Chicken Fajita Salad

 

CHICKEN FAJITA MARINADE

• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 2 tablespoons orange juice
• 2 tablespoons lime juice
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 tsp EACH garlic powder, onion powder, salt
• 1/2 tsp EACH smoked paprika, chipotle chili pepper, dried oregano
• 1/4 teaspoon pepper
• 2 teaspoons mesquite liquid smoke (optional)

SALAD

• 2 small chicken breasts (1 pound) or boneless chicken thighs pounded to an even thickness
• 1 red bell pepper.
• 1 orange bell pepper.
• 1 yellow bell pepper.
• 1 red onion.
• 1 large head Romaine lettuce.
• 1 pint cherry tomatoes, halved
• 2 avocados, sliced or chopped
• 1/3 cup packed cilantro, finely chopped
• 1/4 cup cotija cheese

SALSA SOUR CREAM DRESSING

• 3/4 cup sour cream or Greek yogurt
• 1/2 cup medium roasted salsa verde (or regular salsa)
• 1/4 cup mayonnaise
• 2 tablespoons lime juice, plus more to taste
• 2-3 cloves garlic, minced
• 1/2 tsp EACH salt, ground cumin, pepper
• cayenne pepper to taste

Instructions

• MARINADE: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove ¼ cup to a separate freezer bag and add the bell peppers and onions. To the first bag, add the chicken and turn to evenly coat. Marinate the chicken and the vegetables in the refrigerator for 4 hours up to overnight.
• DRESSING: Make the dressing while the chicken is marinating so it has time to chill. Whisk all of the dressing ingredients together in a medium bowl. Cover and refrigerate until ready to use. Add additional lime juice for a tangier dressing and cayenne pepper for a spicier dressing.

TO COOK ON THE STOVE

• When ready to cook, let chicken sit at room temperature for 15-30 minutes.
• Heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, dab excess marinade off chicken and add to skillet. Cook chicken undisturbed for 2-3 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 2-4 more minutes (depending on thickness of chicken), or until chicken is cooked to an internal temperature of 165 degrees F (don't overcook!).
• Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.
• Meanwhile, add 1 tablespoon oil to the leftover juices in the skillet and heat over medium high heat. Add the onions and sauté 1 minute. Add bell peppers and sauté for 3-4 minutes or until crisp-tender. Add sliced chicken and toss to coat.

TO GRILL

• When ready to cook, let chicken sit at room temperature for 15-30 minutes. Skewer the quartered onions on one long metal skewer so they are easier to cook. If using a wooden skewer, soak in water for 30 minutes first.
• Preheat grill to 400 degrees, clean and grease grates.
• Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through (an instant read thermometer should reach 165 degrees F). Let rest 5 minutes before slicing.
• Grill the onions for approximately 2-3 minutes on all 4 sides or until nicely charred. Grill the bell peppers for approximately 3-4 minutes per side or until nicely charred but not soft.
• Transfer onions and bell peppers to a cutting board. Slice into thin strips once cool enough to handle.

ASSEMBLE

• Add lettuce to a large bowl and top with chicken, fajitas, onions, bell peppers, tomatoes, avocados, cilantro, sunflower seeds and Cotija cheese. If not expecting leftovers, drizzle with desired amount of dressing. If expecting leftovers, toss salad, serve and dress individual bowls with dressing. Add plenty of freshly squeezed lime to taste.