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Nutrition Facts
Serving Size 191 g
(Approx. 6 Servings)
Amount Per Serving
Calories 200 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 840 mg 35%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 14 g
Vitamin A 8% Iron 2%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken Fajita Toss Salad

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1 Tsp H-E-B Texas Originals Beef Fajita Spice Blend
2 H-E-B Natural Boneless Skinless Chicken Breasts, thin sliced
2 Tbsp Hill Country Fare Canola Oil
1 1/2 cup(s) H-E-B Salsa Mild
5 Oz H-E-B Organic Spring Mix
1 cup(s) avocado, diced
1 cup(s) H-E-B Fancy Shredded Sharp Cheddar
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Sprinkle seasoning over the thin-sliced chicken breasts and toss to coat.
Heat a skillet over high heat for 3 minutes.
Add 2 tablespoons oil and seasoned chicken strips.
Stir fry chicken over high heat for 5-6 minutes until chicken is crisp and golden. Allow chicken to cool 5 minutes.
Layer cooked chicken fajitas, salsa, baby spring mix, avocado, and cheese in a large salad bowl.
Cover and chill for 15 minutes.



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