Recipe: Yummy Chicken Fajita Salad

Chicken Fajita Salad. Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips. In a small bowl, combine the olive oil.

The method involves quickly searing the meat on a griddle or grill, and then slicing and serving with. Try this Fajita Chicken Salad from Delish.com for your next summer party! This delicious chicken fajita salad is the perfect healthy dinner idea! You can cook Chicken Fajita Salad using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chicken Fajita Salad

1. It's 3 tbsp of olive oil.
2. It's 100 ml of freshly squeezed lime juice.
3. Prepare 2 tbsp of chopped cilantro.
4. Prepare 2 cloves of garlic, crushed.
5. You need 1 tsp of brown sugar.
6. You need 1/2 tsp of cumin.
7. It's 1 tsp of salt.
8. Prepare pinch of chili flakes.
9. You need 4 of chicken thighs skinless boneless.
10. You need 1/2 of yellow pepper.
11. You need 1/2 of red pepper.
12. You need 1/2 of onion.
13. You need 5 cups of romaine lettuce.
14. You need 2 of avocados.
15. It's of sour cream for garnish.

These marinated chicken thighs and salad dressing can be used with any other recipes too! What Goes in a Low Carb Fajita Salad? This chicken fajita salad is so simple that it is hard to call it a recipe, but is quick to prepare on a busy night! This salad is a healthier take on the restaurant version and there are endless ways to mix it up.

Chicken Fajita Salad step by step

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..
5. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream..

When we make a batch of our chicken fajitas recipe, there's so many options on how to eat them. One favorite ways is to eat them are in tacos with flour tortillas or corn. This Chicken Fajita Salad captures all the taste of fajitas without the nightshades, corn, or flour! It's a great option for paleo 'Tex-Mex' on The Myers Way® or any grain-free diet. Featured recipe: Chicken Fajita Salad Wraps.