Chipotle Chicken Fajita Salad
![Chipotle_Chicken_Fajita_Salad-51_1200x600](/-/media/project/dole/recipe-images/chipotle_chicken_fajita_salad-51_1200x600.jpg?h=600&w=1200&rev=5dd36ada22d84cd1860412961158d9a2&hash=70158CE15B449EDDCDFA9F8C75334EED)
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced diagonally into ½-inch-thick strips
- 1 tablespoon chopped chipotle chili pepper in adobo sauce
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cumin
- 2 teaspoons olive oil
- 2 medium red and/or green bell peppers, sliced
- 1 medium DOLE® Red Onion, sliced
- 1 cup chopped DOLE® Tropical Gold® Pineapple
- 1 package (12.9 ounces) DOLE® Chipotle & Cheddar Chopped Kit
- 1 can (15.5 ounces) no salt added black beans, drained and rinsed
- ¼ cup fresh cilantro leaves
Directions
- Toss chicken, chili pepper, salt, black pepper, and cumin in a large bowl; cover and refrigerate 30 minutes or up to 8 hours.
- Heat oil in a large skillet over high heat; add bell peppers, onion, and chicken. Cook 5 minutes or until internal temperature of chicken reaches 165°, stirring frequently. Remove from heat; stir in pineapple. Makes about 5 cups.
- Prepare salad kit as package directs in a medium bowl; fold in beans. Makes about 5 cups. Serve chicken mixture over salad garnished with cilantro.