Southwestern chicken fajita salad is the perfect grab-and-go lunch that requires minimal added effort, plus it's a well-balanced meal with wholesome, real ingredients. Simply toss all of the ingredients together in a baking pan, then put it in the oven, set the timer, and walk away. You can enjoy the fajita mixture warm with a tortilla and rice, or, in this case, cold by incorporating it into a salad.
Recipe courtesy of Min Kwon
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Southwestern Chicken Fajita Mason Jar Salad
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the oven to 425 degrees F. 

Add the chicken, bell peppers, zucchini and onions to a large baking sheet. Drizzle the oil and seasoning blend over the mixture and stir to coat. Bake uncovered until the chicken is cooked through, 20 to 25 minutes. 

To assemble, split the fajita mixture, sweet potatoes and greens in that order among four mason jars. These jars will keep for 3 to 5 days. Place the avocado, cheese, cilantro, lime juice and sour cream if using on top of the greens the morning of.

Cook's Note

Roast the sweet potatoes in advance to enjoy as a snack throughout the week and to add to this salad. If not, you can roast them together with the vegetables and chicken. Simply add an extra teaspoon each of the oil and seasoning.

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