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–+ servings

Grilled Chicken Fajita Salad

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Servings: 4
Course: Dinner
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 4 chicken breasts boneless, skinless
Marinade / Dressing
  • 1/4 cup olive oil
  • 1/3 cup lime juice
  • 2 cloves garlic minced
  • 2 tsp brown sugar packed
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
Fajita Veggies
  • 1 tsp olive oil
  • 1 yellow bell pepper seeded and sliced
  • 1 red bell pepper seeded and sliced
  • 1 small onion Sliced in strips
Salad
  • 5 cups romaine lettuce cleaned and chopped
  • 2 tbsp chopped cilantro
  • 2 avocados sliced

Method
 

  1. Whisk the marinade/dressing ingredients together until well combined.
  2. Cut the chicken breasts into two thin fillets each and put into a large ziploc bag, bowl or suitable container with a lid.
  3. Pour half of the mixture in with the chicken, turning to coat. Seal the bag (or the container) and marinate for 2 hours in the refrigerator.
  4. Set the remaining half of the dressing in the refrigerator until you are ready to assemble the salad.
  5. Heat one teaspoon of olive oil in a large skillet over medium-high heat. Add peppers and onions and cook, stirring often, until onions are translucent and peppers have softened, about seven minutes. Remove from heat and set aside.
  6. On an outdoor grill cook chicken breasts until internal temperature reaches 165 degrees.
  7. Finely chop the cilantro and toss with romaine lettuce in a large bowl.
  8. Chop chicken into bite sized pieces and cut avocados into slices.
  9. Add avocado, peppers and onions to the lettuce mixture. Pour reserved dressing over the contents of the bowl and toss to combine.
  10. Divide into bowls and top with the grilled chicken. Serve immediately. Enjoy!

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