Mexican Chicken Fajita Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN FAJITA SALAD



Chicken Fajita Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 25

1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil, plus more for brushing the grill
6 boneless, skinless chicken breasts
2 red bell peppers, quartered
2 yellow bell peppers, quartered
3 ears corn, silks and husks removed, halved crosswise
3 avocados, halved and pitted
1/2 lime, for squeezing
1/2 cup olive oil
2 tablespoons fresh cilantro, chopped
1 teaspoon lime zest plus 1/4 cup lime juice
1 teaspoon kosher salt
1/2 teaspoon chili flakes
1 head romaine lettuce, leaves separated
1 head butter lettuce, leaves separated
1 bunch fresh cilantro sprigs, whole
1 pint grape tomatoes, halved lengthwise
4 limes, halved crosswise
1 wheel cotija cheese, broken into large chunks

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.

CHICKEN FAJITA SALAD RECIPE BY TASTY



Chicken Fajita Salad Recipe by Tasty image

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

2 tablespoons canola oil
1 boneless, skinless chicken breast
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion, medium, thinly sliced
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
3 tablespoons olive oil
3 tablespoons lime juice
1 teaspoon brown sugar
1 teaspoon chili flakes
1 teaspoon salt
1 head romaine lettuce, chopped
1 avocado, sliced

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

CHICKEN FAJITA SALAD WITH CUMIN-LIME DRESSING



Chicken Fajita Salad with Cumin-Lime Dressing image

For a sheet pan version of the chicken fajitas - see this recipe here: Sheet Pan Chicken FajitasThe dressing for this salad can be made well in advance. We'll often make it a day or two before if we know we'll be serving this salad.

Provided by Diane

Categories     Main Course     Salad

Time 50m

Number Of Ingredients 24

1/4 cup grape seed oil (or canola oil)
Zest of 1 lime
2 tablespoons fresh lime juice
2 cloves garlic (, minced)
1 teaspoon dried oregano
1 teaspoon kosher salt (, or to taste)
1 teaspoon fresh grated ginger ( (or 1/2 teaspoon ground ginger))
1/2 teaspoon ground cumin
1 pound boneless skinless chicken breast ( or chicken thighs , sliced into thin strips)
1/4 cup vegetable oil ( or grape seed oil(for marinade))
3 cloves garlic (, minced)
1/2 teaspoon Kosher salt ( or sea salt, or to taste)
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon sugar
1 Tablespoon lime juice ( or lemon juice)
1 Tablespoon vegetable oil ( or grape seed oil (for cooking))
1 onion (, sliced)
1 large bell pepper (, sliced thin)
1 jalapeno pepper (, seeded and minced (optional))
1-2 heads lettuce (washed and torn or cut into bite sized pieces)
1 cup salsa

Steps:

  • (This can be done well in advance) In bowl, combine all dressing ingredients: Oil, lime zest, lime juice, garlic, dried oregano, salt and pepper, ginger and ground cumin. Whisk together well, then set aside.
  • Make marinade for chicken: In large bowl, combine 1/4 cup (60ml) vegetable oil, garlic, salt, Worcestershire sauce, chili powder, cumin, paprika, sugar and lime/lemon juice.
  • Add chicken to the marinade, then cover and chill for about 20 minutes.
  • Cook the chicken: Heat a large skillet on high heat and add 1 Tablespoon of oil. Then add onions cook onions until almost soft. Then add bell peppers. Sear the peppers and onion until slightly charred. Add the minced jalapenos (optional).
  • Remove pepper and onion mixture to bowl. Put aside.
  • In same pan, add the marinated chicken. DO NOT add the excess marinade juices because it will make the chicken less charred and crispy. But if you want a more wet fajita mixture, you can add the excess marinade.
  • Cook chicken until done, then add pepper/onion mixture back into the skillet with the chicken. Cook for 1 more minute or until onions are hot and the mixture is combined well.
  • Allow the chicken fajitas to cool.
  • When serving, toss fresh lettuce with cumin lime dressing. Add salad to plate and top off with chicken fajitas and fresh tomato salsa.

