CHICKEN FAJITA SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl.
- For the salad: Heat a grill or grill pan over medium-high heat and brush with olive oil.
- Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool.
- While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool.
- Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool.
- Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning.
- For the cilantro lime dressing: Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified.
- For the assembly: Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.
CHICKEN FAJITA SALAD WITH CILANTRO LIME DRESSING
This tasty Chicken Fajita Salad is an easy chicken salad recipe you can make at home without waiting for a table at the restaurant.
Provided by gailanng
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Place a large skillet coated with cooking spray over medium-high heat until hot.
- Add chicken and sprinkle chicken with fajita seasoning and saute 8 minutes or until chicken is done (no longer pink inside) and browned on the outside
- Sprinkle with 1 tablespoon fresh lime juice. Salt and fresh ground pepper to taste. Garnish with chopped fresh cilantro set aside.
- In a mixing bowl, combine lettuce, peppers, cheddar cheese, tomato and beans and toss with chicken. Drizzle with cilantro lime dressing
- Plate and garnish with black olives and sliced avocado. Serve with warm tortillas or tortilla chips and your favorite salsa or Pico de Gallo.
- To Make Fajita Seasoning: Combine all seasonings well.
- To Make Creamy Cilantro Lime Dressing: Combine all ingredients, and stir well with a whisk. Cover dressing and refrigerate.
Nutrition Facts : Calories 376.5, Fat 22, SaturatedFat 8.2, Cholesterol 102.4, Sodium 906, Carbohydrate 15.9, Fiber 7.4, Sugar 6, Protein 31.4
CHICKEN FAJITA SALAD
This recipe came from Texas, which is famous for its Mexican food. I love to cook, even though it's just for me and my husband now. I invite our grown kids over a lot, and they just love this chicken fajita salad. I'm happy to share it! -Lois Proudfit, Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade., In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender. , Drain chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.
Nutrition Facts : Calories 372 calories, Fat 26g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 203mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein.
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- Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
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