Chicken and Pepper Fajita Salad
pico de gallo / paprika vinaigrette

Name: Chicken and Pepper Fajita Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp Coriander, dried; 1 tsp Paprika (any variety); 1/2 tsp Cumin, ground; 1/4 tsp Chili powder; 1/4 tsp Salt; 1/4 tsp Black pepper; 2 Bell peppers, any color, sliced; 1/2 Onions, medium, sliced; 1 lb Chicken breasts, boneless and skinless (sub thighs), sliced; 1 head Lettuce, any crisp variety like Romaine or Boston leaf, thinly sliced; 2 Avocados, chopped; 1 Tbsp Oil, cooking; 1/2 Limes, juice of; 6 Tomatoes, roma, chopped; 1/2 clove Shallots, chopped; 1 Jalapenos, chopped; 1/4 bunch Cilantro, fresh, chopped; 1/2 Limes, juice of; 1 clove Garlic, minced; 3 Tbsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 2 tsp Honey; 1/2 tsp Paprika (any variety); 3 Tbsp Oil, cooking

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

In this quick and flavorful dinner, classic fajita ingredients are combined in a filling paleo-friendly salad and topped with a tangy paprika vinaigrette.

Dependency

Sweet Potato and Broccoli Frittata

Ingredients

Metric

Servings:

Chicken and Pepper Fajita Salad:

Coriander, dried - 1 tsp
Paprika (any variety) - 1 tsp
Cumin, ground - 1/2 tsp
Chili powder - 1/4 tsp
Salt - 1/4 tsp
Black pepper - 1/4 tsp
Bell peppers, any color - 2 , sliced
Onions, medium - 1/2 , sliced
Chicken breasts, boneless and skinless (sub thighs) - 1 lb , sliced
Lettuce, any crisp variety like Romaine or Boston leaf - 1 head , thinly sliced
Avocados - 2 , chopped
Oil, cooking - 1 Tbsp
Limes - 1/2 , juice of

Pico de Gallo:

Tomatoes, roma - 6 , chopped
Shallots - 1/2 clove , chopped
Jalapenos - 1 , chopped
Cilantro, fresh - 1/4 bunch , chopped
Limes - 1/2 , juice of

Paprika Vinaigrette:

Garlic - 1 clove , minced
Vinegar, red or white wine - 3 Tbsp
Mustard, Dijon - 2 tsp
Honey - 2 tsp
Paprika (any variety) - 1/2 tsp
Oil, cooking - 3 Tbsp

Prep

Spice mix - Mix together coriander, paprika, cumin, chili powder, salt and black pepper. (Can be done up to 5 days ahead)
Bell peppers / Onions - Prep as directed. (Can be done up to 5 days ahead)
Chicken - Slice, toss with spice mix and tenderize with a fork. (Can be done up to 1 day ahead)
Lettuce / Tomatoes / Shallots / Jalapenos / Cilantro - Prep as directed. (Can be done 1 day ahead)
Paprika vinaigrette - Chop garlic. Combine with vinegar, mustard, honey and paprika. Whisk while adding in oil. Season with salt and pepper. (Can be done 1 day ahead)
Make pico de gallo - Combine tomatoes, shallots, jalapenos and cilantro together in a bowl. Squeeze in lime juice. Season with salt. (Can be done 1 day ahead)
Chop avocados.

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Make

Heat a saute pan or a wok over high heat. Add in cooking oil and then chicken to heated oil and saute until browned on the outside, 3 to 4 minutes. 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 and squeeze lime over top.
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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Chicken and Pepper Fajita Salad pico de gallo / paprika vinaigrette