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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

  • 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.
  • 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.
  • Drizzle another Tbsp of oil in the pan and fry pepper and onion strips for about 3-4 minutes.
  • 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.
  • Drizzle with remaining untouched marinade as dressing...toss to combine and serve!