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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.