Chile Lime Salmon Fajita Salad With Cilantro Lime Vinaigrette Recipes

CHILE LIME SALMON FAJITA SALAD WITH CILANTRO LIME VINAIGRETTE

Chile Lime Salmon Fajita Salad With Cilantro Lime Vinaigrette image

Make and share this Chile Lime Salmon Fajita Salad With Cilantro Lime Vinaigrette recipe from Food.com.

Provided by gailanng

Categories Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1 lb salmon, skin on
3 tablespoons olive oil, divided
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 teaspoon brown sugar
2 limes, zest of
1 pinch salt and pepper
1 red pepper, sliced
8 cups butter lettuce, chopped or 8 cups spring greens, mix chopped
1 small mango, peeled chopped
1 small jalapeno, seeded chopped
1/3 cup cooked black beans, rinsed drained if using canned
1 -2 avocado, sliced
3/4 cup sharp cheddar cheese, shredded
2 ounces queso fresco or 2 ounces cajita cheese, crumbled
fresh cilantro, for topping
crushed tortilla chips
1/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons cilantro, chopped (or more to your liking)
1/2 teaspoon chili powder
1 -2 tablespoon honey, depending on your taste (I used 2)
salt and pepper, to taste

Steps:

To make the dressing, combine the olive oil, lime juice, cilantro, chili powder, honey and salt and pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside.
In a large salad bowl add the lettuce, mango, jalapeno and black beans. Drizzle with the juice of half a lime (only do this if eating right away). Toss well and set aside.
In a small bowl combine the chili powder, smoked paprika, cumin, brown sugar, lime zest and a good pinch of salt and pepper.
Place the salmon on a plate and rub with 1 tablespoon olive oil. Sprinkle the spice mixture over the salmon and gently rub it into the salmon.
Heat a medium size skillet over medium-high heat. Add a tablespoon of olive oil and once hot, add the red pepper slices and a pinch of salt and pepper. Stir fry the peppers for 4-5 minutes. Remove the peppers from the pan. Reduce the heat to medium and add another tablespoon of olive oil and add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Cut the salmon into 4-6 pieces or chop into bites.
To assemble the salads, add the red peppers to the salad bowl and toss. Divide the salad among plates or bowls. Sprinkle each plate with a little of cheddar and a little of cajita. Top each bowl with a piece of salmon. Add a few slice of avocado and drizzle with the dressing. Garnish with crushed tortilla chips and more cilantro.

Nutrition Facts : Calories 632, Fat 44, SaturatedFat 9.9, Cholesterol 74.4, Sodium 246.7, Carbohydrate 30.2, Fiber 8.3, Sugar 17.9, Protein 33.5

CHICKEN FAJITA SALAD WITH CILANTRO LIME DRESSING

Chicken Fajita Salad With Cilantro Lime Dressing image

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

Ingredients

fajita seasoning for chicken (recipe below)
1 lb boneless skinless chicken breast, cut into thin strips
vegetable cooking spray
1 tablespoon fresh lime juice
salt & fresh ground pepper
2 tablespoons chopped fresh cilantro
6 -8 cups shredded romaine lettuce
1/2 cup thin sliced green bell pepper
1/2 cup thin sliced red bell pepper
1 small red onion, sliced into rings
1/2 cup shredded monterrey jack cheddar cheese or 1/2 cup Mexican blend cheese
1 (15 ounce) can pinto beans (optional) or 1 (15 ounce) can black beans, rinsed and drained (optional)
1 roma tomato, diced
4 -8 black olives
1 avocado, sliced
salad dressing (Creamy Cilantro Lime Dressing recipe below)
1 tablespoon chili powder (I love Ancho or chipotle)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons Mexican oregano
1 teaspoon salt
2 tablespoons chopped cilantro
1/2 cup sour cream
1 1/2 tablespoons lime juice
1 teaspoon granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon chili powder

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

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To make the dressing, combine the olive oil, lime juice, cilantro, chili powder, honey and salt and pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside.
In a large salad bowl add the lettuce, mango, jalapeno and black beans. Drizzle with the juice of half a lime (only do this if eating right away). Toss well and set aside.
In a small bowl combine the chili powder, smoked paprika, cumin, brown sugar, lime zest and a good pinch of salt and pepper.
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