Marinated Chicken Fajita Salad Recipe

Marinated Chicken Fajita Salad Recipe
Marinated Chicken Fajita Salad Recipe photo by Taste of Home
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Marinated Chicken Fajita Salad Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 10 min.

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 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

  • 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 avocado, peeled and sliced
  • Tortillas, warmed, optional
  1. 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.
  2. 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.
  3. 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

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