Adapted from Chicken Fajita Sizzling Salad
at Iowa Girl Eats.
ingredients needed -
for the fajita chicken
juice of 1/2 lime
1 1/2 tablespoons oil
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 jalapeño, seeded and minced
2 tablespoons chopped cilantro
1 pound boneless chicken tenders, sliced into strips
1 tablespoon oil
1 green bell pepper, sliced
1/2 onion, sliced
for the cilantro lime dressing
juice of 1 lime
1/2 cup cilantro
4 tablespoons oil
2 tablespoon vinegar
1 garlic clove
salt and pepper to taste
for the salad
2 roma tomatoes, diced
1 avocado, diced
2 ounces cheddar cheese, cubed
4 tablespoons sour cream
Combine first 8 ingredients in a bowl.
Add chicken and marinate on counter for 30 minutes.
Meanwhile prepare the dressing.
Combine all dressing ingredients and pulse in a blender.
Divide lettuce, tomatoes, avocado and cheese onto four plates.
Heat one tablespoon of oil in a pan over high heat.
Brown chicken over high heat.
Reduce heat to low, cover chicken, and continue to cook until chicken is done.
Remove chicken from pan, increase heat to high,
add peppers and onions and brown over high heat.
Reduce heat to low and continue to cook peppers and onions until softened.
Top salads with cooked chicken, peppers, onions, a dollop of sour cream, and dressing.