Chicken: Grilled Chili Lime Chicken Fajita Salad
Shared with me by: Katie B (friend)
So, so good. Pretty presentation and great dressing!
You can cook the chicken on stove top and sauté, or grill it!
Ingredients
- 4 (6 if small) chicken thighs, skin removed (no bone)
- 1/2 yellow bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1/2 red onion, sliced
- 5-6 c. romaine lettuce leaves, washed and dried
- 2 avocados, sliced
- extra cilantro leaves for garnish
- cherry tomatoes (optional)
- 1/2 can black beans, drained and rinsed (I use a little more)
- 3/4 c. frozen corn, thawed and sautéed in a drop of oil until warmed (optional)
- sour cream, to serve (optional)
Marinade/Dressing
- 3 Tbls. olive oil
- 100 ml (just over 1/3 cup) freshly squeezed lime juice
- 2 Tbls. cilantro, chopped
- 2 cloves garlic, crushed
- 1 t. brown sugar
- 3/4 t. red pepper flakes (adjust to your preference of spice)
- 1/2 t. ground Cumin
- 1 t. salt
Instructions
Whisk marinade ingredients together to combine. Pour half the marinade, into a shallow dish to marinade the chicken for 2 hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken on each side until golden, crispy and cooked through. Or, grill it, which we prefer. Once chicken is cooked, set aside, cover with foil and allow to rest.
Wipe pan out with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking. Or sauté in fry pan, with a little oil, while chicken is grilling.
Slice chicken into strips.
Prepare salad with lettuce leaves, avocado slices, peppers, onion strips and chicken strips. Add corn, cherry tomatoes and or black beans, if desired.
Drizzle with remaining marinade/dressing and serve with extra cilantro leaves and sour cream.
Serves 4
NOTE: You can add a little frozen corn (sauted in a fry pan) and or black beans, drained and rinsed.