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Chicken and Pepper Fajita Salad
pico de gallo / paprika vinaigrette

Active: 30 min Total: 30 min
Members said this fajita salad was, "Better than Chipotle!" so we're bringing it back. A flavorful mix of chicken and peppers tied together with our paprika vinaigrette will make you fall in love with this meal!
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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
Chicken and Pepper Fajita Salad:
  • Coriander, dried - 1 tsp
  • Paprika (any variety) - 1 tsp
  • Cumin - 1/2 tsp
  • Chili powder - 1/4 tsp
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Bell peppers, any color - 2 , sliced
  • Onions - 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

Prep

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

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Make

  1. 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.
  2. 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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