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Marinated Chicken Fajita Salad

 Marinated Chicken Fajita Salad
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.
4 ServingsPrep: 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,

2 of 2

Marinated Chicken Fajita Salad (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.