Grilled Chili Lime Chicken Fajita Salad
This is NOT a wimpy salad. Even the biggest eaters in your family will be satisfied.
Dovetailing Tip: Doubling the marinade ingredients, add an additional 4 chicken thigh filets and cook. Set 4 aside and when cooled, shred or chop. The extra will be used for Meal 4, Chicken Quesadillas.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 tablespoons | olive oil |
| 1/3 cup | freshly squeezed lime juice |
| 2 tablespoons | fresh chopped cilantro |
| 2 cloves | garlic, crushed |
| 1 teaspoon | brown sugar |
| 3/4 teaspoon | red chili pepper flakes, (adjust to your preference of spice) |
| 1/2 teaspoon | ground cumin |
| 1 teaspoon | salt |
| 4 | chicken thighs fillets, skin removed (no bone) |
| 1/2 | yellow bell pepper, deseeded and sliced |
| 1/2 | red bell pepper, deseeded and sliced |
| 1/2 | onion, sliced |
| 5 cups | Romaine lettuce leaves, washed and dried |
| 2 | avocados, sliced |
| extra cilantro leaves to garnish | |
| sour cream (optional) to serve | |
Directions:
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 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.
Source: cafedelites.com
