Chicken Fajita Salad
with pico de gallo

Name: Chicken Fajita Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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, olive; 1 tsp Coriander, dried; 1 tsp Paprika; 1/2 tsp Cumin; 1/2 tsp Chili powder; 1/2 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, sliced; 2 hearts Lettuce, romaine, sliced; 1 Avocados, cubed; 1 Tbsp Oil, cooking; 2 tsp Lime juice; 6 Tomatoes, roma, chopped; 1 clove Shallots, chopped; 1 Jalapenos, chopped; 3 Tbsp Cilantro, chopped; 2 tsp Lime juice

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Chicken fajita salads are a great way to enjoy all the flavor of fajitas in a paleo-friendly bowl. Use a quick spice mix to infuse chicken, peppers and onions with flavor.
Smarts: Homemade pico de gallo adds a fresh element to these bowls, but feel free to use store-bought salsa or pico de gallo (from the produce section) to save time.

Dependency

Paella Soup

Ingredients

Metric

Servings:

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, olive - 3 Tbsp

Southwestern Spice Mix:

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

Chicken Fajita Salad:

Bell peppers, any color - 2 , sliced
Onions, medium - 1/2 , sliced
Chicken breasts, boneless and skinless - 1 lb , sliced
Lettuce, romaine - 2 hearts , sliced
Avocados - 1 , cubed
Oil, cooking - 1 Tbsp
Lime juice - 2 tsp

Pico de Gallo:

Tomatoes, roma - 6 , chopped
Shallots - 1 clove , chopped
Jalapenos - 1 , chopped
Cilantro - 3 Tbsp , chopped
Lime juice - 2 tsp

Prep

Make southwestern spice mix - Double if making Thursday’s meal. Combine coriander, paprika (portion for the spice mix), 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 the vinaigrette). Whisk while adding in olive oil. Season with salt and pepper. (Can be done up to 5 days ahead)
Bell peppers / Onions - Prep as directed. (Can be done up to 5 days ahead)
Tomatoes / Shallots / Jalapenos / Cilantro - Prep as directed and combine. (Can be done up to 2 days ahead)
Chicken - Slice, toss with spice mix and tenderize with a fork. (Can be done 1 day ahead)
Lettuce - Chop lettuce.
Chop avocados.

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Make

Heat a saute pan or a wok over high heat. Add 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 juice (portion for the chicken salad) over top.
Finish the pico de gallo by stirring together tomatoes, shallots, jalapenos, cilantro and lime juice (portion for the pico). Season with some salt.
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 Fajita Salad with pico de gallo