Nutrition Facts : Calories 315 kcal, Carbohydrate 11 g, Protein 18 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 48 mg, Sodium 1108 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHICKEN FAJITA SALAD



Chicken Fajita Salad image

This recipe came from Texas, which is famous for its Mexican food. I love to cook, even though it's just for me and my husband now. I invite our grown kids over a lot, and they just love this chicken fajita salad. I'm happy to share it! -Lois Proudfit, Eugene, Oregon

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

4 tablespoons canola oil, divided
1/2 cup lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 pound boneless skinless chicken breasts, cut into thin strips
1 medium onion, cut into thin wedges
1 medium sweet red pepper, cut into thin strips
2 cans (4 ounces each) chopped green chiles
1 cup unblanched almonds, toasted
3 cups shredded lettuce
3 medium tomatoes, cut into wedges
1 medium ripe avocado, peeled and sliced

Steps:

  • In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade., In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender. , Drain chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.

Nutrition Facts : Calories 372 calories, Fat 26g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 203mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein.

CHICKEN FAJITA SALAD



Chicken Fajita Salad image

Chicken Fajita Salad is a refreshing dinner salad for two with juicy chicken, onion, and bell pepper served with avocado, tomato, and ranch.

Provided by Carla Cardello

Categories     Salads

Time 50m

Number Of Ingredients 12

4 small boneless skinless chicken thighs, left whole or 1 large boneless skinless chicken breast, cut into strips
1 tablespoon fajita seasoning (get recipe here)
Salt, to taste (preferably kosher)
1 tablespoon vegetable oil
Half of a small yellow or white onion, sliced (roughly 1 cup sliced)
1 sweet bell pepper, sliced (red, orange, yellow, or a combination)
4 cups chopped lettuce (red leaf and romaine work well)
1 avocado, sliced
1/2 cup halved grape tomatoes
2 tablespoons fresh chopped cilantro
1 tablespoon fresh lime juice
Ranch dressing, for serving

Steps:

  • Rub together the chicken and fajita seasoning until coated. If your seasoning doesn't have a lot of salt, you may want to sprinkle a little bit of salt onto your chicken.
  • In a large 12 inch skillet, heat oil. Once hot, add the chicken in a single layer (if using thighs, make sure they are laid out flat). Cook until brown, about 3-4 minutes.
  • Flip then cook until brown and middle is no longer pink and reaches internal temperature of 165F, about another 3-4 minutes. Transfer to a plate or bowl and keep warm.
  • In the same skillet, add the onion, bell pepper, and a big pinch of salt, scraping up any brown bits left behind. Cook until softened and starts to brown, about 8-10 minutes.There should be enough oil and seasoning leftover from the chicken, but if not add more.
  • Add any juices accumulated from the chicken to the vegetables then slice chicken thigh against the grain (cut perpendicular to the lines you see in the meat).
  • In a large serving bowl, add the lettuce, avocado, tomatoes, cilantro, cooked vegetables, sliced chicken, and lime juice. Serve with desired amount of ranch dressing.

MARINATED CHICKEN FAJITA SALAD



Marinated Chicken Fajita Salad image

Living in the Southwest, I've learned to create all sorts of Mexican dishes. This nicely spiced salad is one of my favorites. It's a winner with my luncheon guests. They appreciate the change of pace from typical cold chicken salad.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 tablespoons vegetable oil, divided
1/2 cup lime juice
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 cup sliced green onions
1 medium sweet red pepper, julienned
1 can (4 ounces) chopped green chilies, drained
1 cup chopped pecans, toasted
Shredded lettuce
2 medium tomatoes, cut into wedges
1 medium ripe avocado, peeled and sliced
Tortillas, warmed, optional

Steps:

  • In a bowl, combine 4 tablespoons oil, lime juice, parsley, garlic, cumin and oregano. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. In a large skillet, saute onions in remaining oil for 2 minutes. Add chicken; stir-fry for 2-3 minutes or until chicken just begins to brown. Add the red pepper, chilies and reserved marinade; stir-fry for 2 minutes. Stir in pecans., Place lettuce on individual plates; top with chicken mixture, tomatoes and avocado. Serve with tortillas if desired.

Nutrition Facts :

GRILLED CHICKEN FAJITA SALAD



Grilled Chicken Fajita Salad image

A low-carb, no-sweat, sizzling hot grilled fajita salad. Garnish with lime wedges and finely chopped cilantro, if desired.

