Chili Lime Chicken Fajita Salad
- Yield: 2 1x
Ingredients
Units
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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
- 1 teaspoon brown sugar
- 3/4 teaspoon red chili flakes, (or red pepper flakes — adjust to your preference of spice)
- 1/2 teaspoon ground Cumin
- 1 teaspoon salt
Salad
- 2 chicken breast fillets, boneless, skinless
- 1/2 yellow bell pepper, deseeded and sliced
- 1/2 red bell pepper, deseeded and sliced
- 1/2 an onion, sliced
- 4 cups lettuce leaves, washed and dried
- 1 avocados, sliced
- Extra cilantro leaves to garnish
- Sour cream, (optional) to serve
Instructions
- Add all dressing ingredients together in jar with lid and shake to combine well.
- Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Set the rest of the untouched dressing aside to dress the salad.
- Heat about one teaspoon of oil in a skillet over medium-high heat and cook chicken fillets on each side until golden, crispy and cooked through. Set aside to rest for 5 minutes.
- Drizzle pan with another teaspoon of oil and fry onion strips for several minutes. Add pepper and cook until cooked-crisp.
- Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion, and chicken. Drizzle with remaining marinade/dressing and serve with extra cilantro leaves and sour cream.
Notes
From Website – LOVE her salads.