Chicken Fajita Salad Recipes

GRILLED CHICKEN FAJITA SALAD

Steps:

• Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture.
• Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.
• Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool.
• If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more.
• Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.

CHICKEN FAJITA SALAD

Steps:

• In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade., In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender. , Drain chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.

CHICKEN FAJITA SALAD WITH CUMIN-LIME DRESSING

Steps:

• (This can be done well in advance) In bowl, combine all dressing ingredients: Oil, lime zest, lime juice, garlic, dried oregano, salt and pepper, ginger and ground cumin. Whisk together well, then set aside.
• Make marinade for chicken: In large bowl, combine 1/4 cup (60ml) vegetable oil, garlic, salt, Worcestershire sauce, chili powder, cumin, paprika, sugar and lime/lemon juice.
• Add chicken to the marinade, then cover and chill for about 20 minutes.
• Cook the chicken: Heat a large skillet on high heat and add 1 Tablespoon of oil. Then add onions cook onions until almost soft. Then add bell peppers. Sear the peppers and onion until slightly charred. Add the minced jalapenos (optional).
• Remove pepper and onion mixture to bowl. Put aside.
• In same pan, add the marinated chicken. DO NOT add the excess marinade juices because it will make the chicken less charred and crispy. But if you want a more wet fajita mixture, you can add the excess marinade.
• Cook chicken until done, then add pepper/onion mixture back into the skillet with the chicken. Cook for 1 more minute or until onions are hot and the mixture is combined well.
• Allow the chicken fajitas to cool.
• When serving, toss fresh lettuce with cumin lime dressing. Add salad to plate and top off with chicken fajitas and fresh tomato salsa.

CHICKEN FAJITA SALAD RECIPE BY TASTY

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!

FAJITA SALAD RECIPE

Steps:

• Heat cooking spray in a large skillet over medium heat. Add chicken and cook for 6-8 minutes stirring occasionally until browned and at 165°F internal heat. Remove and set aside on a plate covered.
• Add olive oil, bell peppers and onion to the pan and cook until softened, stirring often.
• Follow instructions on the fajita mix and add the mix in with water along with the chicken and stir. Let heat for 3 minutes
• Add Chicken, vegetables, avocado and cheese to the lettuce in a large bowl. Toss until mixed. Serve in individual bowls and dress with your favorite dressing, salsa and cheese. Squeeze on a little lime juice. Enjoy!

CHICKEN FAJITA SALAD

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.

CHICKEN FAJITA SALAD

Steps:

• MARINADE: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove ¼ cup to a separate freezer bag and add the bell peppers and onions. To the first bag, add the chicken and turn to evenly coat. Marinate the chicken and the vegetables in the refrigerator for 4 hours up to overnight.
• DRESSING: Make the dressing while the chicken is marinating so it has time to chill. Whisk all of the dressing ingredients together in a medium bowl. Cover and refrigerate until ready to use. Add additional lime juice for a tangier dressing and cayenne pepper for a spicier dressing.