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6Feb, 17
Chili-lime Fajita Salad CleanFoodCrush Recipe
Clean Food Love

Chili lime Fajita Salad

A tangy spin on Taco-Tuesday, and it comes together FAST!

Spicy fajita veggies

Makes about 4 servings 
Ingredients:

Marinade:

  • 3 Tbsps avocado oil, or olive oil
  • juice from 1 large fresh lime
  • 2 Tbsps fresh cilantro or parsley, chopped
  • ½ tsp red chili flakes (adjust to your own taste of spiciness)
  • ½ tsp ground cumin
  • 1 tsp sea salt

Tangy Chili lime Fajita Salad

Salad:

  • 1 pound chicken breast, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper cut into strips
  • 1 red onion, sliced
  • 1 avocado, sliced
  • 10 ounces romaine salad, chopped
  • extra cilantro or parsley to garnish
  • fresh lime wedges

Lemon and chili fajita salad

Instructions:
1. In a small bowl whisk the marinade ingredients together to combine. Pour half the marinade in a shallow dish with the chicken to marinate for up to 2 hours, refrigerated (if time allows). Refrigerate the other half of the marinade, SEPERATELY to use it as a dressing.

2. Heat 1 Tbsp of oil in a large skillet over medium-high heat and cook the chicken until golden, crispy and cooked through (about 5-6 minutes). Once cooked set aside and allow to rest.

3. Drizzle another Tbsp of oil in the pan and fry pepper and onion strips for about 3-4 minutes.

4. Prepare the salad in a large bowl or platter by placing the romaine leaves first, then arrange the peppers, onion and avocado slices. Add the chicken and sprinkle fresh cilantro/parsley on top.

5. Drizzle with remaining untouched marinade as dressing…toss to combine and serve!

Enjoy!
red heart emoji Rachel
Chili fajita salad fiesta

Eat Clean with this Chili-Lime Fajita Salad

Ingredients

  • Makes about 4 servings
  • Marinade:
  • 3 Tbsps avocado oil, or olive oil
  • juice from 1 large fresh lime
  • 2 Tbsps fresh cilantro or parsley, chopped
  • ½ tsp red chili flakes (adjust to your own taste of spiciness)
  • ½ tsp ground cumin
  • 1 tsp sea salt
  • Salad:
  • 1 pound chicken breast, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper cut into strips
  • 1 red onion, sliced
  • 1 avocado, sliced
  • 10 ounces romaine salad, chopped
  • extra cilantro or parsley to garnish
  • fresh lime wedges

Instructions

  1. In a small bowl whisk the marinade ingredients together to combine. Pour half the marinade in a shallow dish with the chicken to marinate for up to 2 hours, refrigerated (if time allows). Refrigerate the other half of the marinade, SEPERATELY to use it as a dressing.
  2. Heat 1 Tbsp of oil in a large skillet over medium-high heat and cook the chicken until golden, crispy and cooked through (about 5-6 minutes). Once cooked set aside and allow to rest.
  3. Drizzle another Tbsp of oil in the pan and fry pepper and onion strips for about 3-4 minutes.
  4. Prepare the salad in a large bowl or platter by placing the romaine leaves first, then arrange the peppers, onion and avocado slices. Add the chicken and sprinkle fresh cilantro/parsley on top.
  5. Drizzle with remaining untouched marinade as dressing...toss to combine and serve!
https://cleanfoodcrush.com/clean-eating-chili-lime-fajita-salad/

Clean Food Love

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Rachel Maser Clean Food Crush
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