Description
Cinco de Mayo-inspired dinner last night was a chicken fajita salad. Since we can’t physically travel why not do it through food to Mexico.
Ingredients
Scale
- 3–4 Chicken Breasts
- 1 Large Red Onion
- Mixed Bell Peppers
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Smoked Paprika
- 1 Tablespoon Avocado Oil
- 1 Avocado (chopped)
- 2–3 Limes (extra for serving)
- Salt & Pepper to taste
- 1 Head Lettuce
- Extra Olive Oil (to sauté)
- Chopped Coriander/Cilantro (garnish)
- 1 Lime (juiced)
- Extra lime juice to finish
Instructions
- Slice onion and peppers into strips and set aside.
- In a bowl, combine oil, juice of a lime, garlic, cumin, smoked paprika, and all other spices.
- Cut the chicken into strips and toss in the spice mixture.
- Heat oil in a heavy-based pan, cook meat in batches then set aside.
- Sauté the onion and peppers for about 3-4 minutes.
- Assemble the salad then squeeze lime juice over.
- Garnish and enjoy!!
Notes
Prepared, tried, and tested Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 418
- Sugar: 6
- Sodium: 184
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 10
- Protein: 42
- Cholesterol: 102
