Kickin’ Chicken Fajita Salad
So there I was, standing listlessly in the kitchen, staring at a frozen, vacuum-sealed chicken breast and a head of lettuce , trying to figure out how to make them into dinner.
Lettuce wraps? Ain’t nothing but taco-impostors.
Chicken caesar salad? Uuuggghhh. Sounds like girl-food.
Then it hit me! Lime! A lime hit me in the face, I mean, and I saw clearly what I must do. Didn’t see who threw that lime, though. Bummer for you, dude. Guess you won’t get any of this chicken fajita salad.
Chicken Fajita Salad
A quick chicken fajita marinade that you can use for grilling chicken or doing it stove-top. You could use white or dark meat for this easy chicken recipe.
- Yield: 4-6 1x
- 12–16 ounces boneless, skinless chicken
- 1/4 cup lime juice
- 1/4 cup Worcestershire sauce
- 1 clove garlic
- 2 teaspoons oil
- 1/2 large onion, sliced
- 1/2 bell pepper, sliced
- 1/4 cup plain yogurt
- 1 tablespoon lemon juice
- 2 tablespoons orange juice
- 1/4–1/2 teaspoon minced chipotle peppers in adobo
- Pinch celery salt
- Lettuce, tomato, cucumber, radish, onion, avocado – any vegetables you like
- Cheese, sour cream, salsa if you like
- Tortilla chips
- Either butterfly or tenderize the chicken to make it no thicker than 1/2″. Marinate the chicken in the lime, Worcestershire, and garlic for 20 minutes to an hour.
- Heat one teaspoon of the oil in a heavy skillet over high heat.
- Saute the onion and bell pepper until browned and softened slightly. Remove them to a plate.
- Add the remaining teaspoon of oil to the pan and cook the chicken until done, shouldn’t take more than 8 minutes or so.
- Remove the chicken to a cutting board and slice it on a diagonal.
- Return the peppers and onion and chicken to the skillet and toss together.
- Combine all dressing ingredients well.
- Arrange salad on plates. Top with chicken and dressing.