Receta Chicken Fajita Salad
grossa soddisfazione/great satisfaction
It has been a busy week, and it’s only Tuesday! As I mentioned in the other day, I officially have a home in San Jose, California.
My ReloCubes® were, in fact, delivered yesterday, and the movers unload all my boxes today. That means my bed will be unpacked and I will have somewhere to lay my head, in my own bedroom. Woot! What I won’t have, however, is internet; Comcast can’t come until Saturday. I am not too sad about it, though. No TV or internet means fewer distractions for unpacking. I also start my new job this week. Between unpacking and getting acclimated into my new professional role, I have a feeling it will be a “Blog? What blog?” kind of week.
So, I will leave you with a super tasty meal that can wear different hats sombreros. Whether eaten as a hot dinner, cold lunch salad, as is, or wrapped in a tortilla with a bit of lettuce, it packs just the right punch of satisfaction. Enjoy your week, everyone!
- Cold Chicken Fajita Salad
- 1 ½ pounds skinless chicken breasts
- Vegetable or canola oil for brushing chicken
- 1 tsp. chili powder
- 1 tsp. seasoned salt
- 1 tsp. garlic powder
- 1 tsp. oregano
- ½ tsp. ground cumin
- Juice and zest of 1 lime
- 1 Tbsp. vegetable oil or canola oil
- 1 red bell pepper, cut in strips
- 1 green bell pepper, cut in strips
- ½ red onion, peeled and cut in strips
- 1-2 tomatoes, roughly chopped
- ½ tsp. freshly ground pepper
- ½ cup cilantro leaves, roughly chopped
Brush chicken lightly on both sides with vegetable oil; set aside.
Combine dry seasonings in a small bowl. Sprinkle, or rub on both sides of chicken. Grill (stove top or outside) over medium heat, until cooked through to an internal temperature of 165°F. Remove from grill, place on a cutting board and drizzle with lime juice; set aside.
Meanwhile, heat 1 Tbsp. oil in a large skillet over medium-high heat. Sauté peppers and onions until crisp tender, about 3 to 4 minutes, stirring frequently. Remove from heat. Stir in tomato.
Cut chicken into bite-size strips and add to cooked vegetables. Add pepper, cilantro, and lime zest; toss to combine. Serve immediately, or chill for a cold salad.
Makes 4-6 servings.
Cook’s Notes:
a scant 1 tablespoon of fajita seasoning can be used in place of the spice mixture shown here.
Does cooking chicken scare you? Not to worry. Check out this post to ease your fears.
Yellow peppers would also add another layer of color.
Optional items to serve with the salad: 8-12 flour tortillas, sliced avocado, sour cream, thinly sliced iceberg lettuce, shredded cheese
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