Mid Week YUMM! – Chicken Fajita Salad
Fajita fanatics, listen up! Prepare for your tastebuds to throw a fiesta because the Chicken Fajita Salad is here to shake up your lunch game! We are OBSESSED with the texture party happening in this bowl – think succulent, smoky chicken doing a tango with creamy avocado-cilantro dressing, all while the crisp romaine and bell peppers bring the crunch. It’s like your favorite sizzling skillet exploded into a vibrant, flavor-packed salad! But wait, there’s more! This isn’t just a delicious plot twist; it’s a superhero of nutrition, loaded with fiber and antioxidants thanks to all those gorgeous, colorful veggies. Get ready to fall head-over-heels for this fun, bright salad that’ll leave you feeling full, happy, and ready to strut your stuff. Keep scrolling for our genius tips on how to whip up and stash this salad sensation!
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon chili powder
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt, divided
- 2 medium avocados, sliced and divided
- 1/2 cup packed fresh cilantro leaves, plus more for garnish
- 1/3 cup reduced-fat sour cream
- 1/4 cup lime juice (from 2 medium limes)
- 1 small jalapeño pepper, stemmed, seeded and sliced
- 2 medium romaine lettuce hearts, washed and chopped (about 8 cups)
- 2 small red, yellow and/or orange bell peppers, sliced
- 3/4 cup sliced red onion
- 3/4 cup shredded pepper Jack cheese
- 1 cup crushed unsalted white corn tortilla chips
- 2 (8-ounce) boneless, skinless chicken breasts
Directions
- Preheat oven to 425°F. Toss chicken, 1 tablespoon oil, chili powder, 1/2 teaspoon garlic powder, cumin, onion powder, smoked paprika and 1/4 teaspoon salt together in a large bowl until the chicken is well coated.
- Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chicken; cook until slightly charred on both sides, about 3 minutes per side.
- Transfer the skillet to the oven; bake until an instant-read thermometer inserted into the thickest portion registers 165°F, about 15 minutes. Transfer the chicken to a cutting board and let stand for 5 minutes.
- Meanwhile, combine 1/2 cup avocado, cilantro, sour cream, lime juice, jalapeño and the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt in a food processor. Process until smooth, about 2 minutes.
- Slice the chicken. Place lettuce in a large bowl or on a large platter. Top with bell peppers, onion, sliced chicken, cheese, tortilla chips and the remaining 1 1/2 cups avocado. Garnish with cilantro leaves, if desired, and serve with the dressing.
Nutrition Information
Serving Size: 3 cups salad & 3 Tbsp. dressing
Calories 535, Fat 34g, Saturated Fat 8g, Cholesterol 104mg, Carbohydrates 25g, Total Sugars 7g, Added Sugars 0g, Protein 36g, Fiber 10g, Sodium 538mg, Potassium 1,054mg
EatingWell.com
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