Provided by Baking Nana

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 1h35m

Yield 4

Number Of Ingredients 9

1 pound skinless, boneless chicken breasts, cut into strips
1 (12 ounce) bottle liquid fajita marinade
2 tablespoons vegetable oil
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 heads romaine lettuce
2 red bell peppers, cut into 1/4-inch strips
½ onion, cut into 1/4-inch strips

Steps:

  • Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture.
  • Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.
  • Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool.
  • If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more.
  • Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 19.6 g, Cholesterol 64.6 mg, Fat 10.2 g, Fiber 5.3 g, Protein 26.6 g, SaturatedFat 1.9 g, Sodium 1738.4 mg, Sugar 13.1 g

EASIEST CHICKEN FAJITA SALAD



Easiest Chicken Fajita Salad image

My husband is a total meat & potatoes guy - but as I've been dieting and getting healthier, I've been trying to get him to enjoy salads with me. This is the one he will eat - because it's so simple! It takes no time to make AT ALL. Enjoy!

Provided by megs_

Categories     Chicken

Time 6m

Yield 2 serving(s)

Number Of Ingredients 5

1/2 lb chicken strips, fully cooked
1/2 tablespoon Mrs. Dash seasoning mix, southwest
5 ounces salad greens
1/3 cup cheddar cheese
salad dressing (optional)

Steps:

  • In a skillet sprayed with cooking spray, put chicken and seasoning, stir for 5 minutes.
  • On a plate, layer salad greens, cheese, and chicken. That's it!

CHICKEN FAJITA SALAD



Chicken Fajita Salad image

Chili powder and lime juice put the fajita in this quick and easy chicken salad for four. Don't count on any leftovers!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 4 servings, about 2 cups each

Number Of Ingredients 8

1/4 cup lime juice
1 tsp. chili powder
4 small boneless skinless chicken breasts (1 lb.)
1 each red and green pepper, quartered
8 cups tightly packed torn lettuce
1/4 cup chopped red onions
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup KRAFT Lite Ranch Dressing

Steps:

  • Mix lime juice and chili powder until blended; pour over chicken in shallow dish. Turn chicken to evenly coat both sides of each breast with lime juice mixture. Refrigerate 20 min. to marinate.
  • Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165ºF).
  • Transfer chicken and peppers to cutting board; cut into strips. Place chicken and peppers in large bowl. Add lettuce and onions; mix lightly. Top with cheese and dressing.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g

More about "mexican chicken fajita salad recipes"

CHICKEN FAJITAS (EASY & FLAVORFUL) | DOWNSHIFTOLOGY
2020-02-20 Season the chicken. Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it in. Cook the chicken. Heat a large skillet over medium heat and lightly coat it with a drizzle of olive oil or avocado oil. Sear the chicken breasts for about 7-8 minutes on each side.
From downshiftology.com


MEXICAN CHICKEN SALAD (CHIPOTLE COPYCAT) - EASY CHICKEN RECIPES
2020-09-16 This sweet, savory and smoky dressing goes perfectly with the fajita veggies and Mexican chicken. Versatile. Anoint this salad with all your favorite toppings – sour cream, guac, salsa – have fun and mix things up, this salad love it all! How to make this Mexican Chicken Salad. Marinate the chicken – In a ziplock bag, combine all the ...
From easychickenrecipes.com


CHICKEN FAJITA RECIPES | ALLRECIPES
Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers. Top with your favorite garnishes. We use sour cream, pico de gallo, and guacamole.
From allrecipes.com


TEX MEX CHICKEN SALAD - BEST LOW CARB, KETO, PALEO & HEALTHY LUNCH
2018-04-02 Instructions. In a resealable small jar, combine all the ingredients for the seasonings. Seal and shake well. Reserve 1 1/2 teaspoons for the bell peppers. In a large resealable bag, combine 2 tablespoons of olive oil, lime juice and 5 teaspoons of the fajita seasonings. Add the chicken to the bag and seal.
From lifemadesweeter.com


GRILLED CHICKEN FAJITA SALAD [VIDEO] - SWEET AND SAVORY MEALS
2020-03-02 How to make Chicken Fajita Salad. Marinate: Prepare the marinade by putting all the ingredients together in one bowl. Mix everything then, soak the meat in it for two hours. Grill: Heat the oil on the grill pan or skillet. Then, cook the meat in batches. Make sure to cook each piece on all sides. Then, set aside.
From sweetandsavorymeals.com


AUTHENTIC MEXICAN CHICKEN FAJITAS {FAJITAS DE POLLO}
2022-05-03 Heat one tablespoon of olive oil over medium-high heat in a large non-stick heavy skillet or cast iron skillet. Add half of the chicken strips to the hot skillet and sear until just cooked, about 3-5 minutes. Remove from the pan and set aside. Repeat with remaining chicken. Set chicken aside in a bowl or on a plate.
From hauteandhealthyliving.com


