Chicken Fajita Salad

Wondering what to do with the leftover meat from your Chicken Fajitas that you made the other night?  Me, too!  This morning, I opened the refrigerator to throw something together for lunch (another lean pocket was NOT going to cut it today).  What did I see??

1.  Leftover grilled chicken and green bell peppers from Chicken Fajitas
2.  Iceberg Lettuce
3.  Carrots from the garden
4.  Tomatoes from the garden
5.  Cukes from someone else’s garden
6.  Cheddar cheese
7.  Ranch dressing

Folks, we have a salad!!  I added a couple of things that were hanging out in the pantry and… viola!  A lunch to write home about.  That reminds me… I need to email my Mom!

Chicken Fajita Salad
1/2 cup grilled chicken and green bell peppers from here:
1 cup iceberg lettuce, chopped
1 oz. cheddar cheese, chopped
1 cup various chopped veggies (tomatoes, cukes, carrots, celery, etc.)
1/4 cup drained and rinsed black beans
1/4 cup drained and rinsed canned corn
4 or 5 black olives, sliced
1 to 2 TBSP of your favorite dressing
6 crushed restaurant-style corn chips

1.  Place the chicken and peppers in a smaller container for transport to work.  Layer the lettuce, veggies, beans, corn, olives and dressing in a larger container.  Be sure there is plenty of room at the top for shaking.  Place the chips in a separate baggie.
2.  When its time to eat, heat the chicken and peppers for 45 seconds to 1 minute in the microwave.  Dump on top of the salad in the larger container.  Add the crushed chips to the top and shake, shake, shake!  Shake, shake, shake!  Shake your sa-lad!  Shake your sa-lad!  (while shaking your booty, of course)
3.  Enjoy and remain energized for your afternoon of whatever you do at work! For me its been cooking french fries.  LOTS of french fries.  Thank goodness no fries were included in this salad or I’d have to harm them mortally with a fork. 😉
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