Print Recipe

Layered Fajita Salad



  • 1 (16 ounce) bag classic iceberg lettuce mix
  • 1 (9 ounce) package frozen cooked chicken breast strips, thawed
  • 1 (9 ounce) package frozen cooked seasoned beef strips, thawed
  • 1 (12 ounce) container refrigerated guacamole
  • 1 large bell pepper, cut into strips
  • 1 small onion, diced
  • 2 cups shredded cheddar cheese, divided
  • 1 1/2 cups sour cream
  • 4 large plum tomatoes, diced


  1. In a 13 x 9-inch glass baking dish, layer lettuce, chicken and beef, press lightly.
  2. Layer guacamole, bell pepper, onion and 1 cup of the cheese over the beef. Spread sour cream over cheese.
  3. Sprinkle with tomatoes and remaining 1 cup cheese.
  4. Cover and refrigerate for about 2 hours to blend flavors.

You can also use your own prepared beef and chicken instead of using frozen.

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