Fajita Chicken Salad

Fajita Chicken Salad

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INGREDIENTS

Juice of 2 limes
1/2 c. extra-virgin olive oil, divided
1 tbsp. honey
1/2 tsp. cumin
1/4 tsp. red chili flakes
kosher salt
Freshly ground black pepper
2 boneless, skinless chicken breasts
2 bell peppers, thinly sliced
1 white onion, thinly sliced
1 large head of romaine, cored and chopped
1 avocado, thinly sliced

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DIRECTIONS

In a small bowl, lime juice, 1/4 cup olive oil, honey, cumin, and chili flakes. Season with salt and pepper.
In a large Ziploc bag or glass baking dish, combine chicken and half the dressing. Let marinate for at least 30 minutes and up to 6 hours.
Heat 2 tablespoons olive oil in a grill pan over medium-high heat. Add chicken and grill until fully cooked through, about 6 minutes per side. Let cool, then chop into strips.
Wipe out grill pan. Then, add remaining 2 tablespoons olive oil to same pan over medium-high heat. Add peppers and onions and cook until charred and slightly softened, 10 minutes.
In a large bowl, add romaine, chicken, peppers, onions, and avocado. Toss with remaining dressing until evenly coated. Adjust seasoning.

Piña Colada Chicken Salad

INGREDIENTS

1 lb. boneless skinless chicken breasts, cut into tenders
1 c. all-purpose flour
2 large eggs, beaten
1 c. shredded coconut
kosher salt
Freshly ground black pepper
1 head romaine
1 red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk
Juice of 2 limes
Zest of 1 lime
pinch of crushed red pepper flakes

DIRECTIONS

Preheat oven to 400 degrees F. Dredge chicken in flour, egg, and shredded coconut and transfer to a baking sheet. Season generously with salt and pepper.
Bake until cooked through and coconut is golden, 12 minutes.Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple, and chicken.
In a small bowl whisk together coconut milk, lime juice and zest, and crushed red pepper flakes and season with salt.
Drizzle with dressing and serve.

   

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Balsamic Grilled Steak Salad With Peaches

INGREDIENTS

1 lb. skirt steak, trimmed of fat
1/4 c. balsamic vinegar
1 Garlic clove, minced
1 tbsp. brown sugar
1 tbsp. vegetable oil
kosher salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil
Juice of 1 large lemon
6 c. baby arugula
2 peaches, thinly sliced
1/3 c. crumbled blue cheese or feta

DIRECTIONS

Add steak to a large Ziploc or baking dish and toss in balsamic vinegar, garlic, and brown sugar. Let marinate 20 minutes at room temperature.
Heat a grill or grill pan to high. Rub steak with vegetable oil and season generously with salt and pepper.
Grill until desired doneness, 3 minutes per side for medium rare. Let rest 5 minutes, then slice.
Meanwhile, make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss. Serve immediately.a

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Caprese Zoodles

INGREDIENTS

4 large zucchini
2 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
2 c. cherry tomatoes, halved
1 c. mozzarella balls, quartered if large
1/4 c. fresh basil leaves
2 tbsp. balsamic vinegar

DIRECTIONS

Using a spiralizer, create zoodles.
Add zoodles to a large bowl and toss with olive oil and season with salt and pepper. Let marinate 15 minutes.
Add tomatoes, mozzarella, and basil to zoodles and toss until combined.
Drizzle with balsamic and serve.

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