Fajita Salad Recipe
Heritage lettuce tossed in onion thyme vinaigrette with marinated chicken strips, fajita peppers & onions, cotija, sour cream, pico de gallo & guacamole, served in a crispy flour tortilla.
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Ingredients
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Salad Base
Chicken Marinade
Vegetables
Dressing
Toppings
Method
Preparation
- 1
Marinate the Chicken
In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Add the chicken breast and coat well. Marinate for at least 30 minutes.
- 2
Prepare Vegetables
Slice the bell peppers and onion. Set aside.
Cooking
- 3
Cook the Chicken
Heat a skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side or until fully cooked. Remove and let rest before slicing into strips.
- 4
Assembling the Salad
- 5
Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, fresh thyme, honey, salt, and black pepper.
- 6
Assemble the Salad
In a large bowl, toss the heritage lettuce with the dressing. Place the crispy flour tortilla on a plate, fill with the tossed salad, top with chicken strips, sautéed vegetables, cotija cheese, sour cream, pico de gallo, and guacamole.