GRILLED CHICKEN FAJITA SALAD
A low-carb, no-sweat, sizzling hot grilled fajita salad. Garnish with lime wedges and finely chopped cilantro, if desired.
Provided by Baking Nana
Categories Trusted Brands: Recipes and Tips Panasonic
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture.
- Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.
- Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool.
- If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more.
- Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 19.6 g, Cholesterol 64.6 mg, Fat 10.2 g, Fiber 5.3 g, Protein 26.6 g, SaturatedFat 1.9 g, Sodium 1738.4 mg, Sugar 13.1 g
GRILLED STEAK FAJITA SALAD WITH CHIMICHURRI DRESSING
An easy grilled fajita steak salad that's loaded with tender steak, veggies, avocado and a quick chimichurri dressing done in 30 minutes.
Provided by Krista
Categories Beef
Time 25m
Yield 4
Number Of Ingredients 19
Steps:
- Heat grill to medium high heat, about 350-375 degrees F..
- Season both sides of the flank steak with salt and pepper. Set aside.
- In medium bowl add julienned peppers, 1 tablespoon of olive oil, salt and pepper to season. Toss to coat the peppers.
- To grill the peppers. Place them on either a grill basket or put a cast iron skillet right on the grill. Saute for 5-10 minutes, stirring occasionally, until they are charred. Remove from grill and let rest.
- Place seasoned flank steak on the grill. Sear each side for 4-5 minutes. Remove from grill and let rest for 5 minutes to the juices redistribute then slice the steak.
- For the dressing: add garlic clove, fresh cilantro, red wine vinegar, lime juice, 1/4 teaspoon smoked paprika, red pepper flakes, salt and pepper to a small food processor or blender. Blend until the cilantro is finely chopped. Then add olive oil to the food processor and blend until the dressing combines.
- To assemble the salad add spring mix to a large bowl (or four individual bowls), top with sliced steak, grilled peppers, pickled onions, cherry tomatoes and sliced avocado. Serve with chimichurri dressing on the side.
Nutrition Facts : ServingSize 1 1/2 cup salad + dressing, Calories 438 calories, Sugar 4 g, Sodium 435 mg, Fat 32 g, SaturatedFat 7 g, Carbohydrate 13 g, Fiber 5 g, Protein 27 g, Cholesterol 75 mg
SHRIMP FAJITA SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the bell peppers and 1/2 teaspoon fajita seasoning. Cook, stirring occasionally, until the onion starts browning and the peppers are slightly softened, about 3 minutes. Add 1/4 cup water and continue cooking until the vegetables are tender, about 5 more minutes.
- Meanwhile, whisk half of the lime juice with 1 1/2 tablespoons olive oil and the agave in a medium bowl. Add half of the cilantro, and the onion and peppers (reserve the skillet). Season with salt and pepper; toss to coat and set aside.
- Wipe out the skillet and heat over high heat. Toss the shrimp with the remaining 1/2 tablespoon olive oil and 1/4 teaspoon fajita seasoning in a bowl. Add to the skillet and cook until the shrimp are pink, 2 to 3 minutes per side. Remove from the heat and add the remaining lime juice and cilantro; season with salt and pepper.
- Warm the tortillas as the label directs. Divide the lettuce among bowls; top with the onion and peppers, shrimp and pico de gallo. Serve with the tortillas and lime wedges.
Nutrition Facts : Calories 460 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 180 milligrams, Sodium 1640 milligrams, Carbohydrate 51 grams, Fiber 7 grams, Protein 27 grams
CHICKEN FAJITA SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl.
- For the salad: Heat a grill or grill pan over medium-high heat and brush with olive oil.
- Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool.
- While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool.
- Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool.
- Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning.
- For the cilantro lime dressing: Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified.
- For the assembly: Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.
FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE
Two of the all-time greats-steak fajitas and steak salad-come together in an explosion of flavor. Top round steak (often labeled as London broil) is an inexpensive cut that holds up to a powerful marinade and high-intensity cooking while easily feeding a crowd. The cilantro-lime vinaigrette also pulls no punches, beautifully dressing the salad and perfectly coating charred peppers and onions. A little pepper jack cheese, some fresh avocado and a healthy sprinkle of tortilla strips make this salad one big party on a plate!
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
- Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
- For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
- For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
- Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
- Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.
CHICKEN FAJITA SALAD RECIPE BY TASTY
Here's what you need: canola oil, boneless, skinless chicken breast, red bell pepper, yellow bell pepper, onion, salt, chili powder, cumin, garlic powder, olive oil, lime juice, brown sugar, chili flakes, salt, romaine lettuce, avocado
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 691 calories, Carbohydrate 39 grams, Fat 49 grams, Fiber 12 grams, Protein 29 grams, Sugar 16 grams
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- In a bowl, add your diced chicken, juice and zest of 1 lime, and 1 tbsp. of your homemade (or store bought) Tajin seasoning. Add in about 1/4 cup of olive oil and mix it all together.
- Cover the mixture with plastic wrap and place in the fridge for at least 2 hours or use within 24 hours.
- Prep your peppers and red onion. by removing the core, dice into bite size pieces that will still fit on your skewers.
- Place them on a baking sheet or in a bowl and drizzle the remaining olive oil over them, add 2 tsp. of the chili lime Tajin seasoning, and juice of the remaining lime. Stir it all together.
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