Mexican-style Chicken Fajita Salad by Airfryer - low carb & easy to do!

Mexican-style Chicken Fajita Salad by Airfryer
Serves 4-6
I cannot take credit for this dish, I had taken 2 salad recipes from 2 instagrammers; BeckyHealthWellness & Basil & Tom’s in Acton, W3 - London, which helped me to create this Mexican-style chicken fajita salad. Great for leftovers next day for lunch!
Serve it on a plate with toppings of guacamole, salsa, sour cream & grated cheddar cheese 🥑🍅💃🥛🧀
You need:
600g chicken breast, skinless & cut into large cubes
1 red bell pepper, sliced
1 large red onion, thin wedges
1 Santa Maria medium fajita seasoning mix
2 tbsp oil (light olive/sunflower/ rapeseed)
1 fennel bulb, washed, quartered & thinly sliced of white bulb only
1 small Italian Radicchio lettuce or any purple lettuce that you can find, or cos lettuce, quarters & sliced.
400g tinned black beans, washed
1 red bell pepper, diced into small bits
1 medium red onion, finely chopped
Small bunch coriander, finely chopped.
🔥if using Airfryer, add chicken breast, sliced peppers, sliced onions, fajita spices & oil, give good mix then airfry for chicken function at 200 degrees celcius for 25-30 mins. Or using a frying pan, cook chicken with oil then onions & pepper & add seasoning for 30 mins.
🥣 In salad bowl, add lettuce, fennel, beans, chopped peppers & onions & half the chopped coriander & mix well.
🍗 Add the cooked fajita chicken on top of salad using tongs/spoon then any juices pour this in as your dressing.
🍀Decorate with leftover coriander & serve with Mexican dips & cheese.
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