Chicken Fajita Salad
Servings 4 servings
Calories 362kcal
Ingredients
Salad
- 2 chicken breasts boneless + skinless. Cut into 1" pieces.
- 2 tablespoons avocado or vegetable oil
- 1 red onion thinly sliced
- 1 red bell peppers thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 avocado sliced
- 5 cups romaine chopped
- 1 bunch cilantro chopped
- 1/3 cup cotija cheese crumbled
Marinade + Dressing
- 4 tablespoons vegetable oil
- 1/4 cup fresh lime juice
- 1 tablespoon garlic minced
- 1 teaspoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Whisk the marinade ingredients together in a large bowl. Set aside half the marinade. Add the diced chicken to the bowl and toss to coat.
- Heat 2 tablespoons of vegetable or avocado oil in a large skillet over medium heat. Add the chicken. Cook each piece of chicken on both sides until seared and the internal temp reaches 165 F, about 6-8 minutes. Set chicken aside on a plate.
- Add additional oil to the pan if there's less than 1 tablespoon left. Add the bell peppers, onions, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Saute until they begin to soften, about 6 minutes. Add chicken back to the pan and toss to combine.
- Assemble your salad by tossing the lettuce and cilantro together in a large bowl. Be sure to set aside some cilantro as a topping. Toss your salad with chicken and veggies, and set aside dressing. Top with cotija, and avocado slices, and enjoy!
Nutrition
Calories: 362kcal | Total Carbohydrates: 18g | Protein: 29g | Fat: 21g | Sodium: 1487mg | Fiber: 7g | Sugar: 5g | Net Carbs: 11g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com