Chicken Fajita Salad Recipe

Fajita is a popular Mexican dish that consists of grilled meat usually served as a taco on a flour or corn tortilla. As is true with most Tex-Mex dishes, fajita too scores high on spices, peppers, and strong flavours. The fajita salad on the other hand is a slightly healthier version of the dish wherein the meats and veggies are served sans the tortilla salad, as a salad (duh uh).

Making this salad is super easy, and all you require is your desired choice of grilled meat cut into strips. Add to that some delicious spices like ground cumin and oregano along with some avocado, veggies, fiery spice inducing peppers and chilies, and voila! You’ve got yourself a delicious and healthy chicken fajita salad. Follow the recipe below!

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Chicken Fajita Salad Recipe

Votes: 3
Rating: 5
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Course

Salad

Cuisine

Mexican

Cook Time

30 minutes

Servings

servings MetricUS Imperial

Ingredients

• 4 tbsp canola oil
• 1/2 cup lime juice
• 2 garlic cloves
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 pound boneless chicken breast cut into thin strips
• 1 medium onion cut into thin wedged
• 1 medium sweet red pepper cut into thin strips
• 8 ounces chopped green chilies
• 1 cup toasted almonds
• 3 medium tomatoes cut into wedges
• 1 medium ripe avocado cut into wedges
• shredded lettuce

Course Salad Cuisine Mexican Cook Time 30 minutes Servings servings MetricUS Imperial Ingredients 4 tbsp canola oil 1/2 cup lime juice 2 garlic cloves 1 tsp dried oregano 1 tsp ground cumin 1 pound boneless chicken breast cut into thin strips 1 medium onion cut into thin wedged 1 medium sweet red pepper cut into thin strips 8 ounces chopped green chilies 1 cup toasted almonds 3 medium tomatoes cut into wedges 1 medium ripe avocado cut into wedges shredded lettuce

Votes: 3 Rating: 5 You: Rate this recipe!

Instructions

1. In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano.
2. Pour half in a large resealable plastic bag; add chicken. Seal bag and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade.
3. In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender.
4. Drain and discard marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chilies and reserved marinade; cook 2 minutes or until heated through. Stir in almonds.
5. Serve immediately over shredded lettuce; top with tomatoes and avocado.