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Chicken Fajita Salad

November 16, 2017

 

Makes 2 very large and satisfying salads!

 

Ingredients:


For the Fajita Chicken:
2 chicken breasts, pounded thin with a meat tenderizer mallet
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/2 teaspoon salt
1 tablespoon fresh lime juice
2 tablespoons olive oil


For the Cilantro Lime Vinaigrette:
1 shallot, minced
2 cups packed fresh cilantro leaves, stems removed
1 large clove garlic
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil


For the Salad:
4 corn tortillas
1 tablespoon olive oil
Salt, to taste
6 cups chopped Romaine lettuce
1 cup chopped red cabbage
1 cup grape tomatoes, cut in half
1 cup fresh roasted corn kernels (see below)
1 large avocado, pit removed and sliced
3 tablespoons fresh cilantro, chopped 

 

Instructions:
1. Preheat the grill to medium high heat. Combine the ingredients for the fajita chicken in a small bowl, then rub generously on the breasts. Place the breasts on the grill and cook for about 5-6 minutes each side depending how thin you were able to get them. Once the chicken is cooked fully, remove to a platter and let rest for at least 5 minutes. Once the chicken has rested, slice into strips. 
2. While the chicken is grilling, make the cilantro lime vinaigrette. In a Vitamix or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until smooth. Set aside.
3. Preheat the oven to 375 degrees F. Brush each side of the corn tortillas with olive oil or spray with cooking spray. Cut the tortillas into 1/4-1/2″ strips. Spray a baking sheet with nonstick cooking spray. Place tortilla strips on the baking sheet in an even layer and sprinkle with salt. Bake until golden and crisp, about 10-15 minutes. Remove from the oven and set aside.
4. To assemble the salad, place lettuce in a large salad bowl. Top the lettuce with red cabbage, tomatoes, corn, avocado slices, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately. Enjoy!

 

*I roasted two ears of corn on the grill for about 8 minutes on medium high heat, rotating once. Once the corn was cool, I used a serated knife to remove the kernels.

 

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