Chicken Fajita Salad

As the warmer summer months approach, I'm always looking for more entree salad recipes. This Chicken Fajita Salad does not disappoint.

I'm no stranger to the fajita. It's my standard go to when out for Tex-Mex. For a quick and lighter week-night fix, I thought I might skip the tortillas and serve all the typical fajita fixins over a salad.

While it may not be traditional to roast the veggies and chicken in the oven, it leaves your hands free to whip up a quick guacamole and pico. Funny enough, guac and pico combine about the same ingredients, so it's super easy to prepare in tandem. And both, in addition to a touch of sour cream, serve as a lovely "dressing" for this Fajita Salad.

Chicken Fajita Salad

Ingredients

For the fajitas

· 1 red onion, sliced thin

· 1 red pepper, seeded and sliced thin

· 1 poblano pepper, seeded and sliced thin

· 4 tbsp olive oil

· Chili lime seasoning

· Cumin

· Garlic powder

· 2 boneless skinless chicken breasts

For the guacamole

· 2 ripe Hass avocados

· ¼ tsp salt

· Juice of a lime

· 1/2 tomato, seeded and diced

· ½ jalapeno jalapeno, seeded and minced

· 1 tbsp red onion, minced

· 1 tbsp fresh cilantro, chopped

For the pico

· 1 tomato, diced

· ½ jalapeno, seeded and minced

· 2 tbsp red onion, minced

· 1 tbsp fresh cilantro, chopped

· Juice of a lime

For the salad

· 6 cups romaine lettuce, chopped

· ½ cup cheddar cheese, shredded

· 1 cup crushed tortilla chips

· 1/3 cup sour cream

· 1 lime, cut into wedges

Preheat oven to 425F.

For the fajitas… scatter the onion and peppers over a greased sheet pan. Drizzle with 2-3 tbsp olive oil. Season liberally with chili lime, cumin and garlic powder. Roast in the oven for 30-35 minutes until veggies are soft.

Pound the chicken until about ½ inch thick. Add the chicken to another greased sheet pan. Season both sides of the chicken liberally with chili lime, cumin, and garlic powder. Drizzle each piece of chicken with the remaining olive oil. Roast in the oven for 25-30 minutes until the chicken is cooked through. Allow the chicken to rest under tented foil for about 5 minutes. Slice or dice the chicken.

While the chicken and veggies cook, prepare the guacamole and pico.

For the guacamole… Halve the avocados and remove the pits. Score the avocados and scoop the flesh into a medium mixing bowl. Sprinkle over the salt. Mash the avocado using a fork or pastry cutter to desired texture. Add the lime juice and stir to combine. Add the tomato, jalapeno, red onion, and cilantro to the avocado. Gently fold to combine. Set aside.

For the pico… combine all ingredients in a small bowl. Set aside.

For the salad… combine romaine, cheese, tortilla chips, roasted veggies and chicken in a large mixing bowl. Pile the salad onto plates or bowls. Top each serving with a generous spoonful of guac, pico and sour cream. Serve with a lime wedge.

Serves 4

Notes

I prefer the Trader Joe’s Chili Lime seasoning blend for convenience. If you’re having trouble finding, substitute with a scant tablespoon of chili powder, ¼ tsp salt, and the zest of one lime.

Between and guac, pico, sour cream, and a squeeze of lime, I find the salad sufficiently dressed. But don’t let me stop you from reaching for another dressing. Some kind of citrusy vinaigrette or creamy chipotle dressing would pair nicely!

GF Friendly

Gluten Free Friendly!