* Grilled Chicken Fajita Salad
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Grilled Chcicken Fajita Salad
Marinade/Dressing:
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3 tablespoons olive oil
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⅓ cup freshly squeezed lime juice, about 1 lime
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2 tablespoons fresh chopped cilantro
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2 cloves garlic, crushed
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1 teaspoon brown sugar
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¾ teaspoon red chili flakes (adjust to
your preference of spice)
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½ teaspoon ground Cumin
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1 teaspoon salt
Salad:
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3 boneless, skinless chicken breasts
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½ yellow bell pepper, deseeded and
sliced
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½ red bell pepper, deseeded and sliced
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1/2
orange bell pepper, deseeded and sliced
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½ an onion, sliced
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5 cups Romaine lettuce leaves, washed, dried,
chopped
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2 avocados, sliced
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Extra cilantro leaves to garnish
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Sour cream (optional) to serve
1.
Whisk marinade ingredients together to
combine. Pour half the marinade into a shallow dish to marinade the chicken for
two hours if time allows. Refrigerate the reserved untouched marinade
to use as a dressing.
2.
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.
3.
Wipe pan over with paper towel; drizzle
with another teaspoon of oil and saute pepper and onion strips until softened.
4.
Slice chicken into strips and place
avocado slices, peppers, onion strips and chicken on top of lettuce. Drizzle
with remaining marinade/dressing and serve with (optional) extra cilantro
leaves and sour cream. Serves 4. (Adapted from CafeDelites.com)
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