| Servings |
|
- 3 tbsp olive oil
- 100 ml freshly squeezed lime juice
- 2 tblsp cilantro chopped
- 2 cloves garlic crushed
- 3/4 tsp red chili flakes
- 1/2 tsp cumin ground
- 1 tsp Himalayan sea salt
- 4 chicken filets skin removed
- 1/2 yellow bell pepper deseeded and sliced
- 1/2 red bell pepper deseeded and sliced
- 1/2 onion sliced
- 5 cups romain washed and dried
- 2 avocados sliced
- cilantro to garnish
Ingredients
Marinade/Dressing
Salad
|
|
Chicken Fajita Salad
Marinade/Dressing:
3 tablespoons olive oil
100 ml (just over 1/3 cup) freshly squeezed lime juice
2 tablespoons cilantro, chopped
2 cloves garlic, crushed
3/4 teaspoon red chili flakes, (or red pepper flakes -- adjust to your preference of spice)
1/2 teaspoon ground Cumin
1 teaspoon Himalayan sea salt
Salad:
4 chicken fillets, skin removed
1/2 yellow bell pepper, deseeded and sliced
1/2 red bell pepper, deseeded and sliced
1/2 an onion, sliced
5 cups Romaine, (or cos) lettuce leaves, washed and dried
2 avocados, sliced
Extra cilantro leaves to garnish
1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets 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 fry pepper and onion strips until cooked to your liking.
4. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves.
Serving Size = 3 ounces of chicken with 2 cups of salad
