Name: Chicken Fajita Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 TBSP Chili Powder; 1 TBSP Ground Cumin; 1 tsp Garlic Powder; 1 tsp White Sugar; 1 tsp Himalayan Sea Salt; 1/2` tsp Black Pepper, ground; 1/2 cup Lime EVOO LTO; 2 TBSP fresh cilantro, chopped (optional); 1 tsp lime zest; 1/4 cup fresh lime juice; 1/4 cup Mango coconut Balsamic LTO; 1 tsp salt; 4 TBSP Lime EVOO LTO; 6 boneless chicken breasts; 2 red bell peppers, quartered; 2 yellow bell peppers, quartered; 3 ears of corn halved (remove silks and husks); 3 avocados, halved and pitted; 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 cotija cheese, broken in large pieces

Chicken Fajita Salad

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Main Course, Salad

Servings 8

Ingredients

Seasonings:

1 TBSP Chili Powder
1 TBSP Ground Cumin
1 tsp Garlic Powder
1 tsp White Sugar
1 tsp Himalayan Sea Salt
1/2` tsp Black Pepper, ground

Dressing:

1/2 cup Lime EVOO LTO
2 TBSP fresh cilantro, chopped (optional)
1 tsp lime zest
1/4 cup fresh lime juice
1/4 cup Mango coconut Balsamic LTO
1 tsp salt

Salad (Grilling):

4 TBSP Lime EVOO LTO
6 boneless chicken breasts
2 red bell peppers, quartered
2 yellow bell peppers, quartered
3 ears of corn halved (remove silks and husks)
3 avocados, halved and pitted

Salad base:

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 cotija cheese, broken in large pieces

Instructions

Mix seasonings together
Heat grill to medium heat
Brush chicken with Lime EVOO and sprinkle with 1/2 of the seasonings. Grill chicken 5 minutes per side. Remove from grill and allow to rest and cool
In a large bowl, whisk 2 TBSP Lime EVOO and remaining seasonings. Add peppers and toss to coat. Place peppers on grill and grill 3 minutes per side. Remove to cool.
Brush corn with 2 TSBP Lime EVOO. Arrange corn on grill and grill, turning frequently until done, approximately 10 minutes. Remove to cool.
Slice chicken crosswise but keep the slices together. Slice the avocado crosswise, keep the slices together. Drizzle with Mango Coconut Balsamic over the top to prevent the slices from browning.
Whisk the dressing ingredients together
Assemble: Arrange the leaves on a large board or platter. Cluster the chicken slices, avocado slices and peppers among the leaves. Tuck the corn cobs in here and there and do the same with the sprigs of cilantro. Add the tomatoes, lime halves and chunks of cheese in the same way. Drizzle the salad with a bit of dressing to give it a hint of flavor and serve the rest on the side.