Cinco de Mayo is just around the corner which means time to bring on the Mexican food! I don’t have Mexican food that often but every time I do, I enjoy every bite of my meal. I love fresh seafood ceviche on a hot day with fresh avocado or a juicy carne asada burrito late at night, but I love Mexican salads any time of the day. In order to celebrate the festivities yet still stay within my diet, I made a chicken fajita salad, combining all the favorite qualities of chicken fajitas into a great salad. Marinated grilled chicken on a bed of romaine lettuce with roasted peppers, avocado, and corn salsa – you won’t miss the flour tortillas or the calories!
**Helpful tips and common mistakes
The fajita marinade above is one that I have used at least 20 times by now. It may seem strange that there’s soy sauce in the mix, but trust me, it’s delicious. You can serve this fajita salad with beef, pork or shrimp and use the same marinade.
For the roasted peppers, feel free to roast them in the oven if the stove top makes you nervous. When blistering the peppers, you want the skin to blacken. Immediately covering them allows the steam from the cooked peppers to circulate in the bowl and makes it easier for the skin to come out. Do not be tempted to wash off the burnt skin! Wear gloves and carefully rub off the skin with either your hands or paper towels. Rinsing the peppers in water will also rinse off the charred flavor.
No fajita salad would be complete without the corn salsa! I find that there is so much flavor from the marinated chicken to the salsa to the peppers that I don’t even need a salad dressing. Just squeeze a little lime juice on top and serve. Great Mexican flavors all in one bowl – and you don’t have to feel guilty enjoying them!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.