You will need:
- 3 Chicken Breast
- Fajita Seasoning
- 1 can Diced Tomatoes with Green Chilies
- 1/3 Onion
- Olive Oil
- Lettuce ( The darker the healthier!) I also used baby spinach.
- Fat Free Sour Cream
- Fat Free Cheddar for the cheeseaholics out there!
Start by adding a small amount of oil to your skillet turn burner on high and then cook your chicken until there is no pink. When the chicken is fully cooked place it on your ready sprayed baking sheet. (foil lining makes for easy clean-up). Take two forks and shred the chicken. If you're using foil you might want to do this in a bowl so you don't shred the foil. Once the chicken is shredded to desired size sprinkle 1/2 the fajita seasoning packet over the chicken. Drain the tomatoes with chilies and then spread them over your chicken. Dice the onion and sprinkle on top. Bake for 15-20 minutes.
Take a large bowl and pile in the greens. Don't skimp on the lettuce! Scoop your fajita chicken over the lettuce,(sprinkle on cheese) then a dollop sour cream to top it off. Save any leftovers in a sealed container this chicken fajita salad tastes great hot or cold.
Have a drink handy this isn't your grandma's diet salad!