CHICKEN FAJITA SALAD RECIPE | MYRECIPES
Preheat oven to 425°. Advertisement. Step 2. Combine 1/4 teaspoon salt, chili powder, and cumin in a small bowl. Place tortilla strips on a cookie sheet coated with cooking spray; sprinkle with half the cumin mixture. Bake at 425° for 15 minutes or until tortillas are crisp and lightly browned; cool on a wire rack.
From myrecipes.com


BEST FAJITA CHICKEN SALAD RECIPE - DELISH
2016-05-23 Directions. In a small bowl, whisk together lime juice, oil, honey, cumin, and red pepper flakes. Season with salt and pepper. In a large nonstick skillet over …
From delish.com


MEXICAN CHICKEN SKEWERS - MEXICO IN MY KITCHEN
2022-05-09 4 thick center-cut Bacon slices, cut into 4 pieces each. 1. In a medium-size bowl, mix the Mexican oregano, cumin, salt, pepper, onion powder, and garlic powder. You can consider this the “spice mix” (or “rub”) for the chicken meat. 2. Add the lime juice and Mazola® Corn Oil to the spice mix, and stir to mix well.
From mexicoinmykitchen.com


CHICKEN FAJITA PASTA SALAD - SIMPLY STACIE
Instructions. Heat 1 tbsp of olive oil in a pan on the stove over medium-high heat. Add in the chicken and cook for 3 minutes. Sprinkle 1 tsp of taco seasoning over chicken and continue cooking an additional 2 to 3 minutes. Add in the peppers and 1 tsp of taco seasoning and stir to combine with the chicken.
From simplystacie.net


GRILLED CHILI LIME CHICKEN FAJITA SALAD (+ VIDEO) - CAFE DELITES
Refrigerate the reserved untouched marinade to use as a dressing. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.)
From cafedelites.com


THE BEST EASY CHICKEN FAJITAS - FOODIECRUSH.COM
Mix the fajita seasoning in a small bowl with the cornstarch. Add 1/4 cup of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it's too pasty. Set aside. Slice the chicken breast into 1/4" thick slices and place in a shallow bowl or zippered freezer bag if making ahead for meal prep.
From foodiecrush.com


CHICKEN FAJITA SALAD - EASIEST RECIPE EVER! | RANDA NUTRITION
2021-09-16 Chicken Fajita Mix. In a large skillet, heat the avocado oil over medium heat. Once it's hot, add the chicken and cook until done (about 3-4 minutes per side). Set the chicken aside on a plate. If the pan is dry, add a little more oil. Then add the onion and bell peppers.
From randaderkson.com


CHICKEN FAJITA PASTA SALAD - PLAIN CHICKEN
2018-04-27 Whisk together lime juice, cumin, chili powder and cilantro. Slowly drizzle in olive oil and whisk until combined. In a large bowl, combine black beans, corn, salsa, tomatoes, cooked pasta, chicken, and cheese. Pour lime dressing over pasta mixture and toss to combine. Right before serving, gently mix in crushed Doritos.
From plainchicken.com


CHICKEN FAJITA SALAD - MEXICAN RECIPES
Place chicken on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 7 to 8 minutes or until done, turning after 4 minutes.
From fooddiez.com


CHICKEN FAJITA MARINADE - DINNER AT THE ZOO
2020-02-05 Place the olive oil, lime juice, water, sugar, kosher salt, cumin, garlic, smoked paprika, onion powder, chili powder and pepper in a bowl. Stir to combine. Add 1 pound of sliced chicken, 1 1/2 cups sliced bell peppers and 1/2 cup sliced onions to the bowl and toss to coat. Marinate the chicken for at least 30 minutes or up to 8 hours.
From dinneratthezoo.com


CHICKEN FAJITA SALAD WITH SALSA VERDE DRESSING - COPYKAT RECIPES
2021-05-25 Bake the chicken at 425 degrees for 10 minutes or until done (internal temperature of 165 degrees). Wash romaine and pat dry. Chop romaine into bite-sized pieces. Place chopped romaine in a large bowl. Place chopped tomatoes, sliced onions, and sliced peppers, on top of the romaine. Place corn kernels on the salad.
From copykat.com


