Chicken Fajita Salad

Chicken Fajita Salad

Ingredients:

560g boneless & skinless chicken breast (cut into strips)

2 nos romaine lettuce (cut into bite-sized pieces)

1 no avocado (stoned, sliced and mix with 1 tbsp of lime juice)

1 cup cherry tomato (halved)

1 no red bell pepper (deseeded and sliced)

1 no yellow bell pepper (deseeded and sliced)

1 no purple onion (peeled and sliced)

1 tbsp olive oil

Marinade:

1 tsp chilli powder

½ tsp cumin powder

½ tsp garlic powder

½ tsp salt

¼ tsp coarsely ground black pepper

1 tbsp olive oil

Seasonings:

½ tsp chilli powder

¼ tsp cumin powder

¼ tsp garlic powder

¼ tsp salt

¼ tsp coarsely ground black pepper

Dressing: (mixed well)

2 tbsp lime juice

2 tsp extra virgin olive oil

1 tsp light brown sugar

1 tsp chilli flakes

½ tsp salt

Preparation Instructions:

  1. Marinate the chicken strips with marinade ingredients and leave in the fridge overnight.
  2. Remove the marinated chicken from the fridge 15 minutes before cooking time.
  3. Heat up a griddle pan, grill the marinated chicken strips until cooked. Remove and set aside.
  4. Heat up a non-stick skillet with 1 tbsp of olive oil, add in sliced red and yellow bell pepper, purple onion and seasonings, lightly saute until heated through. Remove and set aside.
  5. To serve: arrange a bed of romaine lettuce on a large serving bowl, top with grilled chicken strips, red & yellow bell pepper and onion, avocado slices and cherry tomato on grouping basis. Drizzle the dressing on top and serve.
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