Chicken Fajita Salad
A delicious Mexican salad made with grilled chicken thighs and taco veggies.
Servings 6 servings
Calories 384kcal
Ingredients
- 1 recipe cilantro lime dressing
- 1 tbsp olive oil for the chicken thighs
Chicken Thigh Marinade
- 400 g skinless boneless chicken thighs about 4 thighs
- 3 cloves garlic
- 1 sprig cilantro
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp paprika powder
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 tsp black pepper
Salad
- 1 large onion
- 1 red pepper
- 1 yellow pepper
- 2 tbsp olive oil
- 1.5 tbsp paleo taco seasoning
- ΒΌ cup water
- 12 cherry tomatoes
- 1 avocado
- 1 head romaine lettuce
Instructions
Marinated Chicken Thighs
- Mince the garlic and cilantro. Add all of the ingredients with the chicken inside a plastic ziploc bag and massage the spices into the chicken. Make sure it's coated properly and leave in the fridge to marinate for 30 minutes - 1 day.
- Heat the one tablespoon of olive oil in a hot skillet and add the chicken thighs. Cook 4-5 minutes on each side until cooked through.Transfer to a chopping board and slice.
Salad
- Slice the peppers and onion.
- In a large skillet, add the 2 tbsp of olive oil and add the sliced onions and peppers. Cook for 2-3 minutes until they start to soften. Add the taco spice with the water and cook until the water has completely evaporated. Turn off heat and set aside.
- Slice the tomatoes and avocado. Chop the romaine lettuce.
- In a large plate or bowl, add the lettuce, tomatoes and avocado. Top with the cooked peppers and onions. Add the sliced chicken thighs.
- Pour the cilantro lime dressing all over the salad and enjoy!