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”
http://www.myrecipes.com/recipe/creamy-cilantro-lime-sauce-10000000221985/
“Chicken Fajita Salad”
http://allrecipes.com/recipe/chicken-fajita-salad/
Kitchen Convivial 
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!
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!
Yes! On that note, you should give Migas a try. They are on my blog which is actually @
http://modernmaam.com/ now. (The Word Press address is old.)
Great idea. I’ll check it out… and now you’ve made me wanting to make chili rellanos the way I like: with crushed tortilla chips rather than battered and deep-fried. :)
e.g., http://cowgirlchef.com/2009/12/18/crunchy-cheesy-chiles-rellenos-with-roasted-tomato-salsa/
Oh yes. Nice idea. i think I would much prefer that to the egg. Thanks for the link!
Made this tonight and it was great! That creamy lime cilantro dressing was perfect for it. I also love the added fried torts as they add the perfect crunch.