Fajitas Salad
Ingredients
- 2 Chicken breasts (sliced)
- 2 Corns on the hob (roasted)
- 1 Cup Bell pepper (cleaned and sliced; I used 2 colors)
- 1 Small red onion (sliced)
- Marinade
- ¼ cup olive oil
- 2 Tablespoons cilantro (chopped)
- 2 Tablespoons lime juice
- 2 Garlic cloves (minced)
- 1 Teaspoon red pepper flakes (adjust to your preference)
- 1 Teaspoon chili pepper (adjust to your preference)
- 1 Teaspoon brown sugar (optional)
- 1 teaspoon cumin
- Salt and pepper
- For serving
- Lettuce
- Avocado (sliced)
- Lime
Instructions
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In a bowl, whisk all the marinade together; about 3 tablespoons of olive oil, cilantro, lime juice, garlic, red pepper flakes, chili pepper, brown sugar (if you’re using), cumin, salt, and pepper. Set aside a small quantity of the marinade and if you would like to drizzle over the chicken when you're done.
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Add the clean sliced chicken and marinate for at least 30 minutes or more.
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Roast the corn and remove the corn from the cob and set aside.
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Heat the remaining oil in a skillet or a pan over medium-high heat and cook the chicken, you might need to cook in batches. Cook on both sides for about 3-5 minutes or until chickens are cooked. For this step, you can marinate and cook the chicken breast without cutting then cut afterward. Transfer into a plate.
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In the same pan, add the bell peppers and onion, stir season with salt and pepper and cook for about 2-3 minutes or until cooked. You can also add some of the marinade you reserve on the vegetables while cooking if you desire.
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Serve chicken with the pepper mixture, avocado, lettuce, corn and enjoy. For some acidity add some lime.
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Enjoy!
