Mayo recipe below: Ingredients:
  • 3/4 cup extra virgin olive oil (or 1/2 cup EVOO + 1/4 cup organic canola oil or grapeseed oil)
  • 1 egg yolk (cooked)
  • 1/2 teaspoon salt
  • 1/2 tablespoon apple cider vinegar
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard (you can also use just regular mustard, if you prefer)
  Directions:
  • Add oil, egg yolk, salt, apple cider vinegar, lemon juice and dijon mustard to a blender and blend until smooth and creamy