After a month of holiday parties, delicious holiday food and fabulous wine, we are starting healthier (and fresh) in 2020. Salads are one of our favorite meals and paired with Lunchtime (our semi-dry white) make this combo light on calories.
Prep Time:15 mins Cook Time:15 mins Marinade Time:20 mins Total Time: 50 mins 6 servings Calories: 315
The dressing for this salad can be made well in advance. We'll often make it a day or two before if we know we'll be serving this salad.
1/4 cup grape seed oil or canola oil
Zest of 1 lime
2 tablespoons fresh lime juice
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon kosher salt , or to taste
1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
1/2 teaspoon ground cumin
(This can be done well in advance) In bowl, combine all dressing ingredients: Oil, lime zest, lime juice, garlic, dried oregano, salt and pepper, ginger and ground cumin. Whisk together well, then set aside.
1 pound boneless skinless chicken breast or chicken thighs , sliced into thin strips
1/4 cup grape seed oil(for marinade)
3 cloves garlic , minced
1/2 teaspoon Kosher salt or sea salt, or to taste
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon sugar
1 Tablespoon lime juice or lemon juice
1 Tablespoon grape seed oil (for cooking)
1 onion , sliced
1 large bell pepper , sliced thin
1 jalapeno pepper , seeded and minced (optional)
In large bowl, combine oil, garlic, salt, Worcestershire sauce, chili powder, cumin, paprika, sugar and lime/lemon juice. Add chicken to the marinade, then cover and chill for about 20 minutes.
Cook the chicken: Heat a large skillet on high heat and add 1 Tablespoon of oil. Then add onions cook onions until almost soft. Then add bell peppers. Sear the peppers and onion until slightly charred. Add the minced jalapenos (optional). Remove pepper and onion mixture to bowl. Put aside. In same pan, add the marinated chicken. DO NOT add the excess marinade juices because it will make the chicken less charred and crispy. But if you want a more wet fajita mixture, you can add the excess marinade. Cook chicken until done, then add pepper/onion mixture back into the skillet with the chicken. Cook for 1 more minute or until onions are hot and the mixture is combined well.
Allow the chicken fajitas to cool.
For the Salad
1-2 heads lettuce washed and torn or cut into bite sized pieces
1 cup salsa
When serving, toss fresh lettuce with cumin lime dressing. Add salad to plate then the chicken fajitas and fresh tomato salsa. Top with tortilla strips.