Grilled Chicken Fajita Salad
User Reviews
5
2 reviews
Excellent
Grilled Chicken Fajita Salad
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Crisp romaine lettuce topped with marinated and grilled chicken, peppers and onions. Finish the salad with sliced avocado and a cilantro lime vinaigrette for a hearty Southwest inspired salad!
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Ingredients
Chicken
- 1 pound chicken breast boneless skinless
- 2 tablespoons cilantro chopped
- 1 tablespoon olive oil
- 1 teaspoon oregano dried
- 1 teaspoon chili powder
- 1/2 teaspoon cumin ground
- 1/2 teaspoon garlic powder
- 2 tablespoons lime juice
Peppers and Onion
- 1 red bell pepper core and seeds removed, quartered
- 1 yellow bell pepper core and seeds removed, quartered
- 1 red onion peeled and quartered
- 2 teaspoons olive oil
- 1 teaspoon chili powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Vinaigrette
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1/4 teaspoon cumin ground
- 1/8 teaspoon garlic powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1/3 cup cilantro chopped, packed
Salad
- 6 cups romaine lettuce chopped
- 1 avocado peeled and sliced
- cilantro for garnish
Instructions
- Add the chicken to a resealable bag. Add all of the chicken marinade ingredients to the bag, seal it and massage into the chicken. Refrigerate for an hour or overnight.
- Add the peppers and onions to a separate resealable bag with the olive oil, chili powder, salt and pepper. Seal the bag and massage into the vegetables. Refrigerate or set aside.
- Put all of the vinaigrette ingredients into a blender and blend until smooth. Taste for seasoning and adjust as needed. Pour the vinaigrette into a jar or bowl and set aside.
- Preheat the grill to 400° F. Oil the grates and put the chicken, peppers and onions on them. Grill the chicken for 5-7 minutes before flipping and then another 5-7 minutes or until the internal temperature is 165° F. Grill the peppers and onions for 5 minutes then flip them over and grill until they've softened and are lightly charred.
- Let the chicken rest for 5-10 minutes before slicing it. Slice the peppers and onions into bites sized strips. Place the chopped romaine lettuce on a serving platter or in a bowl. Top with the sliced chicken, peppers, onion and avocado. Garnish with chopped cilantro and serve the salad topped with some of the vinaigrette or serve it on the side.
Nutrition Information
Show Details
Calories
407kcal
(20%)
Carbohydrates
18g
(6%)
Protein
39g
(78%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
16g
(94%)
Cholesterol
96mg
(32%)
Sodium
136mg
(6%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 39g | 78% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 96mg | 32% |
| Sodium | 136mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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