RollinGreens Chopped CHIC’KEN Fajita Salad

RollinGreens Chopped CHIC’KEN Fajita Salad CHOPPED FAJITA

RollinGreens Chopped fajita CHIC’KEN, red onions, red, orange and yellow mini bell peppers on a bed of iceberg lettuce served with a Balsamic Vinaigrette Dressing.


Serves: 1 person
  • 1 Bag RollinGreens Chopped fajita CHIC’KEN
  • 2 cups water (Chopped fajita CHIC’KEN)
  • 2 tbsp olive oil (Chopped fajita CHIC’KEN)
  • 2 cups washed and cubed iceberg lettuce
  • 1 tbsp olive oil (Balsamic Vinaigrette Dressing)
  • 2 tbsp balsamic vinegar (Balsamic Vinaigrette Dressing)
  • 1 clove garlic (Balsamic Vinaigrette Dressing)
  • 3 slices red onion
  • 2 mini red bell peppers
  • 2 mini orange bell peppers
  • 2 mini yellow bell peppers


  1. Add 2 cups water to a medium pot or pan.
  2. Add olive oil to water.
  3. Bring to boil, once boiling, reduce heat to medium low and tear off the top of the RollinGreens Chopped fajita CHIC’KEN pack and add contents. Stir well.
  4. Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
  5. In a medium bowl, fill ¾ of water and add cut lettuce. Wash three times and drain. Dry lettuce and set aside.
  6. Wash, dry and slice all bell peppers.
  7.  Cut onion into small slices.
  8. Dressing: In a small bowl, add the olive oil.
  9. Dice garlic fine and add salt and mash together, then add to the bowl with oil and stir.
  10. Slowly add balsamic vinegar while stirring oil with a fork. Set aside until salad is prepared.
  11. In a large salad bowl add: Lettuce, bell peppers onions and a scoop of CHIC’KEN fajita. Dress with your preferred amount of dressing.

-Enjoy Chef Ko


Chopped Fajita Plant-Based CHIC'KEN
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