Chicken Fajita Salad

Name: Chicken Fajita Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 237 milliliters unblanched almonds, toasted; 1 medium ripe avocado, peeled and sliced; 4 Tbsps canola oil, divided; 2 garlic cloves, minced; 227 grams cans each) chopped green chilies; 1 teaspoon ground cumin; 6 servings Shredded lettuce; 118 milliliters lime juice; 1 medium onion, cut into thin wedges; 1 teaspoon dried oregano; 1 medium sweet red pepper, cut into thin strips; 454 grams boneless skinless chicken breasts, cut into thin strips; 3 mediums tomatoes, cut into wedges

The recipe Chicken Fajita Salad could satisfy your Mexican craving in about 30 minutes. This gluten free, dairy free, and whole 30 recipe serves 6. This main course has 415 calories, 24g of protein, and 28g of fat per serving. A mixture of oregano, avocado, chilies, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano.

Ingredients you will need

Lime Juice

Oregano

Garlic

Cumin

Cooking Oil

Equipment you will use

Bowl

Pour half in a large resealable plastic bag; add chicken. Seal bag and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Ziploc Bags

In a large skillet, heat remaining oil on medium-high.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Saute onion for 2-3 minutes or until crisp-tender.

Ingredients you will need

Onion

Drain and discard marinade.

Ingredients you will need

Marinade

Add chicken to skillet; stir-fry until meat is no longer pink.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Add the red pepper, chilies and reserved marinade; cook 2 minutes or until heated through. Stir in almonds.

Ingredients you will need

Red Pepper

Marinade

Almonds

Chili Pepper

Serve immediately over shredded lettuce; top with tomatoes and avocado.

Ingredients you will need

Tomato

Avocado

Lettuce

Equipment

Bowl

Ziploc Bags

Frying Pan

Ingredients

Servings:

237milliliters

unblanched almonds, toasted 1medium

ripe avocado, peeled and sliced 4Tbsps

canola oil, divided 2

garlic cloves, minced 227grams

cans each) chopped green chilies 1teaspoon

ground cumin 6servings

Shredded lettuce 118milliliters

lime juice 1medium

onion, cut into thin wedges 1teaspoon

dried oregano 1medium

sweet red pepper, cut into thin strips 454grams

boneless skinless chicken breasts, cut into thin strips 3mediums

tomatoes, cut into wedges

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.