Chicken Fajita Salad

Chicken Fajita Salad

Marinate chicken breasts (one per serving) in lime juice, minced garlic, salt, pepper, thyme, ground cumin, and crushed whole dry mexican oregano (i.e., oregano with buds).
I suggest marinating them for 8-48 hours.

Prepare pico de gallo: diced tomato (cored), finely diced jalapeno, minced garlic, minced onion (white), chopped cilantro, lime juice, salt.
Optionally add diced ripe (but not too ripe) avocado.

Prepare a creamy cilantro-lime sauce of: sour cream, heavy cream and/or milk, fresh cilantro leaves, fresh lime juice, minced garlic, balsamic vinegar, cumin powder, fresh ground pepper, and salt.
Purée this in a food processor or blender.

Pan fry strips of corn tortillas in olive oil until crisp.

Grill or pan fry the whole marinated chicken breasts in oil and marinade; blacken and sauté red pepper strips. Slice the chicken breasts (across the grain) and serve with the sautéd red pepper strips atop chopped Romaine lettuce. Top with cilantro-lime sauce, pico de gallo, crisp tortilla strips, and garnish with slices of lime, ripe avocado, and cilantro leaves.

I consulted these recipes for ingredient ideas:

“Creamy Cilantro-Lime Sauce”

“Chicken Fajita Salad”

6 responses

  1. Ooh! This chicken marinade sounds great. I think I’ll try this the next time instead of the way we normally do it. And I love the crunchy tortilla strips. I think this is going in next week’s dinners!

  2. Neither here nor there but my sister-in-law from Monterrey taught me to mix the crunchy corn tortilla strips into scrambled egg – a nice alternative to toast, and adds some welcome texture to plain old eggs!

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