EASY CHICKEN FAJITA SALAD - RECIPES FROM A PANTRY
2021-11-09 Preheat Air Fryer to 350F / 180C. Mix the sliced chicken, onion slices, bell peppers, olive oil and fajita seasoning in a large bowl until everything is evenly coated. Add the mix into the air fryer basket and air fryer for 14-18 minutes, tossing a few times during cooking. Mix all the ingredients for the Chicken Fajitas in a bowl and make sure ...
From recipesfromapantry.com


CHICKEN FAJITA SALAD {EASY MEAL PREP!} - SPEND WITH PENNIES
2019-11-09 Instructions. Place chicken breasts on a plate and season both sides with 2 teaspoons fajita seasoning. Over medium heat, heat 2 tablespoons olive oil. Add seasoned chicken breast and cook 18-20 minutes or until chicken reaches 165°F. Then remove and …
From spendwithpennies.com


CHICKEN FAJITAS RECIPE - MEXICAN FOOD JOURNAL
2021-06-10 Cook the Fajitas. Heat a heavy bottom pan to medium-hot then add the seasoned chicken. Cook for about 2 minutes. Turn the chicken and cook for another 2 minutes. Add the onions. Stir the onion into the chicken and cook for 3 …
From mexicanfoodjournal.com


CHICKEN FAJITA SALAD | LEXI'S CLEAN KITCHEN
2020-10-25 Taste and adjust seasoning. Pour half of the dressing into a small container, and set aside for serving with the salad dressing. Add chicken to the large bowl of dressing and set aside to marinate, for at least 15 minutes or up to overnight. Heat a grill pan or large skillet over medium-high heat. Once hot, add chicken.
From lexiscleankitchen.com


CHICKEN FAJITA SALAD RECIPE LOW CARB & HEALTHY - EAT BETTER …
Make marinade for chicken: In large bowl, combine 1/4 cup (60ml) vegetable oil, garlic, lime or lemon juice, Worcestershire sauce, chili powder, cumin, paprika, sugar and salt. Add chicken to the marinade, stirring the chicken to complete coat with the marinade, then cover and chill for about 20 minutes.
From eatbetterrecipes.com


CHICKEN FAJITA SALAD WITH CREAMY SALSA DRESSING (+VIDEO!)
Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips. Cook bell peppers. While the chicken is resting, heat 1 tablespoon oil in the leftover juices in the skillet and heat over medium high heat. Add the onions and sauté 1 minute.
From carlsbadcravings.com


CHICKEN FAJITA SALAD BOWL – BEAT THE BUDGET
Leave untouched for 5 minutes. After five minutes, the chicken should have taken on some colour/browning. Reduce the heat to medium and stir the peppers into the pan, continue to cook until the chicken has cooked through, for about 8-10 more minutes. Season with salt and pepper. Set your chicken/peppers aside to cool.
From beatthebudget.com


EASY CHICKEN FAJITAS RECIPE WITH AUTHENTIC MEXICAN FLAVOR
2022-03-16 In a medium bowl, combine the chili powder, paprika, cumin, garlic, salt, and sugar; mixing well. Set aside 1 tablespoon of the seasoning mix. Add the chicken breast strips to the remaining seasoning mix in the bowl. Toss the chicken strips to coat with the seasoning. Meanwhile, core and seed the bell peppers.
From mavencookery.com


GRILLED CHICKEN FAJITA SALAD - RECIPE RUNNER
How to Make Grilled Chicken Fajita Salad. Start by combining the spices, cilantro, hot sauce, lime juice and olive oil. Put the chicken breasts in a resealable bag along with most of the marinade and massage the marinade into the chicken. Refrigerate for at least an hour. In a separate bag combine the quartered onion, large slices of peppers ...
From reciperunner.com


SKINNY CHICKEN FAJITA SALAD - THE STAY AT HOME CHEF
The dressing for this salad is low fat and low sugar. I give you the option of doubling the sugar in the recipe which is good for people who are new to this kind of eating. You can also use sugar substitutes in place of the brown sugar. Honey and stevia are great options. Watch the video to see just how easy it is to make this recipe.
From thestayathomechef.com


CHICKEN FAJITA SALAD - BAKING MISCHIEF
2020-02-03 Sprinkle chicken thighs with taco/fajita seasoning until lightly coated on all sides. On the stove, heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add chicken thighs and cook for 3 to 5 minutes per side, until the internal temperature reaches 165°F. If at any time the outside of the chicken begins to cook too ...
From bakingmischief.com


