Chicken Fajita Salad

Kay's Little Kitchen

This salad makes a perfect summer dish. Fantastic flavors come together on a bed of salad to make your taste buds dance. This is a family favorite!

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine American

Servings

Cut your chicken into strips and place in a marinating bag or container. Combine your marinade ingredients and mix well (I use my blender). Pour the marinade over the chicken, making sure all the chicken touches the marinade. Place in fridge for at least 30 minutes (overnight is better).
2 pounds chicken breast, cut into strips, 1/4 cup olive oil, 2 limes, juiced, 2 cloves garlic, minced, 1 tsp salt, 1 tsp cumin, 1/2 tsp chili powder, 1 jalapeño, seeded and diced, 4 Tbsp cilantro, chopped, 1/2 tsp chipotle powder (optional)

Blend vinaigrette ingredients in salad mixer or blender. Place in container in the fridge.
1/2 cup light oil, 3 limes, juiced, 1/2 cup cilantro, chopped, 2 Tbsp red wine vineagar, 3 cloves garlic, minced, 1 tsp cumin, salt & pepper

Heat oil in a cast iron skillet on medium high heat. Remove chicken strips from marinade and place in skillet. Sauté chicken strips till fully cooked apx. 10 minutes. Remove chicken from pan and set aside.
2 Tbsp light oil
Into the hot skillet with chicken juices add bell pepper. Cook for 5 minutes. Add the sliced onion and cook for another 5 minutes. Add the sliced zucchini and cook till all veggies are cooked to desired consistency. Add back in chicken to rewarm.
1 large onion, thinly sliced, 1 red bell pepper, sliced thin, 2 zucchini, sliced thin

Onto a plate layer salad, the chicken fajita mixture, tomatoes, avocado and drizzle with vinaigrette. Enjoy!
12 cups spring salad mix, 2 tomatoes, cut in wedges, 1 avocado, diced

You can omit the chipotle powder if you don't care for heat, add extra if you love heat.

Keyword chicken, fajita, salad

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