Description
Loaded chicken fajita salad with all the classic fajita fixings: sauteed onions, bell peppers, chicken, avocado, and topped with a cilantro vinaigrette.
Ingredients
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- Chicken
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1.5 pounds chicken brest, sliced into strips
- 1 tablespoon olive oil
- Onions
- 1 tablespoon olive oil
- 1 large yellow or white onion, sliced
- 1 jalapeno, sliced (remove seeds for a mild spice)
- optional :
- salt
- Bell peppers
- 1 tablespoon olive oil
- 4 bell peppers (any color you), cut into strips
- salt
- Cilantro Vinaigrette
- 3 cups cilantro leaves + skinny stems, roughly chopped
- 1 garlic clove
- Juice of 1 lime
- 1 tablespoon white wine vinegar
- 2 to 3 tablespoons agave nectar
- 1/3 cup olive oil
- 2 to 3 tablespoons filtered water
- 1/2 teaspoon salt and pepper, each
- Salad
- 2 to 3 heads of romaine hearts, chopped
- 1/2 can black beans, drained and risned
- 2 to 3 ears of corn, kernals cut off (or sub canned corn that’s drained)
- 1 to 2 avocadoes, sliced
- optional: cotija cheese, crumbled)
Instructions
- Prepare chicken: mix the seasonings together. Toss the chicken strips in the seasoning mixture until well coated.
- Cook chicken: Heat a large cast iron skillet or a nonstick pan over medium heat – heat olive oil. Add chicken and cook on one side 3 to 4 minutes, flip and cook the chicken on the other side 1 to 2 minutes. You may need to cook the chicken in batches. Remove chicken and set aside, cover with foil to keep warm.
- Cook onions: Add another tablespoon oil to the still hot pan. Add the onions, jalapeno (if using), and a good sprinkle of salt. Cook stirring frequently, until the onions are tender. Remove and set aside, cover with foil to keep warm.
- Cook the peppers: To the still hot pan add another tablespoon of olive oil, bell peppers, and salt. Cook until the peppers are tender, stirring frequently – about 5 minutes.
- Make the cilantro vinagrette: Make the vinagrette while things are cooking on the stove. Add the cilantro and garlic clove to a food processor, pulse until the cilantro breaks down a little. Add the remaining ingredients and puree until it’s mostly smooth. Taste and adjsut sesonings as needed. Add more water to make it thinner, if needed. Set aside.
- Assemble the salad: In a large serving bowl, or on individual bowls or plates add a good portion of the romaine lettuce. Top with the chicken, sauteed onions and peppers. Add the corn, black beans, avocado slice and cotija cheese.
- Serve: Just before serving drizzle the salad with the cilantro vinagrette and enjoy. This salad is also delicious served cold or room temperature.
- Leftovers: store any leftovers in separate containers. Assemble salad just before eating.
Notes
You may have some chicken and sauteed veggies leftover. You could either make a double batch of dressing and have extra lettuce. OR the chicken and sauteed veggies make for a great quesadilla….or a fajita, of course!
