This salad caught my eye when I first saw the picture on the net. Tender and juicy chicken grilled in a chilli lime marinade and served with avocado slices, grilled capsicum, onion and lettuce. The best part of this recipe is that the marinade is also used as a dressing. Just make the marinade and use half of it to marinate chicken and other half can be kept in the fridge to use as dressing. We really loved this flavourful salad and is a great addition to a party menu :)
Grilled Chilli Lime Chicken Fajita Salad
(Recipe from here)
3 tablespoons olive oil
100ml (just over ⅓ cup) freshly squeezed lime juice
2 tablespoons fresh chopped coriander leaves
2 cloves garlic, crushed
1 teaspoon brown sugar
1 teaspoon red chilli flakes
½ teaspoon ground Cumin
1 teaspoon salt
4 boneless chicken
½ yellow bell pepper, deseeded and sliced
½ red bell pepper, deseeded and sliced
½ an onion, sliced
5 cups lettuce leaves, washed and dried
2 avocados, sliced
Extra coriander leaves to garnish
Sour cream (optional) to serve
- Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
- Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
- Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with extra coriander leaves and sour cream.
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