CHICKEN FAJITA SALAD RECIPE BY TASTY
Here's what you need: canola oil, boneless, skinless chicken breast, red bell pepper, yellow bell pepper, onion, salt, chili powder, cumin, garlic powder, olive oil, lime juice, brown sugar, chili flakes, salt, romaine lettuce, avocado
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
- Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
- In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
- In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 39 grams, Fat 49 grams, Fiber 12 grams, Protein 29 grams, Sugar 16 grams
EASIEST CHICKEN FAJITA SALAD
My husband is a total meat & potatoes guy - but as I've been dieting and getting healthier, I've been trying to get him to enjoy salads with me. This is the one he will eat - because it's so simple! It takes no time to make AT ALL. Enjoy!
Provided by megs_
Categories Chicken
Time 6m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet sprayed with cooking spray, put chicken and seasoning, stir for 5 minutes.
- On a plate, layer salad greens, cheese, and chicken. That's it!
FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE
Two of the all-time greats-steak fajitas and steak salad-come together in an explosion of flavor. Top round steak (often labeled as London broil) is an inexpensive cut that holds up to a powerful marinade and high-intensity cooking while easily feeding a crowd. The cilantro-lime vinaigrette also pulls no punches, beautifully dressing the salad and perfectly coating charred peppers and onions. A little pepper jack cheese, some fresh avocado and a healthy sprinkle of tortilla strips make this salad one big party on a plate!
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
- Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
- For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
- For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
- Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
- Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.
FAJITA SALAD WITH CREAMY CILANTRO-LIME SAUCE
Make and share this Fajita Salad With Creamy Cilantro-lime Sauce recipe from Food.com.
Provided by AZRT8871
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Combine all ingredients for Cilantro-Lime sauce, and stir well with a whisk. Cover sauce, and chill.
- Combine first 6 ingredients olive oil to black pepper in a medium bowl. Add chicken; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; sauté 8 minutes or until chicken is done. Set aside.
- Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.
Nutrition Facts : Calories 531.3, Fat 19.4, SaturatedFat 3.8, Cholesterol 89.4, Sodium 838.8, Carbohydrate 48.5, Fiber 13.3, Sugar 9, Protein 41.9
FAJITA SALAD
This makes a beautiful layered Fajita Salad. Arrange the ingredients in a glass bowl - to show off the tiers. Very simple yet elegant. From Cuisine.
Provided by Bev I Am
Categories One Dish Meal
Time 1h6m
Yield 10 cups
Number Of Ingredients 19
Steps:
- Combine ingredients for dressing in a small bowl.
- Remove 1/4 cup for marinating flank steak; set aside.
- Marinate steak in 1/4 cup dressing for at least 15 minutes or up to 2 hours.
- Chill if marinating the steak longer than 30 minutes, otherwise it may be marinated at room temperature.
- Prepare ingredients for salad, keeping components separate.
- Heat oil for searing the steak in a large nonstick skillet over high heat.
- Remove steak from marinade (discard the excess); season with salt and pepper.
- Sear steak on both sides until medium-rare, 3-4 minutes per side.
- Transfer meat to a cutting board and let rest 5 minutes, then thinly slice steak against the grain with a sharp knife.
- To assemble, layer half the greens in a deep glass bowl (a 12-cup trifle bowl is perfect).
- On the lettuce, layer half of each of the tomatoes, cheese, chips, beans, cilantro, scallions, and steak slices.
- Drizzle with half the dressing, then layer the rest of the ingredients.
- Pile the other half of the steak slices in the center, and drizzle remaining dressing on top.
- Garnish with a dollop of sour cream and serve.
- Makes about 10 cups.
Nutrition Facts : Calories 217.2, Fat 11, SaturatedFat 4.4, Cholesterol 42.7, Sodium 166.1, Carbohydrate 14.6, Fiber 3.5, Sugar 5.9, Protein 15.8
SNAPPY SOUTHWEST SALSA VINAIGRETTE
Make and share this Snappy Southwest Salsa Vinaigrette recipe from Food.com.
Provided by Berts Kitchen Witch
Categories Salad Dressings
Time 20m
Yield 2-3 cups
Number Of Ingredients 11
Steps:
- Mix together the first 5 ingredients in a large mixing bowl.
- Whisk to combine.
- SLOWLY drizzle in both oils, one at a time, whisking constantly until oil emulsifies.
- Add in jalapeños and salsa, whisking to combine.
- Season with sea salt and black pepper, to your tastes.
- Will keep in a tightly lidded jar in fridge for about 2 weeks or so.
- Shake well before using after it has been stored.
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- Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
- 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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- In a medium-size glass bowl, combine garlic, red pepper flakes, chili powder, lime juice, salt and pepper; add chicken to bowl and stir well to coat. Cover and refrigerate for 1 hour.
- Meanhwhile, to make salsa, in a medium bowl, combine tomatoes, scallions, jalapeno, red pepper flakes, lime juice, salt and pepper. Set aside to allow flavors to blend.
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- Add oil to same skillet; heat over medium-high heat. Add chicken and any marinade remaining in bowl, but discard garlic (juices will sizzle so be careful of splattering liquid). Cook chicken until well-browned on bottom, about 3 minutes; flip chicken and cook until browned on second side, about 3 minutes more. If chicken is not cooked through, reduce heat to low and cook an additional 2 or 3 minutes.
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