This summer I’m trying to eat more salads and made this delicious chicken fajita salad a couple days ago. It was so good and easy to make I wanted to share it with you.
Soak the thin cut chicken breasts in the fajita marinade for at least a couple of hours up to twelve hours. Then cook them in a large skillet with just a tablespoon of oil. Another option would be to grill the chicken. Let it rest for 5 minutes before slicing. Cut a large avocado into chunks and slice 2 small Roma tomatoes, one jalapeno, and half of a red onion. Serve this with the chicken over a bed of romaine lettuce and dressed with spicy avocado dressing or homemade salsa.
In less than half an hour dinner is served with this wonderful chicken fajita salad.
- 10 ounce bag romaine lettuce
- 2 small Roma tomatoes
- 1 large avocado
- ½ small red onion
- 1 jalapeno
- 2 chicken breasts sliced in half thickness wise for 4 thin slices
- Fajita marinade:
- ¼ cup olive oil
- ¼ cup tamari sauce
- 3 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced garlic
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground mustard
- ⅛ teaspoon cumin
- Dressing:
- Spicy avocado vinaigrette or homemade salsa
- Dump ingredients for marinade in gallon ziplock bag, add sliced chicken breasts and seal the bag. Put bag in refrigerator and let meat marinade for 2-12 hours.
- Heat 1 tablespoon olive oil in large skillet over medium-high heat. Cook chicken for about 3 minutes on each side or until done but still juicy.
- Set aside and let rest for 5 minutes before slicing.
- Slice tomatoes, jalapeno, and red onion. Cut avocado into chunks.
- Spread romaine lettuce over platter. Distribute tomatoes, jalapeno, onion, avocado, and chicken evenly over lettuce.
- Serve with avocado vinaigrette or homemade salsa for dressing.