Hi, I’m Marie. Today, I will show you a way to make chicken fajita salad recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken Fajita Salad Recipe
Chicken Fajita Salad is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Chicken Fajita Salad is something which I have loved my whole life.
To bewith this recipe, we must prepare a few ingredients. You can have chicken fajita salad using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Fajita Salad:
- Take 3 tbsp olive oil
- Get 100 ml freshly squeezed lime juice
- Prepare 2 tbsp chopped cilantro
- Make ready 2 cloves garlic, crushed
- Prepare 1 tsp brown sugar
- Make ready 1/2 tsp cumin
- Get 1 tsp salt
- Make ready pinch chili flakes
- Get 4 chicken thighs skinless boneless
- Make ready 1/2 yellow pepper
- Get 1/2 red pepper
- Prepare 1/2 onion
- Prepare 5 cups romaine lettuce
- Prepare 2 avocados
- Prepare sour cream for garnish
Instructions to make Chicken Fajita Salad:
- 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.
- 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.
- Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
- 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 and sour cream.
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