Receta Grilled Chilli Lime Chicken Fajita Salad
This salad caught my eye
- when I first saw the picture on the net. Tender and juicy chicken grilled in a
- chilli lime marinade and served with avocado slices, grilled capsicum, onion
- and lettuce. The best part of this recipe is that the marinade is also used as
- a dressing. Just make the marinade and use half of it to marinate chicken and
- other half can be kept in the fridge to use as dressing. We really loved this flavourful
- salad and is a great addition to a party menu :)
- Grilled
- Chilli Lime Chicken Fajita Salad
- Marinade/Dressing:
- 100ml (just over ⅓ cup)
- freshly squeezed lime juice
- 2 tablespoons fresh
- chopped coriander leaves
- 1 teaspoon red chilli
- flakes
- ½ yellow bell pepper,
- deseeded and sliced
- ½ red bell pepper,
- deseeded and sliced
- 5 cups lettuce leaves,
- washed and dried
- Extra coriander leaves to
- garnish
- Sour cream (optional) to
- serve
- Whisk marinade ingredients
- together to combine. Pour half the marinade into a shallow dish to marinade the
- chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade
- to use as a dressing.
- Heat about one teaspoon of
- oil in a grill pan or skillet over medium-high heat and grill chicken fillets
- on each side until golden, crispy and cooked through. (Grill in batches to
- prevent excess water being released.) Once chicken is cooked, set aside and allow
- to rest.
- Wipe pan over with paper
- towel; drizzle with another teaspoon of oil and fry pepper and onion strips
- until cooked to your liking.
- Slice chicken into strips
- and prepare salad with leaves, avocado slices, peppers, onion strips and
- chicken. Drizzle with remaining marinade/dressing and serve with extra coriander
leaves and sour cream.
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