CHICKEN FAJITA SALAD BOWLS - THE PIONEER WOMAN
2018-05-03 Preheat oven to 425ºF. Mix seasoning ingredients and set aside. Season both sides of chicken breasts with salt to taste, then rub both sides with the fajita seasoning. Place on a baking sheet and bake in preheated oven for about 22–25 minutes, or until chicken reaches 165ºF in the thickest part. Allow to cool for a few minutes before slicing.
From thepioneerwoman.com


CHICKEN FAJITA SALAD RECIPE | MYRECIPES
Step 1. Place chicken in a shallow dish. Combine lime juice and next 4 ingredients; pour over chicken, turning to coat. Cover and marinate in refrigerator 45 minutes. Advertisement. Step 2. Place chicken on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 7 to 8 minutes or ...
From myrecipes.com


CHICKEN FAJITA SALAD (PALEO - LOW CARB) - EVERY LAST BITE
2016-11-17 Place the sliced peppers, red onion, chicken and 2 thinly sliced jalapenos on a baking tray and toss with the sauce. Bake for 25 minutes or until the chicken is cooked through and the veggies are tender. Wash the lettuce and place in a bowl along with the cherry tomatoes and sliced avocado. Cut the chicken into bite sized pieces.
From everylastbite.com


HEALTHY CHICKEN FAJITA SALAD RECIPE | WELLNESS MAMA
2020-01-04 Instructions. Prepare chicken ahead of time and let it cool. I find it easiest to make with another meal and refrigerate so it is ready to go. Divide the salad greens between two plates and top with chicken breast, avocado, salsa and any …
From wellnessmama.com


GRILLED CHICKEN FAJITA SALAD RECIPE - 30 MINUTES MEALS
2020-08-08 Grill: Preheat the grill or grill pan and oil the grates. Grill the meat until no longer pink. Then, set aside, cover with a foil, then allow to rest for later. Grill the bell pepper and onions, too, just to soften them enough. Assemble: Arrange the greens then top with the rest of the ingredients and sliced chicken.
From 30minutesmeals.com


25 SIDES FOR FAJITAS - THE BEST SIDE DISHES FOR FAJITAS
2022-02-06 16. Pico De Gallo Recipe. Served as a side dish, pico de gallo is light and healthy. It is delicious with any type of fajitas and the red onions add a lot of flavor. Pico De Gallo Recipe. Try making this easy Pico de Gallo Recipe for the perfect addition to …
From eatingonadime.com


CHICKEN FAJITA SALAD: DELICIOUS SALAD INSPIRED BY CHICKEN FAJITAS
2019-01-08 In a nonstick skillet over medium heat, heat half of the olive oil until shimmering (about 2 minutes). Add seasoned chicken breast to oil and sauté until chicken is opaque (no pink); transfer chicken to a plate and set aside to cool. To the skillet, add the other half of the olive oil; heat until shimmering.
From amandascookin.com


CHICKEN FAJITA RECIPES ALLRECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHICKEN FAJITAS RECIPE – THE AUTHENTIC MEXICAN VERSION
2010-10-16 Chop the small white onion into small pieces and put in a bowl. Chop the tomato up into small pieces and put into the bowl with the onion. Take the remaining 3/4 of a chile serrano and dice it into tiny little pieces, and then add to the bowl. Chop the cilantro up into fine pieces and add to the bowl.
From authenticmexicanrecipes.net


CHICKEN FAJITAS - DELICIOUS MEETS HEALTHY
2022-04-27 Season the chicken. Cut the chicken breasts in half horizontally and then in strips. Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it in. Cook the chicken. Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for about 5 minutes on each side.
From deliciousmeetshealthy.com


CHICKEN FAJITA SALAD - FITR 365 - HEALTHY SALAD RECIPE
2022-05-11 Cuisine Mexican. Servings 4. Calories 321 kcal. Ingredients . ¼ cup orange juice; ¼ cup lime juice; ¼ cup olive oil; 2 garlic cloves, minced; 1 tsp fine sea salt; 1/2 tsp chili powder; 1/2 tsp ground cumin; ½ tsp paprika; 1/2 tsp dried oregano; ¼ tsp ground black pepper; Pinch cayenne pepper; 1 lb. boneless skinless chicken breasts or thighs, pounded to an even …
From fitr365.com


Related Search