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Chicken fajita salad

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!

chicken fajita salad

chicken fajita salad

chicken fajita salad

Chicken fajita salad
Serves 4
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Total Time
2 hr 20 min
Total Time
2 hr 20 min
412 calories
28 g
111 g
15 g
44 g
5 g
517 g
611 g
10 g
0 g
8 g
Nutrition Facts
Serving Size
517g
Servings
4
Amount Per Serving
Calories 412
Calories from Fat 131
% Daily Value *
Total Fat 15g
23%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 111mg
37%
Sodium 611mg
25%
Total Carbohydrates 28g
9%
Dietary Fiber 9g
35%
Sugars 10g
Protein 44g
Vitamin A
353%
Vitamin C
182%
Calcium
21%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Chicken marinade
  1. 2 tbsp cup lime juice
  2. 1 1/2 tbsp cup water
  3. 1 tablespoons olive oil
  4. 2 cloves garlic, crushed
  5. 1 teaspoons soy sauce
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon liquid smoke flavoring
  8. 1/4 teaspoon cayenne pepper
  9. 1/4 teaspoon ground black pepper
  10. 1 lb chicken breast, cut into 1/2 inch strips
Tomato corn salsa
  1. 2 medium tomatoes, chopped
  2. 1 cup yellow corn
  3. 1 jalapeno chopped
  4. 1/4 cup red onion, chopped
  5. 1/4 cup cilantro, chopped
  6. juice of 2 limes
  7. salt and pepper
Remaining ingredients
  1. 2 medium red peppers
  2. 2 pasilla peppers
  3. 1 large head romaine lettuce, washed and chopped
  4. 2 avocadoes, sliced
  5. 1/2 cup tortilla chips, crumbled
  6. 1/2 cup shredded cheddar
Instructions
  1. Combine all of the ingredients for the marinade. Add the chicken and turn to coat. Let sit for at least 2 hours or up to overnight.
  2. Mix together ingredients for salsa from tomatoes - cilantro. Season with juice of 2 limes and salt and pepper. Let sit for 30 minutes to let the flavors develop.
  3. Blister peppers on the stove top over medium heat. Place a pepper directly on the heat and cook until the skin has blackened, rotating to blacken the entire pepper. Remove and repeat with the remaining peppers. Place peppers in a medium bowl and cover with plastic. Let sit for 10 minutes. Remove cover and carefully peel the blistered skin, removing the blackened skin. Slice into strips, discarding the seeds.
  4. Heat grill on high. Add the chicken strips and cook until no longer pink.
  5. Assemble salads. Place a bed of romaine onto four plates followed by the roasted peppers, avocado, chicken strips, and corn salsa. Sprinkle crumbled tortilla chips and shredded cheddar. Serve.
beta
calories
412
fat
15g
protein
44g
carbs
28g
more
Adapted from Fajita marinade from All recipes
Cherry on my Sundae http://cherryonmysundae.com/

**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. 

roasted peppers

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!

fajita salad

 

 

 

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