Dick Clarks American Bandstand Fajita Salad
Created by dienia b on October 31, 2024
- Servings: 1
- Prep Time: 30m
- Cook Time: 15m
- Recipe #43851
Ingredients
- 1 tablespoon oil
- 4 ounces fajita chicken meat
- 1/4 cup onions, sliced
- 1/4 cup green bell peppers, sliced
- 2 cups iceberg lettuce, chopped
- 2 ounces Monterey jack cheese, shredded
- 2 ounces cheddar cheese, shredded
- 1 tablespoon pickled jalapenos, sliced
- 1/8 cup Pico de Gallo
- 1 ounce sour cream
- 1/8 cup guacamole
- 1 ounce flour tortilla shell, deep fried
How to Make
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Step 1: You can get the chicken fajita mixture usually at meat counter at the grocery store.
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Step 2: Grill the chicken, onion and bell pepper together until lightly browned in hot oil.
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Step 3: Put lettuce in shell.
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Step 4: Top with 1/2 the cheeses.
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Step 5: Top with chicken mixture.
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Step 6: Top with rest of cheese.
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Step 7: Serve the salsa guacamole and sour cream on side or on top, your choice. They probably had in souffle cups already prepared.
Nutritional Facts
- Serving Size: 1 (601.9 g)
- Calories 809.5
- Total Fat - 44.4 g
- Saturated Fat - 19.3 g
- Cholesterol - 371.2 mg
- Sodium - 1658.9 mg
- Total Carbohydrate - 40.4 g
- Dietary Fiber - 5.6 g
- Sugars - 9 g
- Protein - 65.8 g
- Calcium - 1148 mg
- Iron - 5.4 mg
- Vitamin C - 47.9 mg
- Thiamin - 0.3 mg