Chicken Fajita Ensalada
Hearty, satisfying and delicious!
  • 7Tablespoons olive oilPlus some for cooking
  • 1/2Cups Freshly squeezed lime juice
  • 1Tablespoon Lime Zest
  • 2Tablespoons Cilantro ChppedExtra cilantro leaves to garnish
  • 2 cloves garlic diced
  • 1/8cup Honey
  • 1Teaspoon Red chili flakes
  • 1Teaspoon Cumin, ground
  • 1Teaspoon Salt
  • 4 Chicken breasts trimmed and cleaned
  • 2 Red orange or yellow bell peppers sliced
  • 1 Red onion, sliced
  • 8Cups Mixed greens washed and dried
  • 2 Avocados, sliced
  • 2Cups Cherry tomatoes halved
  1. Add all dressing ingredients to a jar with lid, cap and shake well until completely combined! Pour half of the dressing into a gallon zip lock bag to use as a marinade for the chicken. Set the other half aside to use as the dressing so that it doesn’t become contaminated by raw chicken Place cleaned chicken breast in the ziplock back and refrigerate for at least 1 hour before grilling. To grill chicken heat grilling pan (or skillet) over med-high heat. Depending on the type of pan/grill you may want to drizzle a little extra olive oil in the pan. Place the marinated chicken in the pan and cook for approximately 3 min per side until lightly browned and cooked through. Set aside to cool In the same pan sauté the onions and peppers in a light drizzle of olive oil. You can also drizzle a little marinade over them to make sure they get a little extra flavor as well! Chop chicken into chunks and assemble the ingredients in a bowl to enjoy your chicken fajita ensalada! If you are making a big batch to eat over the week I place my chopped chicken in one container, lettuce washed and thoroughly dried in a bag and sautéed pepper and onion mix in a third container. I leave the dressing in the jar so I can shake before use and then I add half an avocado and some cilantro when I go to assemble my salad.