Mexican Fajita Salad

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Servings — 4

This is a colorful salad—for variation try different meats like lean sirloin steak or turkey breast.

3/4 lb. boneless, skinless chicken breast, uncooked

2 teaspoons vegetable oil

2 medium bell peppers, cut into strips (1 cup)

1 onion, sliced (1/3 cup)

4 cups salad greens (for fast preparation try prepackaged washed salad greens)

1/2 cup fat-free Italian dressing

1/4 cup plain fat-free yogurt

4 whole wheat flour tortillas

Cut chicken breast into 1/4 inch slices. Heat oil in 12-inch nonstick skillet over medium heat. Cook chicken in oil, stirring occasionally, until brown. Remove chicken from skillet. Cook bell peppers and onion in skillet about 3 minutes, stirring occasionally, until bell peppers are crisp-tender. Stir in chicken. Place salad greens on serving plate. Top with chicken and vegetable mixture. Mix fat-free salad dressing with plain yogurt, pour dressing mixture over salad. Serve with warm tortillas.

281 calories per serving

31.6 g carbohydrate

23.1g protein

6.9 g fat

3.9 g fiber

45 % calories from carbohydrate

32.9 % calories from protein

22.1 % calories from fat