CHICKEN FAJITA SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl.
- For the salad: Heat a grill or grill pan over medium-high heat and brush with olive oil.
- Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool.
- While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool.
- Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool.
- Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning.
- For the cilantro lime dressing: Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified.
- For the assembly: Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.
STEAK FAJITA SALAD
Hot strips of seasoned beef top this salad dressed with Southwest Fiesta Dressing.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
- Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
- Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.
CHICKEN FAJITA SALAD RECIPE BY TASTY
Here's what you need: canola oil, boneless, skinless chicken breast, red bell pepper, yellow bell pepper, onion, salt, chili powder, cumin, garlic powder, olive oil, lime juice, brown sugar, chili flakes, salt, romaine lettuce, avocado
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
- Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
- In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
- In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 39 grams, Fat 49 grams, Fiber 12 grams, Protein 29 grams, Sugar 16 grams
GRILLED CHICKEN FAJITA SALAD
A low-carb, no-sweat, sizzling hot grilled fajita salad. Garnish with lime wedges and finely chopped cilantro, if desired.
Provided by Baking Nana
Categories Trusted Brands: Recipes and Tips Panasonic
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture.
- Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.
- Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool.
- If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more.
- Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 19.6 g, Cholesterol 64.6 mg, Fat 10.2 g, Fiber 5.3 g, Protein 26.6 g, SaturatedFat 1.9 g, Sodium 1738.4 mg, Sugar 13.1 g
CHICKEN FAJITA SALAD WITH CILANTRO LIME DRESSING
This tasty Chicken Fajita Salad is an easy chicken salad recipe you can make at home without waiting for a table at the restaurant.
Provided by gailanng
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Place a large skillet coated with cooking spray over medium-high heat until hot.
- Add chicken and sprinkle chicken with fajita seasoning and saute 8 minutes or until chicken is done (no longer pink inside) and browned on the outside
- Sprinkle with 1 tablespoon fresh lime juice. Salt and fresh ground pepper to taste. Garnish with chopped fresh cilantro set aside.
- In a mixing bowl, combine lettuce, peppers, cheddar cheese, tomato and beans and toss with chicken. Drizzle with cilantro lime dressing
- Plate and garnish with black olives and sliced avocado. Serve with warm tortillas or tortilla chips and your favorite salsa or Pico de Gallo.
- To Make Fajita Seasoning: Combine all seasonings well.
- To Make Creamy Cilantro Lime Dressing: Combine all ingredients, and stir well with a whisk. Cover dressing and refrigerate.
Nutrition Facts : Calories 376.5, Fat 22, SaturatedFat 8.2, Cholesterol 102.4, Sodium 906, Carbohydrate 15.9, Fiber 7.4, Sugar 6, Protein 31.4
CHICKEN FAJITA SALAD
This recipe came from Texas, which is famous for its Mexican food. I love to cook, even though it's just for me and my husband now. I invite our grown kids over a lot, and they just love this chicken fajita salad. I'm happy to share it! -Lois Proudfit, Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade., In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender. , Drain chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.
Nutrition Facts : Calories 372 calories, Fat 26g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 203mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein.
BEEF FAJITA SALAD
This easy salad features colorful peppers, beans, tomato and tender strips of beef. The beef marinates for only 10 minutes, but gets great flavor from the lime juice, cilantro and chili powder.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the lime juice, cilantro, garlic and chili powder; add beef. Seal bag and turn to coat; refrigerate for 10 minutes, turning once. , Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium-high heat for 5 minutes or until tender. Remove and keep warm. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add beans and pepper mixture; heat through. , Divide the salad greens and tomato among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa.
Nutrition Facts : Calories 291 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 291mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 9g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED CHILI LIME CHICKEN FAJITA SALAD RECIPE
Provided by PineyCook
Number Of Ingredients 18
Steps:
- Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill/fry capsicum/pepper and onion strips until cooked to your liking. Slice chicken into strips and prepare salad with leaves, avocado slices, capsicum/pepper and onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra coriander leaves and sour cream
BEEF FAJITA SALAD
This is a great Main Dish salad for summertime. ...
Provided by WWMIMI
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 2h40m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour.
- In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving.
- To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 19.6 g, Cholesterol 25.4 mg, Fat 19.3 g, Fiber 4.2 g, Protein 14.3 g, SaturatedFat 5.3 g, Sodium 798.2 mg, Sugar 5.2 g
CHICKEN FAJITA SALAD WRAPS
Try a complete and tasty dinner all bundled up in a wrap. Chipotle chiles and a twist of citrus are the flavor secrets.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, corn and tomato. Add dressing; toss to coat.
- To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Serve immediately with salsa and sour cream.
Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Wrap, Sodium 1360 mg, Sugar 4 g, TransFat 1 g
CHICKEN FAJITA SALAD
Chili powder and lime juice put the fajita in this quick and easy chicken salad for four. Don't count on any leftovers!
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings, about 2 cups each
Number Of Ingredients 8
Steps:
- Mix lime juice and chili powder until blended; pour over chicken in shallow dish. Turn chicken to evenly coat both sides of each breast with lime juice mixture. Refrigerate 20 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165ºF).
- Transfer chicken and peppers to cutting board; cut into strips. Place chicken and peppers in large bowl. Add lettuce and onions; mix lightly. Top with cheese and dressing.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
SHRIMP FAJITA SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the bell peppers and 1/2 teaspoon fajita seasoning. Cook, stirring occasionally, until the onion starts browning and the peppers are slightly softened, about 3 minutes. Add 1/4 cup water and continue cooking until the vegetables are tender, about 5 more minutes.
- Meanwhile, whisk half of the lime juice with 1 1/2 tablespoons olive oil and the agave in a medium bowl. Add half of the cilantro, and the onion and peppers (reserve the skillet). Season with salt and pepper; toss to coat and set aside.
- Wipe out the skillet and heat over high heat. Toss the shrimp with the remaining 1/2 tablespoon olive oil and 1/4 teaspoon fajita seasoning in a bowl. Add to the skillet and cook until the shrimp are pink, 2 to 3 minutes per side. Remove from the heat and add the remaining lime juice and cilantro; season with salt and pepper.
- Warm the tortillas as the label directs. Divide the lettuce among bowls; top with the onion and peppers, shrimp and pico de gallo. Serve with the tortillas and lime wedges.
Nutrition Facts : Calories 460 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 180 milligrams, Sodium 1640 milligrams, Carbohydrate 51 grams, Fiber 7 grams, Protein 27 grams
BEEF FAJITA RICE SALAD
Great refreshingly simple dish quick to make and for all to enjoy during Mexican cookoff! Summer easy and will fill the hungry man! I made this last night and everyone loved it! It was on a supermarket flyer I picked up at the meat counter in Albertson's.
Provided by Gingerbee
Categories One Dish Meal
Time 16m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Combine lime juice, oil, garlic, onion powder, cumin, salt and pepper in a shallow baking dish; Add beef, cover, and marinate in refrigerator, for at least 4 hours.
- Remove beef and cook as desired (grilled, pan fried or broiled) for 10 to 12 minutes.
- Slice meat diagonally into bite-size pieces.
- Combine rice, tomatoes, cheese, olives and onions in a large bowl.
- Arrange mixture over shredded lettuce.
- Place beef on top.
- Serve with picante sauce and sour cream.
GRILLED FAJITA STEAK SALAD WITH PICKLED PINK ONIONS
Walk through any neighborhood in the late afternoon, and chances are you'll catch the scent of grilling food. Like suntan lotion and freshly mowed grass, the smoky fragrance smells like summertime.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Yield 6
Number Of Ingredients 12
Steps:
- Mix garlic and lime juice; set aside 3 Tbs. of mixture for a post-grill marinade. For dressing, add a generous pinch of salt and pepper to the remaining lime juice mixture and slowly whisk in oil; set aside.
- Mix cumin, salt and pepper in a small dish. Rub steaks on both sides with oil, and season with cumin mixture. Brush peppers with oil, then season with salt and pepper. In a small bowl, combine onion with vinegar and a pinch of salt. Set all aside.
- Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place steak and peppers on rack over direct heat, cover and grill until steaks are well seared, 3 to 4 minutes per side for medium to medium-rare meat.
- Transfer steaks to plate and immediately drizzle with reserved lime mixture. Transfer peppers to a cutting board, and cut each quarter in thirds to get 24 pieces of pepper. Let sit 5 minutes or up to 1 hour. Thinly slice steak across grain. Toss greens with dressing. Arrange in six shallow bowls. Top with steak, peppers, pickled onions and a dollop of sour cream.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 8.4 g, Cholesterol 62 mg, Fat 30.6 g, Fiber 1.6 g, Protein 19.2 g, SaturatedFat 9.2 g, Sodium 65.4 mg, Sugar 3 g
GROUND BEEF FAJITA TACO SALAD
Here's a great-tasting taco salad with tons of flavor. It's worth the extra-effort to make your own dressing.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 19
Steps:
- In blender, place all dressing ingredients. Cover; blend on medium speed 30 seconds or until smooth. Pour into small bowl. Cover; refrigerate until serving time.
- In 12-inch nonstick skillet, heat oil over medium heat. Cook bell peppers and onion in oil 6 minutes, stirring occasionally, until tender. Remove vegetables from skillet; set aside.
