Tuesday, 26 August 2014

Sizzling Chicken Fajita Salad

This was so tasty and a healthy take on a fajita. I really do love a warm salad. 

Sizzling Chicken Fajita Salad (from Iowa Girl Eats)
(Serves 2)

4 chicken thighs, cut into strips
1/2 onion, thinly sliced
1 courgette, cut into batons
1 tbsp oil, divided
1 romaine lettuce, shredded
handful cherry tomatoes, halved
1/2 avocado, chopped

For the marinade
juice of 1/2 lime
1-1/2 tbsp olive oil
1 garlic clove, crushed
1/2 tsp salt
1/4 tsp cumin
1/4 tsp chili powder
1/2 jalapaeno, seeded and minced
2 tbsp chopped coriander
For the vinaigrette
juice of 1/2 lime
handful coriander, chopped
2 tbsp canola or vegetable oil
1 tbsp red wine vinegar
1 garlic clove
salt and pepper

Combine marinade ingredients in a large bowl then add chicken and toss to coat. Cover then let sit and marinate at room temperature for 30 mins. 

Combine the ingredients for the vinaigrette in a food processor or blender then process until smooth. Set aside.

Divide the lettuce, tomatoes, and avocado between two plates, drizzle with half of the dressing and mix well to coat the salad and divide between two bowls.

Heat 1 tbsp of oil in a large frying pan on a high heat. Add the chicken in one layer on the bottom and cook for 1 min undisturbed. Stir then saut√© for another min or two. Add the onions and courgette. 

Cook for 1 min, undisturbed, then stir and saute until tender, about another minute. 

Top the salad with the chicken and courgette mixture and drizzle with the remaining vinaigrette. Serve.

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