Quick and Easy Chicken Fajita Salad for Any Occasion
Chicken fajita salad with fajita vegetables, pico de gallo, cheese and toasted tortillas. Topped with a chimichurri dressing and chilli flakes.
Ingredients
Chimichurri Dressing
- 1/2 cup Extra virgin olive oil
- 2 tbsp Red wine vinegar
- 1/2 cup Fresh parsley
- 4 Garlic cloves
- 2 Red chillies
- 1 tsp Dried oregano
Fajita Chicken and Vegetables
- 1 tbsp Olive oil
- 2 Chicken breasts
- 1/2 Red pepper (sliced)
- 1/2 Green pepper (sliced)
- 1 Onion sliced
- 1/2 tbsp Chilli powder
- 1/2 tbsp Paprika
- 1/2 tbsp Cumin
- 1/2 tbsp Cayenne
- 1/2 tbsp Garlic granules
- 1/2 tbsp Onion granules
- Lime juice (couple of dashes)
Salad Ingredients
- 1 Tortilla wrap
- 1/4 Lettuce head (shredded)
- 50g Rocket
- 1/2 Red onion (diced)
- 1/2 Red pepper (diced)
- 100g Grated cheese
- 1 tbsp Chilli flakes
Instructions
- For the dressing add the extra virgin olive oil, red wine vinegar, parsley, garlic, red chilies, and oregano to a blender. Season with salt and pepper to taste and blend for 30 seconds until well combined. Set aside.
- Heat the oil in a large frying pan to medium-high. Add the chicken breasts and cook for 5 minutes turning frequently. Add the peppers and onion and cook for a further 5 minutes. Add the chilli powder, paprika, cumin, cayenne, garlic granules and onion granules and cook for a further minute. Add a couple of dashes of lime juice and season with salt and pepper to taste. Cook for 1-3 more minutes until the chicken is cooked through and the fajita vegetables are soft. Remove from the pan and set aside.
- Add the tortilla wrap to the pan and cook for 1-2 minutes each side until slightly charred. Cut into strips and set aside.
- Grab two bowls and divide the lettuce and rocket between the two. Top with the fajita vegetables. Cut the chicken breasts into strips and add to the salad bowl. Next, add the diced red onion, red pepper, grated cheese and chilli flakes. Then, drizzle the chimichurri dressing across the top, and add the tortilla wrap strips and enjoy.