Chicken and Pepper Fajita Salad
with pico de gallo / paprika vinaigrette

Name: Chicken and Pepper Fajita Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Bell peppers, any color, sliced; 1 Onions, medium, sliced; 1 lb Chicken breasts, boneless and skinless, thinly sliced (sub boneless, skinless chicken thighs); 1 head Lettuce, any crisp variety like Romaine or Boston leaf, chopped or shredded; 1 Avocados, chopped; 1 Tbsp Oil, cooking; 1/2 Limes, juice of; 1/2 cup Pico de Gallo (use store-bought or make your own); 1 tsp Coriander, ground; 1 tsp Paprika; 1/2 tsp Cumin; 1/4 tsp Chili powder; 1/4 tsp Salt; 1/4 tsp Black pepper; 1 clove Garlic, chopped; 3 Tbsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 2 tsp Honey; 1/2 tsp Paprika; 3 Tbsp Oil, cooking

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

With this meal, we're trying to make an even better homemade version of the well-known fast casual restaurant's. (You know the one!). Assemble the bowl in the kitchen or set everything out and build your bowl at the table.
Smarts: This time we recommend buying store-bought pico de gallo to save time, but the 2016 version includes a recipe for fresh salsa.

Ingredients

Metric

Servings:

Chicken and Pepper Fajita Salad:

Bell peppers, any color - 2 , sliced
Onions, medium - 1 , sliced
Chicken breasts, boneless and skinless - 1 lb , thinly sliced (sub boneless, skinless chicken thighs)
Lettuce, any crisp variety like Romaine or Boston leaf - 1 head , chopped or shredded
Avocados - 1 , chopped
Oil, cooking - 1 Tbsp
Limes - 1/2 , juice of
Pico de Gallo - 1/2 cup (use store-bought or make your own)

Tex Mex Spice Blend:

Coriander, ground - 1 tsp
Paprika - 1 tsp
Cumin - 1/2 tsp
Chili powder - 1/4 tsp
Salt - 1/4 tsp
Black pepper - 1/4 tsp

Paprika Vinaigrette:

Garlic - 1 clove , chopped
Vinegar, red or white wine - 3 Tbsp
Mustard, Dijon - 2 tsp
Honey - 2 tsp
Paprika - 1/2 tsp
Oil, cooking - 3 Tbsp

Prep

Make spice blend - Mix together ground coriander, paprika (portion for spice blend), cumin, chili powder, salt, and black pepper. (Can be done up to 5 days ahead)
Make vinaigrette - Chop garlic. Combine with vinegar, mustard, honey, and paprika (portion for vinaigrette). Add oil (portion for vinaigrette) while whisking. Season with salt and pepper. (Can be done up to 1 day ahead)
Bell peppers / Onions - Prep as directed. (Can be done up to 5 days ahead)
Chicken - Slice chicken and toss with spice blend. Tenderize with a fork. (Can be done up to 1 day ahead)
Lettuce - Chop or shred lettuce.
Avocados - Chop avocados.

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Make

Heat a saute pan or a wok with cooking oil (portion for fajita salad) over high heat. Add chicken to heated oil and saute until browned on the outside but not cooked through, 3 to 4 minutes.
To chicken add bell peppers and onions and saute until chicken is cooked through and peppers are tender, ~3 minutes more. Season with some salt and pepper. Stir in lime juice.
Assemble salads by topping shredded lettuce with chicken and peppers, avocados, and pico de gallo. Top with paprika vinaigrette and enjoy!

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