CHICKEN FAJITA SALAD WITH CILANTRO LIME DRESSING
This tasty Chicken Fajita Salad is an easy chicken salad recipe you can make at home without waiting for a table at the restaurant.
Provided by gailanng
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Place a large skillet coated with cooking spray over medium-high heat until hot.
- Add chicken and sprinkle chicken with fajita seasoning and saute 8 minutes or until chicken is done (no longer pink inside) and browned on the outside
- Sprinkle with 1 tablespoon fresh lime juice. Salt and fresh ground pepper to taste. Garnish with chopped fresh cilantro set aside.
- In a mixing bowl, combine lettuce, peppers, cheddar cheese, tomato and beans and toss with chicken. Drizzle with cilantro lime dressing
- Plate and garnish with black olives and sliced avocado. Serve with warm tortillas or tortilla chips and your favorite salsa or Pico de Gallo.
- To Make Fajita Seasoning: Combine all seasonings well.
- To Make Creamy Cilantro Lime Dressing: Combine all ingredients, and stir well with a whisk. Cover dressing and refrigerate.
Nutrition Facts : Calories 376.5, Fat 22, SaturatedFat 8.2, Cholesterol 102.4, Sodium 906, Carbohydrate 15.9, Fiber 7.4, Sugar 6, Protein 31.4
CHICKEN FAJITA SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl.
- For the salad: Heat a grill or grill pan over medium-high heat and brush with olive oil.
- Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool.
- While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool.
- Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool.
- Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning.
- For the cilantro lime dressing: Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified.
- For the assembly: Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.
FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE
Two of the all-time greats-steak fajitas and steak salad-come together in an explosion of flavor. Top round steak (often labeled as London broil) is an inexpensive cut that holds up to a powerful marinade and high-intensity cooking while easily feeding a crowd. The cilantro-lime vinaigrette also pulls no punches, beautifully dressing the salad and perfectly coating charred peppers and onions. A little pepper jack cheese, some fresh avocado and a healthy sprinkle of tortilla strips make this salad one big party on a plate!
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
- Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
- For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
- For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
- Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
- Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.
CHILI-LIME CHICKEN FAJITAS
I like to use my cast-iron skillet for this lime chicken fajitas recipe because it gives the dark sear that flavors the fajitas. If you don't have cast iron, a different pan will work just fine. We go pretty simple with our fajita toppings: lime wedges, cheese and a little sour cream, but you can add anything that you wish. -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a bowl or shallow dish, combine 2 tablespoons oil, 2 tablespoons lime juice, zest, chili powder, 1/2 teaspoon garlic powder, onion powder, cumin, cayenne pepper and pepper. Add chicken and turn to coat. Refrigerate at least 2 hours. , Season chicken with salt. In a 12-in. cast-iron or other heavy skillet, heat 1 tablespoon remaining oil over medium-high heat. Add chicken in batches; cook and stir until no longer pink, 6-8 minutes; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add peppers, onions, remaining lime juice and remaining garlic powder; cook and stir until tender, 4-5 minutes. Return chicken to pan; heat through. Serve with tortillas and lime wedges. If desired, top with sour cream and cilantro.
Nutrition Facts : Calories 309 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 236mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 26g protein.
CHICKEN FAJITA SALAD WRAPS
Try a complete and tasty dinner all bundled up in a wrap. Chipotle chiles and a twist of citrus are the flavor secrets.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, corn and tomato. Add dressing; toss to coat.
- To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Serve immediately with salsa and sour cream.
Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Wrap, Sodium 1360 mg, Sugar 4 g, TransFat 1 g
FAJITA SALAD WITH CREAMY CILANTRO-LIME SAUCE
Make and share this Fajita Salad With Creamy Cilantro-lime Sauce recipe from Food.com.
Provided by AZRT8871
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Combine all ingredients for Cilantro-Lime sauce, and stir well with a whisk. Cover sauce, and chill.
- Combine first 6 ingredients olive oil to black pepper in a medium bowl. Add chicken; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; sauté 8 minutes or until chicken is done. Set aside.
- Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.
Nutrition Facts : Calories 531.3, Fat 19.4, SaturatedFat 3.8, Cholesterol 89.4, Sodium 838.8, Carbohydrate 48.5, Fiber 13.3, Sugar 9, Protein 41.9
CILANTRO-LIME CHICKEN FAJITAS WITH GRILLED ONIONS
Categories Chicken Herb Onion Pepper Poultry Kid-Friendly Quick & Easy Backyard BBQ Lime Bell Pepper Summer Grill/Barbecue Tortillas Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
- Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
- Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
- Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.
CHICKEN FAJITA SALAD RECIPE BY TASTY
Here's what you need: canola oil, boneless, skinless chicken breast, red bell pepper, yellow bell pepper, onion, salt, chili powder, cumin, garlic powder, olive oil, lime juice, brown sugar, chili flakes, salt, romaine lettuce, avocado
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
- Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
- In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
- In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 39 grams, Fat 49 grams, Fiber 12 grams, Protein 29 grams, Sugar 16 grams
DELICIOUS CILANTRO CHICKEN SALAD
This delicious and tasty chicken salad is seasoned with fresh chopped cilantro, lime juice, and poultry seasoning.
Provided by matchin
Categories Salad
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
- Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
- Cover and refrigerate for about 1 hour. Serve chilled.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 3.2 g, Cholesterol 53.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 98.1 mg, Sugar 1.2 g
CHICKEN FAJITA AND CILANTRO-LIME CAULIFLOWER RICE BOWLS
Inspired by a famous restaurant that has added "Lifestyle" bowls and salads to the menu, this recipe will appeal to folks who are grain-free, dairy-free, and sugar-free. This lively combination of fajita-style chicken, bell peppers, onions, and cilantro-lime cauliflower rice only needs a fork--no tortilla needed! Use a purchased marinade, if you prefer.
Provided by Bibi
Categories World Cuisine Recipes Latin American Mexican Main Dishes Fajita Recipes Chicken
Time 1h20m
Yield 4
Number Of Ingredients 22
Steps:
- Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
- Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
- Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
- Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
- Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
- Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.
Nutrition Facts : Calories 269 calories, Carbohydrate 18.2 g, Cholesterol 13.9 mg, Fat 20.5 g, Fiber 6.2 g, Protein 6.7 g, SaturatedFat 4.5 g, Sodium 138.1 mg, Sugar 5.5 g
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