| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
Fajita Chicken Salad
- 2 tablespoons olive oil
- 2 bell peppers seeds removed, sliced
- 1 yellow onion sliced
- 2 chicken breasts cleaned, sliced
- 2 tablespoon fajita seasoning divided (homemade or store bought)
- 4 medium hearts of romaine chopped
- 2 ears corn cooked, kernels cut off cob
- 1 cup shredded Mexican-style cheese
- 1/4 tablespoons fresh cilantro chopped
- 1 avocado sliced
Chili-Lime Vinaigrette
- 1/2 cup olive oil
- 3 tablespoons lime juice
- 2 cloves garlic minced
- 1 tablespoon shallots minced
- 2 teaspoons honey
- 1 teaspoon ancho chili poweder
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
Ingredients
Fajita Chicken Salad
Chili-Lime Vinaigrette
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Instructions
Fajita Chicken Salad
- In a large saute pan, add the olive oil over medium heat. Add the sliced onion and bell pepper. Sprinkle one tablespoon of fajita seasoning over top the onion and bell pepper, and saute for 12-14 minutes, until cooked through. Remove from heat and set aside.
- In the same pan, add your sliced chicken breasts. Season the chicken with the remaining tablespoon of fajita seasoning. Saute for 6-8 minutes until cooked through. Remove from heat and set aside.
- Divide the romaine, corn, Mexican cheese, cilantro, and avocado among four plates. Top with the bell peppers, onions, and chicken. Drizzle with the chili-lime vinaigrette, and enjoy!
Chili-Lime Vinaigrette
- In a bowl, whisk together the olive oil, lime juice, garlic, shallots, honey, ancho chili powder, ground cumin, garlic salt, and pepper.
Recipe Notes
Our wine choice: the 2015 Ferrari-Carano Fume Blanc. This lively, zesty white has notes of pink grapefruit, lime, and honey - with so much character, it's a great wine to enjoy with our chicken fajita salad. Cheers!
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