Sizzling Fajita Salads
Ah, yes! Another highly customizable meal for a variety of palates. My husband looooves chicken fajitas, so I knew this would be a hit (and much appreciated since we are trying to reign in the food fun over here). Feel free to use steak in place of chicken, or refried beans or black beans (if using beans and no meat I'd suggest maybe using the chicken marinade to marinate the veggies for a bit; or just use some extra dressing). The combo of cold crunchy salad and hot chicken/veggies is really wonderful here. You won't be disappointed.
Sizzling Fajita Salads
-adapted from iowagirleats.com
- 2 lbs chicken breasts, cut into strips
- 1 onion, thinly sliced
- 2 zucchini, cut into sticks
- 2 Tablespoon canola or vegetable oil, divided
- chopped romaine lettuce (I used 2 pkg, which is 6 romaine hearts. I got 4 dinner sized salads out of it)
- 2 tomatoes, cut into wedges--or just cut some cherry tomatoes in half as I did
- sliced avocado (about 1/2 avocado per salad)
- For the marinade: Mix together and toss with chicken for 30 min-1 hr before cooking.
- juice of 1 lime
- 3 Tablespoons olive oil
- 2 garlic cloves, crushed
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 jalapeno, seeded and minced
- 1/4 cup chopped cilantro
- For the Cilantro-Lime Vinaigrette: Buzz this all together in the food processor or blender
- juice of 1 lime
- 1/2 cup cilantro
- 1/4 cup canola or vegetable oil
- 2 Tablespoons red wine vinegar
- 2 garlic cloves
- salt & pepper
Heat 1 T oil in a large skillet; Remove garlic cloves from marinade, then add chicken in a single layer and saute until cooked and well browned. Remove to a plate. Heat remaining tablespoon oil in the same pan and then add the veggies. Saute, seasoning well with salt and pepper, for 3-5 minutes, or until tender but still crisp. Build salads by placing a bed of romaine on each plate. Top with fresh tomatoes, avocado, some sizzling veggies, and chicken. Drizzle liberally with dressing. Dive in and enjoy!