MEXICAN CHICKEN FAJITA SALAD

Mexican Chicken Fajita salad image

Provided by Nor Mac

Time 35m

Number Of Ingredients 35

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2 lb chicken breast,or chicken breast tenders
2 c mexican cheese blend shredded
1 large head of romaine lettuce
2 c corn and black bean avocado salsa recipe below
1 pt grape tomatoes chopped
TORTILLA STRIPS
4 tortilla rounds
3/4 tsp salt
CHICKEN MARINADE
1/4 c water
1/4 c lime juice
3 tsp instant chicken bouillon powder
1/4-1/2 tsp cayenne pepper depending on how spicy you like your chicken
1 tsp garlic powder
1 tsp paprika
2 tsp sugar
2 tsp chili powder
1/2 tsp cumin
CHEESE QUESADILLA OPTIONAL
1 c mexican cheese blend shredded
2 flour tortilla's
2 Tbsp canola oil
SALSA FOR SALAD
15 oz can black beans rinsed well,and strained
15 oz can of sweet corn rinsed and strained
14 oz can of diced tomatoes with green chili's juice and all
1 avocado peeled and chopped
1 pt grape tomatoes quartered
1/2 red onion finely chopped
2 tsp honey
1/4 -1 /2 tsp cayenne pepper depending on how spicy you like it
3 Tbsp lime juice divided
1/2 tsp salt
2 tsp olive oil
DRESSING OPTIONAL: 2 SMALL ORANGES, JUICED OR 1 LARGE ORANGE, JUICED 2 TABLESPOONS BALSAMIC VINEGAR 2 TABLESPOONS HONEY 1 CLOVE GARLIC, PEELED 3/4 TEASPOON SALT 3/4 TEASPOON FRESHLY GROUND BLACK PEPPER 3/4 CUP EXTRA-VIRGIN OLIVE OIL.

Steps:

1. make Salsa. Combine all ingredients Except add tomatoes and Avocado last.
2. Combine all ingredients in a bowl to make marinade. Place chicken in marinade and refrigerate for an hour.
3. Mean while Take the tortilla's and brush all sides with oil. Stack them together. Cut in half. Then slice into thin strips starting at the short end. Toss the strips with salt. and bake on sheet pan at 400 degree's about 10 minutes. Toss them with spatula after 5 minutes. Watch them. If they are brown they are over cooked. You want them slightly browned. Take out of oven and cool.
4. Make the Salad. rinse dry and chop romaine. Chop tomatoes. Toss the lettuce with the tomatoes. Divide mixture to 4 plates,or bowls. Top with 1/4 of Corn salsa mixture. Sprinkle 1/4 of the cheese on each dish.
5. Heat grill. Spray with oil so chicken doesn't stick. Cook until no pink shows when cut. Cut chicken in to strips. place on salads equally. Sprinkle tortilla strips on salad,and top with Orange Balsamic dressing. enjoy
6. Optional cheese Quesadilla': Heat 1/2 the oil in a large fry pan. place tortilla in pan. Sprinkle with cheese. After about 1-2 minutes. Fold in half. Brown on both sides until cheese is melted. Cut and serve.
7. Serve salad with your favorite vinegrette