Fajita Salad

My roommate and I decided to have a “Productive Group” night last Thursday. This consisted of our friends Ali and Alex joining us for a workout then making dinner together as a group. Earlier in the week I found a Pinterest post 18 of the Best Salad Recipes and sent the link to Alex instructing her to pick two to three recipes. A few days later Alex responded with five choices. After scrolling through the options she gave me I chose one that seemed the easiest. The picture for the Grilled Chili Lime Chicken Fajita Salad was so beautiful that I was anxious to try and recreate it.

Cafe Delites Fajita Salad

Ingredients:

Marinade:
  • 3 T. Olive Oil
  • 1/3 C. Fresh Lime Juice
  • 1 T. Fresh Cilantro-Chopped
  • 2 Garlic Cloves-minced.
  • 1 t. Brown Sugar
  • ¾ t. Crushed Red Pepper Flakes
  • ½ t. Ground Cumin
  • 1 t. Cajun Seasoning
  • 1 t. Smoked Paprika
  • 1 t. Kosher Salt
Salad:
  • 4 Boneless Skinless Chicken Breasts
  • 1 Yellow Bell Pepper-deseeded and sliced
  • 1 Red Bell Pepper-deseeded and sliced
  • ½ Red Onion-sliced
  • 1 Package Mixed Salad (choose your favorite)
  • 2 Avocados-sliced (its best to use ones that are just short of being ripe, this makes them easier to slice)
  • 1 Chibata Loaf (for serving)-cut in diagonal slices
  • 3 T. Olive Oil (for toasting your Chibata Loaf)
  • Queso Fresco-for serving

Dressing:

  • 1/2 C. Olive Oil
  • 1/3 C. Fresh Lime Juice
  • 1 T. Fresh Cilantro-Chopped
  • 2 Garlic Cloves-minced.
  • 1 t. Brown Sugar
  • ¾ t. Crushed Red Pepper Flakes
  • ½ t. Ground Cumin
  • 1 t. Cajun Seasoning
  • 1 t. Smoked Paprika
  • 1 t. Kosher Salt
  • 1/4 C. Red Wine Vinegar

 

Build your own Fajita Salad

 

Directions:

  1. Whisk marinade ingredients together to combine.
  2. Pour the marinade into a shallow dish to marinade the chicken fillets for two hours.
  3. Slice your avocados and sprinkle with lemon juice.
  4. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat.
  5. Pour the entire contents of your marinade dish into your skillet, juice, chicken and all.
  6. Cook chicken fillets on each side until golden and cooked through.
  7. Heat up a George Forman type grill, I use my Cuisinart Griddler Junior, one of my favorite kitchen tools.
  8. Spray your grill with Pam and heap on a big scoop of your sliced peppers and onions.
  9. Press your grill firmly closed in order to get good grill lines on your veggies.
  10. Remove your chicken and your veggies to a plate to cool and drain.
  11. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.

When all was said and done I was so pleased with how our salad turned out. I always like to serve my salads disassembled so everyone can make the salads just the way they like them. We decided that our salads were almost as pretty as the picture I had seen online, I think my pictures would’ve been better had I had the right lighting. We were all so proud of our productive evening that we have decided to try the other salads on the list so stay tuned for more of Hunkiedorie’s version of the 18 Best Salads.

 

Chicken Fajita Salad

 

Recipe inspired by: https://cafedelites.com

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