Chicken Fajita Salad Recipe – Simple Recipe Ever

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Chicken Fajita Salad Recipe – Simple Recipe Ever :- Indulging in Chicken Fajitas in a manner that is advantageous to your health, without the inclusion of the starchy carbohydrates that are contained in the tortilla! The traditional toppings can be combined with the grilled flavour of fajitas to produce a salad bowl that is brimming with flavour. This can be accomplished by mixing the regular toppings.

 

Chicken Fajita Salad Recipe – Simple Recipe Ever

Chicken Fajita Salad Recipe - Simple Recipe Ever
Chicken Fajita Salad Recipe – Simple Recipe Ever

 

INGREDIENTS

  • 2 boneless skinless chicken breasts
  • 3 teaspoons fajita seasoning divided
  • 3 tablespoons olive oil divided
  • 1 green bell pepper cored and thinly sliced
  • 1 red bell pepper cored and thinly sliced
  • 1 small yellow onion peeled and thinly sliced
  • 2 heads romaine hearts chopped
  • 1 avocado peeled, seeded and diced
  • ½ cup Monterey jack cheese

Cilantro lime vinaigrette:

  • 1 lime juiced and zested
  • 1 clove garlic grated
  • 2 tablespoons olive oil
  • 1 tablespoon cilantro minced
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons canola oil
  • 1 teaspoon dijon mustard 

 

See More :- Caramelized Onion Tart With Puff Pastry Recipe- Simple Recipe Ever

INSTRUCTIONS

  • The chicken breasts should be placed on a dish, and then two tablespoons of fajita seasoning should be applied to each side of the chicken breasts. A comprehensive preparation of the chicken breasts will be possible as a result of this.
  • To achieve the consistency of two teaspoons, olive oil should be heated over medium heat until it achieves the desired temperature. It is recommended that the chicken breasts be cooked for around 18 to 20 minutes in order to guarantee that they reach an internal temperature of 165 degrees Fahrenheit. After it has finished cooking, take it out of the oven and place it on a tray to rest for a while.

 

  • Add the remaining olive oil, green and red bell peppers, yellow onion, and fajita seasoning to the same skillet. Continue cooking until the peppers are tender. Proceed in this manner until everything is spread uniformly. You should continue to cook the peppers until they become tender and the onion reaches the required consistency. Pay close attention to the cooking process if you want the dinner to be delicate without falling apart.
  • Before adding the romaine lettuce, each of the four salad bowls should contain the equal amount of romaine lettuce that has been cut into pieces.

 

  • Slicing the chicken and adding a quarter of the pepper and onion mixture to each salad, along with a quarter of the breast that has been cut, is the best way to include these ingredients. Additionally, add one-fourth of the avocado to the mixture that you have.
  • For the purpose of garnishing, a vinaigrette that is made with cilantro and lime should be used, and it should be blended.

 

  • For a vinaigrette, cilantro and lime are combined and mixed together:
  • Put all of the ingredients into a small bowl and whisk them together to incorporate them. After you have added all of the components, you should mix them collectively.

 

NUTRITION 

Calories: 464 |
Carbohydrates: 17g |
Protein: 18g |
Fat: 38g |
Saturated Fat: 7g |
Cholesterol: 49mg |
Sodium: 460mg |
Potassium: 636mg |
Fiber: 5g |
Sugar: 8g |
Vitamin A: 1284IU |
Vitamin C: 75mg |
Calcium: 129mg |
Iron: 1mg 
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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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