Chili Lime Fajita Salad (Print Version)
# Ingredients:
→ Dressing/Marinade
01 -
1 teaspoon salt
02 -
1/2 teaspoon ground cumin
03 -
3/4 teaspoon red chili flakes
04 -
1 teaspoon brown sugar
05 -
2 cloves garlic, minced
06 -
2 tablespoons fresh cilantro, chopped
07 -
100 ml lime juice, freshly squeezed
08 -
3 tablespoons olive oil
→ Salad
09 -
Fresh cilantro for topping
10 -
2 avocados, cut into slices
11 -
5 cups crisp Romaine, washed and dried
12 -
1/2 red bell pepper, sliced into strips
13 -
1/2 yellow bell pepper, sliced into strips
14 -
1/2 onion, cut into thin slices
15 -
4 boneless chicken thighs, skinless
16 -
Sour cream to serve (optional)
# Instructions:
01 -
In a bowl, toss together all marinade items. Split the mixture, saving half in the fridge for dressing later. Use the rest to marinate the chicken in a shallow dish.
02 -
Coat chicken evenly in the marinade, making sure it's well-covered. Chill for at least two hours if you've got the time.
03 -
Warm a pan over medium-high heat with a bit of oil. Cook the chicken until it's crispy, golden, and fully done. Let it rest before you slice it up.
04 -
Grab a paper towel to clean the pan, add a splash of oil, and cook the onion and peppers until they're soft to your liking.
05 -
Cut the rested chicken into strips. In a big salad dish, lay out the lettuce, add avocado slices, the cooked veggies, and chicken. Pour on the extra dressing, sprinkle with cilantro, and serve with sour cream if you'd like.
# Notes:
01 -
Letting the chicken rest before you cut it keeps it juicy and tender!