Chicken Fajita Salad
with bell peppers / black beans / corn

Name: Chicken Fajita Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Tbsp Lime juice; 2 tsp Vinegar, red wine; 1 Tbsp Honey; 1 tsp Mustard, Dijon; 3 Tbsp Oil, cooking; 1/2 tsp Coriander, dried; 1/2 tsp Paprika; 1/2 tsp Cumin; 1/2 tsp Chili powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 lb Chicken breasts, boneless and skinless, thinly sliced (sub thighs); 2 Bell peppers, any color, sliced; 1 Onions, medium and red, sliced; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 cup Corn kernels, frozen; 1 Tbsp + 5 Tbsp Honey-Lime Vinaigrette (ingredients listed separately); 8 oz Lettuce, romaine, chopped; 1 Tomatoes (opt), chopped; 2 Tbsp Oil, cooking; for serving Sour cream (opt); for serving Tortilla chips (opt)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

For contrast in textures and temperatures, cook the chicken, peppers, and onions fajita style while serving a corn and black bean salsa at room temperature.
Smarts: Tex Mex salads like this one are great for customizing. Set out all of the toppings and let everyone build their own bowl at the table.

Ingredients

Metric

Servings:

Honey-Lime Vinaigrette:

Lime juice - 1 Tbsp
Vinegar, red wine - 2 tsp
Honey - 1 Tbsp
Mustard, Dijon - 1 tsp
Oil, cooking - 3 Tbsp

Tex Mex Chicken:

Coriander, dried - 1/2 tsp
Paprika - 1/2 tsp
Cumin - 1/2 tsp
Chili powder - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Chicken breasts, boneless and skinless - 1 lb , thinly sliced (sub thighs)

Chicken Fajita Salad:

Bell peppers, any color - 2 , sliced
Onions, medium and red - 1 , sliced
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Corn kernels, frozen - 1 cup
Honey-Lime Vinaigrette (ingredients listed separately) - 1 Tbsp + 5 Tbsp
Lettuce, romaine - 8 oz , chopped
Tomatoes (opt) - 1 , chopped
Oil, cooking - 2 Tbsp
Sour cream (opt) - for serving
Tortilla chips (opt) - for serving

Prep

Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together lime juice, vinegar, honey, and mustard. Add oil (portion for vinaigrette) while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Make spice mix - Combine dried coriander, paprika, cumin, chili powder, salt, and pepper. (Can be done up to 5 days ahead)
Prep chicken - Thinly slice chicken. Toss with spice mix and tenderize with a fork. (Can be done 1 day ahead)
Make black bean and corn salsa - Drain and rinse beans. Defrost corn in the microwave. Combine beans, corn, and first portion of vinaigrette. (Can be done 1 day ahead)
Lettuce / Tomatoes - Prep as directed.

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Make

Heat a skillet or wok with oil (portion for salad) over medium heat. Add peppers and onions and saute until nearly tender, 5 to 7 minutes. (Note: Add a splash of water if the peppers and onions start to burn.)
Move peppers and onions to one side of the pan and add chicken to pan. Sear chicken without stirring for 2 minutes. Toss everything together and continue cooking until chicken is cooked through, 4 to 5 minutes more.
Assemble salads with a bed of lettuce and tomatoes. Top with black bean and corn salsa, peppers, onions, and chicken.
Finish salads with second portion of vinaigrette, sour cream, and tortilla chips. You can crumble the tortilla chips over top or use them to scoop up the salad as you eat. Enjoy!

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