Chicken Fajita Salad
 
 
This easy chicken fajita salad features avocados, tomatoes, red onion, jalapeno, tender strips of chicken, and a spicy avocado dressing.
Author:
Recipe type: Salad
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Set aside and let rest for 5 minutes before slicing.
  4. Slice tomatoes, jalapeno, and red onion. Cut avocado into chunks.
  5. Spread romaine lettuce over platter. Distribute tomatoes, jalapeno, onion, avocado, and chicken evenly over lettuce.
  6. Serve with avocado vinaigrette or homemade salsa for dressing.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/chicken-fajita-salad/