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Mighty Miley and I decided to start hosting a Productivity night once a week. This usually consists of our friends Ali and Alex joining us for a workout, then making dinner together as a group. Earlier in the week I found a Pinterest post 18 of the Best Salad Recipes and sent the link to Alex instructing her to pick two to three recipes. A few days later Alex responded with five choices. After scrolling through the options she gave me I chose one that seemed the easiest. The picture for the Grilled Chili Lime Chicken Fajita Salad was so beautiful that I was anxious to try and recreate it.

Print Recipe

Fajita Salad

Course: Salad
Cuisine: Mexican
Keyword: Chicken, Salad
Servings: 4 people
Author: Hunkiedorië

Ingredients

Marinade

  • 3 Tbsp Olive Oil
  • ⅓ Cup Fresh Lime Juice
  • 1 Tbsp Fresh Cilantro -Chopped
  • 2 Cloves Garlic -Minced
  • 1 tsp Brown Sugar
  • ¾ tsp Crushed Red Pepper Flakes
  • ½ tsp Ground Cumin
  • 1 tsp Cajun Seasoning
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt

Salad

  • 4 Boneless Skinless Chicken Breasts
  • 1 Yellow Bell Pepper
  • 1 Red Bell Pepper
  • ½ Red Onion -Sliced
  • 1 Package Mixed Salad -Choose your favorite
  • 2 Avocados -Sliced (it's best to use ones that are just short of being ripe, this makes them easier to slice)
  • Queso Fresco -For topping

Dressing

  • ½ Cup Olive Oil
  • ⅓ Cup Fresh Lime Juice
  • 1 Tbsp Fresh Cilantro -Chopped
  • 2 Cloves Garlic -Minced
  • 1 tsp Brown Sugar
  • ¾ tsp Crushed Red Pepper Flakes
  • ½ tsp Ground Cumin
  • 1 tsp Cajun Seasoning
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • ¼ Cup Red Wine Vinegar

Instructions

  • Whisk marinade ingredients together to combine.
  • Pour the marinade into a shallow dish to marinate the chicken for two hours.
  • Slice your avocados and sprinkle with lemon juice.
  • On the eye of a gas stove or your grill, roast your whole bell peppers, rotating periodically until they are charred on all sides. Then remove from flame and set aside to rest.
  • Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat.
  • Pour the entire contents of your marinade dish into your skillet, juice, chicken and all.
  • Cook chicken fillets on each side until golden and cooked through.
  • Seed and slice your bell peppers.
  • Slice chicken into strips and prepare a salad with leaves, avocado slices, peppers, raw onion strips, and chicken. Drizzle with dressing and serve with (optional) extra cilantro leaves and queso fresco.

When all was said and done I was so pleased with how our salad turned out. I always like to serve my salads disassembled so everyone can make the salads just the way they like them. We decided that our salads were almost as pretty as the picture I had seen online. We were all so proud of our productive evening that we have decided to try the other salads on the list so stay tuned for more of Hunkiedorië’s version of the 18 Best Salads.

Recipe inspired by https://cafedelites.com