Chicken Fajita Salad with Cilantro Vinaigrette

  • Chicken
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 1.5 pounds chicken brest, sliced into strips
  • 1 tablespoon olive oil
  • Onions
  • 1 tablespoon olive oil
  • 1 large yellow or white onion, sliced
  • 1 jalapeno, sliced (remove seeds for a mild spice)
  • optional :
  • salt
  • Bell peppers
  • 1 tablespoon olive oil
  • 4 bell peppers (any color you), cut into strips
  • salt
  • Cilantro Vinaigrette
  • 3 cups cilantro leaves + skinny stems, roughly chopped
  • 1 garlic clove
  • Juice of 1 lime
  • 1 tablespoon white wine vinegar
  • 2 to 3 tablespoons agave nectar
  • ⅓ cup olive oil
  • 2 to 3 tablespoons filtered water
  • ½ teaspoon salt and pepper, each
  • Salad
  • 2 to 3 heads of romaine hearts, chopped
  • ½ can black beans, drained and risned
  • 2 to 3 ears of corn, kernals cut off (or sub canned corn that's drained)
  • 1 to 2 avocadoes, sliced
  • optional: cotija cheese, crumbled)

  1. Prepare chicken: mix the seasonings together. Toss the chicken strips in the seasoning mixture until well coated.
  2. Cook chicken: Heat a large cast iron skillet or a nonstick pan over medium heat - heat olive oil. Add chicken and cook on one side 3 to 4 minutes, flip and cook the chicken on the other side 1 to 2 minutes. You may need to cook the chicken in batches. Remove chicken and set aside, cover with foil to keep warm.
  3. Cook onions: Add another tablespoon oil to the still hot pan. Add the onions, jalapeno (if using), and a good sprinkle of salt. Cook stirring frequently, until the onions are tender. Remove and set aside, cover with foil to keep warm.
  4. Cook the peppers: To the still hot pan add another tablespoon of olive oil, bell peppers, and salt. Cook until the peppers are tender, stirring frequently - about 5 minutes.
  5. Make the cilantro vinagrette: Make the vinagrette while things are cooking on the stove. Add the cilantro and garlic clove to a food processor, pulse until the cilantro breaks down a little. Add the remaining ingredients and puree until it's mostly smooth. Taste and adjsut sesonings as needed. Add more water to make it thinner, if needed. Set aside.
  6. Assemble the salad: In a large serving bowl, or on individual bowls or plates add a good portion of the romaine lettuce. Top with the chicken, sauteed onions and peppers. Add the corn, black beans, avocado slice and cotija cheese.
  7. Serve: Just before serving drizzle the salad with the cilantro vinagrette and enjoy. This salad is also delicious served cold or room temperature.
  8. Leftovers: store any leftovers in separate containers. Assemble salad just before eating.

Recipe source: robustrecipes

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