Chicken Fajita Salad
Chicken fajita salad is such an amazing salad - it's made with well-seasoned juicy chicken, crunchy lettuce, sauteed bell peppers and onion, crispy tortilla strips, creamy avocado, and flavorful cilantro lime vinaigrette. You could easily have this salad for dinner - it's filling, yet light, and absolutely delicious!
2 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 866 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 20 min Cook Time: 10 min Total Time: 30 min
Ingredients
2 tablespoons frying oil
1 1/2 tablespoons Fajita seasoning
2 large chicken breasts (1lb/450g)
1 tablespoon lime juice
salt and pepper (to taste)
2 bell peppers (preferably red and yellow)
1 red onion
2 baby romaine hearts
1/2 avocado
1/2 cup fried/baked tortilla strips
1/4 cup olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped cilantro
1/2 tablespoon honey
1 small clove garlic (pressed through garlic press)
1/4 teaspoon Dijon mustard
1/8 dried teaspoon coriander
salt and pepper (to taste)
Instructions
Prepare the ingredients: Cut the chicken into 1/2-inch (1.5cm) strips, bell peppers into 1/4-inch (7mm) strips, cut the onion in half then into 1/4-inch (7mm) slices. Slice avocado, wash and dry the lettuce.
Make the vinaigrette: Add all the ingredients into a mason jar, close the lid and shake for 1 minute until well combined. Season to taste with salt and pepper. Adjust the sweet-sour ratio when necessary (add more honey if it's too sweet and add more lime juice if it's not sour enough).
Cook the chicken and vegetables: In a large bowl combine 1 tablespoon of oil and Fajita seasoning, add the chicken, season with salt and pepper, and toss to combine. Heat the remaining oil in a large frying pan over high heat. When hot add the chicken (in one or two batches, depending on the size of the pan). Cook until browned then turn over and cook until cooked through, transfer to a plate, drizzle with lime juice.
Reduce the heat to medium-high and add the bell peppers and onions, season with salt and pepper. Cook for a couple of minutes or until softened but still a little bit crunchy.
Assemble: On a large platter, arrange the lettuce, cooked chicken, cooked bell peppers and onions, sliced avocado, and tortilla strips. Pour over the vinaigrette.
Enjoy!