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Chicken Fajita Salad cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be offered at numerous established activities possibly. I am certain you will see lots of people who just like the Chicken Fajita Salad dishes you make.
Alright, don’t linger, let’s course of action this chicken fajita salad menu with 15 elements which are surely easy to obtain, and we have to process them at the very least through 5 measures. You should shell out a while on this, so the resulting food could be perfect.
Composition for Chicken Fajita Salad:
- Get 3 tbsp - olive oil
- Prepare 100 ml of freshly squeezed lime juice
- Prepare 2 tbsp chopped cilantro
- Make ready 2 cloves of garlic, crushed
- Get 1 tsp - brown sugar
- Prepare 1/2 tsp of cumin
- Get 1 tsp salt
- Give pinch of chili flakes
- You need 4 for chicken thighs skinless boneless
- Get 1/2 of yellow pepper
- Make ready 1/2 red pepper
- Need 1/2 onion
- Require 5 cups of romaine lettuce
- Give 2 for avocados
- Get of sour cream for garnish
Chicken Fajita Salad instructions:
- Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two 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 fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
- 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.
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