- In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water; heat as directed on package.
- Place 1 cup lettuce on each of 6 plates. Top with beef mixture, vegetables, tomato, cheese and chips. Serve with dressing.
Nutrition Facts : Calories 470, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 5 g, TransFat 1 g
MARINATED CHICKEN FAJITA SALAD
Living in the Southwest, I've learned to create all sorts of Mexican dishes. This nicely spiced salad is one of my favorites. It's a winner with my luncheon guests. They appreciate the change of pace from typical cold chicken salad.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine 4 tablespoons oil, lime juice, parsley, garlic, cumin and oregano. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. In a large skillet, saute onions in remaining oil for 2 minutes. Add chicken; stir-fry for 2-3 minutes or until chicken just begins to brown. Add the red pepper, chilies and reserved marinade; stir-fry for 2 minutes. Stir in pecans., Place lettuce on individual plates; top with chicken mixture, tomatoes and avocado. Serve with tortillas if desired.
Nutrition Facts :
FAJITA SALAD WITH CREAMY CILANTRO-LIME SAUCE
Make and share this Fajita Salad With Creamy Cilantro-lime Sauce recipe from Food.com.
Provided by AZRT8871
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Combine all ingredients for Cilantro-Lime sauce, and stir well with a whisk. Cover sauce, and chill.
- Combine first 6 ingredients olive oil to black pepper in a medium bowl. Add chicken; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; sauté 8 minutes or until chicken is done. Set aside.
- Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.
Nutrition Facts : Calories 531.3, Fat 19.4, SaturatedFat 3.8, Cholesterol 89.4, Sodium 838.8, Carbohydrate 48.5, Fiber 13.3, Sugar 9, Protein 41.9
PORK FAJITA SALAD
For a refreshing take on fajitas, try this savory salad suggested by Iola Egle of McCook, Nebraska. "Your crowd will love the festive layers and creamy guacamole," Iola assures.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Drain, discarding marinade. Grill chops, uncovered, over medium heat for 12-14 minutes or until juices run clear, turning once. Thinly slice pork; set aside. , In a saucepan, bring broth to a boil; stir in rice. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cool. , Meanwhile, for guacamole, mash avocados with lemon juice. Stir in the tomato, jalapeno, cilantro and onion. In a 5-qt. glass salad bowl, layer lettuce, beans, cheese, pork and guacamole. Spread with salsa. Combine rice and sour cream; spread over salsa. Garnish with olives and green onions.
Nutrition Facts :
GRILLED CHILI LIME CHICKEN FAJITA SALAD
Number Of Ingredients 18
Steps:
- Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken for about two hours, if time allows. Refrigerate the reserved 'untouched' marinade to use as a dressing
- Heat about 1 tsp of oil in a grill pan over medium high heat and grill chicken on each side until golden, crispy and cooked through. Alternately, you can bbq them. Once cooked, set aside to rest.
- Wipe pan over with paper towel; drizzle with another tsp of oil and fry pepper and onion strips until cooked to your liking.
- Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with cilantro leaves and sour cream.
FAJITA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Pulse 3/4 cup of the cilantro, the scallion whites, chipotles, chili powder, lime juice, 2 teaspoons of the salt, and 1 tablespoon of the olive oil in a mini-food processor to make a smooth paste. Coat the steak with the paste. Toss the peppers and onion with 1 tablespoon of the olive oil, and 1/2 teaspoon salt.
- Toast the cumin seeds in a small dry skillet over medium-high heat, about 1 minute. Mix seeds with the cabbage, remaining scallion greens, and remaining 1/4 cup cilantro in a large bowl. Set aside.
- Set a rack 6-inch from the broiler heating element and preheat the broiler. Preheat a broiler pan for about 10 minutes.
- Carefully pull the preheated pan from the broiler, set the steak in the center of the pan, and surround (but do not cover) with the peppers and onion. Return to the broiler. Cook until the meat feels firm but still gives gently when pressed, about 12 minutes for medium rare. Remove steak to a platter and let rest about 10 minutes before slicing. Toss the vegetables, and continue broiling until they soften and char, another 6 to 8 minutes.
- Dress slaw with orange juice and zest, lime zest, 1 1/2 teaspoons salt and 1 tablespoon oil.
- Slice the steak, against the grain, into very thin slices. Arrange on a platter with the peppers and onions. Serve with the slaw.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #main-dish #salads #beans #beef #eggs-dairy #vegetables #easy #cheese #stove-top #one-dish-meal #black-beans #meat #steak #greens #lettuces #equipment #number-of-servings #4-hours-or-less
You'll also love