This is a great, fresh Rachael Ray recipe. I enjoyed this salad. I had to add more salt to the dressing then I would’ve like to, it was a little bland for me. I bet some avocado would’ve been great in the dressing. I may have to try that some time. I think you could add some other things to this one, red peppers, cheese, corn, cut up tortilla crisp. As for a simple salad, it was surprisingly satisfying and a good pre-packing meal!

Recipe: Fajita Chicken Salad

Chicken Fajita Salad

Cookbook: Everyday with Rachael Ray Magazine

Total Time: 20 minutes

Notes: I followed the directions, but I skipped out on the baked tortillas, although I’m sure they would’ve been good, I’m operating on minimal supplies this week while we pack up and store all of our stuff!