Bell Pepper Fajita Chicken Salad Recipes

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CHICKEN FAJITA SALAD RECIPE BY TASTY



Chicken Fajita Salad Recipe by Tasty image

Here's what you need: canola oil, boneless, skinless chicken breast, red bell pepper, yellow bell pepper, onion, salt, chili powder, cumin, garlic powder, olive oil, lime juice, brown sugar, chili flakes, salt, romaine lettuce, avocado

Provided by Tasty

Categories     Lunch

Yield 2 servings

Number Of Ingredients 16

2 tablespoons canola oil
1 boneless, skinless chicken breast
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion, medium, thinly sliced
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
3 tablespoons olive oil
3 tablespoons lime juice
1 teaspoon brown sugar
1 teaspoon chili flakes
1 teaspoon salt
1 head romaine lettuce, chopped
1 avocado, sliced

Steps:

  • Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
  • 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, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
  • In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
  • Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 39 grams, Fat 49 grams, Fiber 12 grams, Protein 29 grams, Sugar 16 grams

CHICKEN FAJITA SALAD



Chicken Fajita Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 25

1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil, plus more for brushing the grill
6 boneless, skinless chicken breasts
2 red bell peppers, quartered
2 yellow bell peppers, quartered
3 ears corn, silks and husks removed, halved crosswise
3 avocados, halved and pitted
1/2 lime, for squeezing
1/2 cup olive oil
2 tablespoons fresh cilantro, chopped
1 teaspoon lime zest plus 1/4 cup lime juice
1 teaspoon kosher salt
1/2 teaspoon chili flakes
1 head romaine lettuce, leaves separated
1 head butter lettuce, leaves separated
1 bunch fresh cilantro sprigs, whole
1 pint grape tomatoes, halved lengthwise
4 limes, halved crosswise
1 wheel cotija cheese, broken into large chunks

Steps:

  • For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl.
  • For the salad: Heat a grill or grill pan over medium-high heat and brush with olive oil.
  • Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool.
  • While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool.
  • Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool.
  • Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning.
  • For the cilantro lime dressing: Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified.
  • For the assembly: Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.

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