I wanted fajitas but was trying to make a healthier choice so I decided on a chicken fajita salad! The dressing that I made was also used as the marinade for the chicken -> so yummy! A little definitely goes a long way but that didn’t stop me from doubling the recipe. As far as actually grilling the chicken… someday I will master the grill. This was not the day. For now, I’ll let the boyfriend handle that part. I ended up adding some black beans to the salad after I took picture for an extra protein boost.
- 3 tbsp olive oil
- 1/3 cup freshly squeezed lime juice
- 2 cloves garlic, crushed
- 1 tsp brown sugar
- ½ tsp ground cumin
- ¾ tsp red chili flakes (add more/less as you desire)
- 1 tsp salt
- chicken thighs -> I just used a little less than 1lb so I had leftovers
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 red onion, sliced
- romaine lettuce (or lettuce of your choice), washed & dried
- 1 avocados, sliced
- extra cilantro leaves to garnish (optional)
- sour cream (to serve – optional)
1- Mix marinade ingredients together with a whisk to combine. Pour half the marinade into a shallow dish & let the chicken sit in the marinade for two hours if you have the time -> I didn’t have the time so I let them sit for about 20 minutes. Set aside the other half of the untouched marinade to use as the dressing.
2- Grill the chicken! I like mine a little charred.
3- Drizzle skillet with a teaspoon or 2 of oil and cook the pepper & onion strips to your liking -> I didn’t want mine too soft.
4- Slice chicken into strips and prepare salad with lettuce, avocado slices, peppers, onion strips and the grilled chicken strips. Top with the dressing that was set aside.
not the prettiest photo but it sure tasted delicious!
In less than 25 minutes, you will have a loaded salad, fresh and full of flavor! I hope you enjoy 🙂