Chicken Fajita Salad Food

CHICKEN FAJITA SALAD

Steps:

• In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade., In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender. , Drain chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.

CHICKEN FAJITA SALAD RECIPE BY TASTY

Steps:

• Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
• Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
• In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
• In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
• Enjoy!

CHICKEN FAJITA SALAD

Steps:

• Mix lime juice and chili powder until blended; pour over chicken in shallow dish. Turn chicken to evenly coat both sides of each breast with lime juice mixture. Refrigerate 20 min. to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165ºF).
• Transfer chicken and peppers to cutting board; cut into strips. Place chicken and peppers in large bowl. Add lettuce and onions; mix lightly. Top with cheese and dressing.