Let me set the scene for you:
Saturday, about 11:45 am, just getting home from working out. Very hungry. Open the fridge to a nearly empty, end of the week, shell of disappointment. All you see is leftovers and like, ten apples.
What’s a girl to do?
Well if you’re me, aka the crazy salad lady, you’ll end up with a fajita salad.
I had leftover chicken, onion, and bell pepper strips from fajitas I made last night, and a few leftover roasted baby reds from two nights ago. I chopped up the roasted potatoes, crisped them up in a pan on the stove, then added the fajita mixture to heat it up. Threw all of that on a bed of romaine and spring greens, drizzled on some salsa verde, and used a side of peach-pineapple salsa for dressing.
Boom! Problem solved.