Tex Mex is big here. We have a restaurant called South of the Border that makes a wonderful Fajita Salad. I eat it nearly every time we go. Mr. Picky-eater liked the fried chicken salad so much, I thought he may like this as well – and he did! It takes about 10 minutes for me to make but then I’m still slow in the kitchen so it may not take you long.
Here are the ingredients:
Bag ‘o salad
Fully Cooked Beef Fajita meat
I heated up the fajita meat in the skillet while I washed, dried, and chopped up the salad. Then I layered it in just like an old fashioned chef salad with some homemade Hidden Valley Ranch dressing on top – you can top it with whatever you want. The club crackers are to crush a little and put on the salad in place of crouton because they are quicker, smaller, and have less calories.
Try it, you’ll like it!