CHICKEN FAJITA SALAD
MARINADE:
1/2 Cup fresh Cilantro……………………….1/4 cup lime juice
2 tsp. Kosher salt……………………………....2 tsp. crushed or minced garlic
1 tsp. cumin powder………………………..…1 tsp. Chili Powder
1/4 Cup extra-virgin Olive Oil
SALAD:
About 1 lb. boneless, skinless chicken breasts (cut into strips)
1 medium white or yellow onion, peeled & sliced
1 Bell Pepper (any color), seeds removed, cut into strips
1 bag of mixed Spring or baby salad greens, washed and dry
1 Avocado, sliced………………………..…….2-3 Roma tomatoes, cut into 1/4s
DRESSING: 1 jar of Salsa (any type you like)
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MARINADE:
Put all ingredients for the marinade into your blender or food processor and puree until mostly smooth and well combined. * Pour 1/2 of the marinade into a bowl or Ziploc bag and add chicken to the marinade. * Pour the other half of the marinade into another bag or bowl and add the sliced onion and peppers to it. Let these marinate for at least 30 minutes, or as long as overnight **
Heat a large skillet to high; then add the chicken and a little of the marinade to the pan. Cook for about 2-3 minutes or until the chicken is almost cooked. Add the vegetables (but not the marinade in that bag). Toss well with the chicken and cook another 2 or 3 minutes, until the chicken is fully cooked, but the veggies are still crisp. Put them in the center of the salad green to serve.
SALAD:
Put the salad greens in a big salad bowl, with the sliced avocado and tomatoes around the outside of the bowl. Put the hot chicken and veggies in the center. Serve the salsa on the side to use as a dressing as needed.
Serves about 3-4