CHICKEN FAJITA SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 25
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 RECIPE BY TASTY
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
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
WARM FAJITA SALAD
A friend shared this recipe with me after picking it up at a pork producers convention. Since then, I've prepared it for customers of my catering business with rave reviews.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the lime juice, broth, soy sauce, garlic, oil, sugar and seasonings. Remove 2 tablespoons; cover and refrigerate. Add pork to remaining marinade; seal bag and turn to coat. Cover and refrigerate for 1 to 3 hours, turning occasionally. , Drain and discard marinade from pork. Heat reserved marinade in a large skillet over medium-high heat. Add the pork, onion and peppers; stir-fry for 3-4 minutes or until pork is no longer pink. Drizzle with lemon juice. Remove from the heat. , Arrange lettuce on four individual plates; top with meat mixture and tomatoes.
Nutrition Facts : Calories 231 calories, Fat 8g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 310mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
STEAK FAJITA SALAD
All the amazing flavors of a fajita conveniently in a hearty salad, served with the creamiest cilantro lime dressing!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 24
Steps:
- To make the cilantro lime dressing, combine cilantro, sour cream, mayonnaise, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside. To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl; season with salt and pepper, to taste. In a gallon size Ziploc bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade. Heat 1 tablespoon olive oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain. Add onion to the skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside. Heat remaining 1 tablespoon olive oil in the skillet. Add bell peppers, and cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of onion, peppers, steak and avocado. Serve immediately with cilantro lime dressing.
QUICK & HEALTHY STEAK FAJITA SALAD WITH A CILANTRO LIME VINAIGRETTE
This hearty salad starts with a warm, cheesy layer of beans and is topped with leafy greens, crunchy veggies, and ripe avocado. Bringing it all together is a zesty cilantro lime vinaigrette that is literally delicious on any protein or veggie!
Provided by Chelsea Davis
Categories Salad
Time 30m
Number Of Ingredients 21
Steps:
- Remove the steak from the fridge and set on a cutting board to come to room temperature while you prepare the vinaigrette and dry rub.
- Place all vinaigrette ingredients into a blender and blend until smooth. Set aside.
- Place all dry rub ingredients into a small bowl and mix until thoroughly combined. Rub the fajita seasoning into both sides of the steak.
- Heat a cast iron skillet or grill pan over high heat. Add the steak to the grill pan and sear 4-5 minutes per side for medium rare. Remove the steak from the skillet and place on a cutting board to rest for 10 minutes before slicing.
- Thinly slice the steak against the grain.
- Prepare the salad! Start with a warmed layer of black beans, followed by a layer of cheese so it gets melty. Top with your dressed greens, avocado, peppers and sliced cherry tomatoes. Finish it off with slices of steak and a drizzle of your vinaigrette. Sprinkle more cheese and serve immediately.
WARM PORK FAJITA SALAD
When I didn't have tortillas in the house to wrap up the meat in this recipe, I made it into a hearty salad instead. It was delicious!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the lime juice, broth, soy sauce, garlic, oil, sugar and seasonings. Set aside 2 tablespoons; cover and refrigerate. Add pork to remaining marinade; toss to coat. Cover and refrigerate for 30 minutes to 3 hours, turning occasionally. , Drain pork, discarding marinade. Heat reserved marinade in a large skillet over medium-high heat. Add the pork, onion and peppers; stir-fry for 3-4 minutes or until pork is no longer pink. Drizzle with lemon juice. Remove from the heat. , Arrange lettuce on four individual plates; top with meat mixture and tomatoes.
Nutrition Facts : Calories 280 calories, Fat 11g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 707mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
BEEF FAJITA SALAD
This is a great Main Dish salad for summertime. ...
Provided by WWMIMI
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 2h40m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour.
- In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving.
- To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 19.6 g, Cholesterol 25.4 mg, Fat 19.3 g, Fiber 4.2 g, Protein 14.3 g, SaturatedFat 5.3 g, Sodium 798.2 mg, Sugar 5.2 g
FAJITA SALAD RECIPE
This fresh and crisp Fajita Salad is a fun twist on the traditional fajita recipe. We love this because as a salad, it's a little lighter!
Provided by Mel
Categories lunch Main Course
Number Of Ingredients 11
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!
Nutrition Facts : ServingSize 1 serving, Calories 333 kcal, Carbohydrate 16 g, Protein 30 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 87 mg, Sodium 801 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 11 g
FAJITA STEAK SALAD
When you want the delicious flavors of a fajita in a lighter package, this is the salad for you.
Provided by Ali Ramee
Time 25m
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high (450°F to 500°F) and lightly oil grates. Season steak with fajita seasoning. Drizzle onion (try not to separate into rings) and bell peppers with oil and season with ¼ teaspoon salt.
- Place steak on grates on 1 half of grill; place onion and bell peppers on other half. Grill, covered, until steak, onion, and bell peppers are deeply charred, 5 to 6 minutes. Flip steak and vegetables; grill until vegetables are tender and steak is charred and a thermometer inserted in thickest portion registers 135°F for medium-rare, 5 to 6 minutes. Remove from grill and let rest for 5 minutes. Thinly slice steak against the grain, halve bell pepper quarters lengthwise, and separate onion slices into rings.
- While steak rests, whisk sour cream, lime juice, and remaining ½ teaspoon salt in a large bowl. Reserve ¼ cup dressing for serving. Add romaine to remaining dressing in bowl and toss to combine. Serve dressed romaine with steak, bell peppers, onion, and avocado. Drizzle with remaining dressing, if desired.
Nutrition Facts : Calories 548 kcal, Carbohydrate 18 g, Cholesterol 151 mg, Fiber 6 g, Protein 52 g, SaturatedFat 8 g, Sodium 692 mg, Sugar 7 g, Fat 29 g, UnsaturatedFat 0 g
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- Place the chicken on a plate and pat dry with a paper towel. Rub the seasoning on both sides of the chicken.
- Place 1 Tablespoon oil and butter into a frying pan over medium-heat. Once it has warmed up, place the chicken into the pan and allow to cook for 4 minutes on each side, or until the center is cooked through and the edges are golden. Remove meat from the pan and allow to cool slightly. Then cut into strips.
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