Time 1h35m Yield 4 Number Of Ingredients 9 Steps:
Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture. Add sliced peppers and onions to the oil-garlic mixture. Toss to combine. Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool. If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more. Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.
Time 30m Yield 6 servings. Number Of Ingredients 13 Steps:
In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade., In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender. , Drain chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.
Yield 2 servings Number Of Ingredients 16 Steps:
Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly. Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips. In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed. In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing. Enjoy!
Time 30m Yield 4 servings. Number Of Ingredients 15 Steps:
In a bowl, combine 4 tablespoons oil, lime juice, parsley, garlic, cumin and oregano. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. In a large skillet, saute onions in remaining oil for 2 minutes. Add chicken; stir-fry for 2-3 minutes or until chicken just begins to brown. Add the red pepper, chilies and reserved marinade; stir-fry for 2 minutes. Stir in pecans., Place lettuce on individual plates; top with chicken mixture, tomatoes and avocado. Serve with tortillas if desired.
Time 50m Yield 6 servings Number Of Ingredients 25 Steps:
For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl. For the salad: Heat a grill or grill pan over medium-high heat and brush with olive oil. Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool. While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool. Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool. Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning. For the cilantro lime dressing: Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified. For the assembly: Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.
Time 35m Yield 4 serving(s) Number Of Ingredients 26 Steps:
Place a large skillet coated with cooking spray over medium-high heat until hot. Add chicken and sprinkle chicken with fajita seasoning and saute 8 minutes or until chicken is done (no longer pink inside) and browned on the outside Sprinkle with 1 tablespoon fresh lime juice. Salt and fresh ground pepper to taste. Garnish with chopped fresh cilantro set aside. In a mixing bowl, combine lettuce, peppers, cheddar cheese, tomato and beans and toss with chicken. Drizzle with cilantro lime dressing Plate and garnish with black olives and sliced avocado. Serve with warm tortillas or tortilla chips and your favorite salsa or Pico de Gallo. To Make Fajita Seasoning: Combine all seasonings well. To Make Creamy Cilantro Lime Dressing: Combine all ingredients, and stir well with a whisk. Cover dressing and refrigerate.
More about “chicken fajita salad recipes”
Time 6m Yield 2 serving(s) Number Of Ingredients 5 Steps:
In a skillet sprayed with cooking spray, put chicken and seasoning, stir for 5 minutes. On a plate, layer salad greens, cheese, and chicken. That’s it!
