Chicken Fajita Salad Recipe

Chicken Fajita Salad Recipe photo by Taste of Home

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Living in the Southwest, I've learned to create all sorts of Mexican dishes. This nicely spiced salad is one of my favorites. It's a winner with my luncheon guests. They appreciate the change of pace from typical cold chicken salad.

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Chicken Fajita Salad Recipe

Prep: 20 min. + marinating Cook: 10 min.

Yield: 4 Servings

20 10 30

Ingredients

6 tablespoons vegetable oil, divided
1/2 cup lime juice
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 cup sliced green onions
1 medium sweet red pepper, julienned
1 can (4 ounces) chopped green chilies, drained
1 cup chopped pecans, toasted
Shredded lettuce
2 medium tomatoes, cut into wedges
1 medium ripe California Avocado, peeled and sliced
Tortillas, warmed, optional

Directions

In a bowl, combine 4 tablespoons oil, lime juice, parsley, garlic, cumin and oregano. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade from chicken. In a large skillet, saute onions in remaining oil for 2 minutes. Add chicken; stir-fry for 2-3 minutes or until chicken just begins to brown. Add the red pepper, chilies and reserved marinade; stir-fry for 2 minutes. Stir in pecans.
Place lettuce on individual plates; top with chicken mixture, tomatoes and avocado. Serve with tortillas if desired. Yield: 4 servings.

Originally published as Chicken Fajita Salad in Country Woman July/August 2001, p33

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.