Entree: United States – Tex-Mex Borderlands – Chicken Fajita Salad (Grilled marinated chicken with sautéed bell peppers and onions served over greens with a lime-cilantro dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Additional 30 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 large boneless skinless chicken breasts, approx. 10 oz (285 g) each
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) chili powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (2 g) onion powder
- 1/2 tsp (2 g) kosher salt, or to taste
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) vegetable oil for sautéing peppers
- 2 bell peppers, assorted colors, sliced into 1/2-inch (1.27 cm) strips, approx. 12 oz (340 g)
- 1 medium red onion, sliced into 1/2-inch (1.27 cm) strips, approx. 6 oz (170 g)
- 6 cups (180 g) mixed salad greens or romaine, torn
- 1 cup (150 g) cherry tomatoes, halved
- 1 ripe avocado, sliced
- 1/4 cup (30 g) shredded cheddar or crumbled cotija cheese
- 1/2 cup (120 g) canned black beans, drained and rinsed (optional)
- 2 small flour tortillas, cut into strips and toasted (optional)
For the dressing:
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) chopped fresh cilantro
- 1/2 tsp (2 g) honey or agave (optional)
- 1/4 tsp (1 g) salt
- 1/8 tsp (0.5 g) black pepper

Show original ingredient measurements

- 2 large boneless skinless chicken breasts, approx. 10 oz (285 g) each
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) chili powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (2 g) onion powder
- 1/2 tsp (2 g) kosher salt, or to taste
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) vegetable oil for sautéing peppers
- 2 bell peppers, assorted colors, sliced into 1/2-inch strips, approx. 12 oz (340 g)
- 1 medium red onion, sliced into 1/2-inch strips, approx. 6 oz (170 g)
- 6 cups (180 g) mixed salad greens or romaine, torn
- 1 cup (150 g) cherry tomatoes, halved
- 1 ripe avocado, sliced
- 1/4 cup (30 g) shredded cheddar or crumbled cotija cheese
- 1/2 cup (120 g) canned black beans, drained and rinsed (optional)
- 2 small flour tortillas, cut into strips and toasted (optional)
For the dressing:
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) chopped fresh cilantro
- 1/2 tsp (2 g) honey or agave (optional)
- 1/4 tsp (1 g) salt
- 1/8 tsp (0.5 g) black pepper

Instructions

1. Make the marinade/dressing: in a bowl combine 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, 1/2 tsp (2 g) salt, and 1/4 tsp (1 g) pepper. Reserve 2 tbsp (30 ml) of this mixture for the salad dressing.
2. Place chicken breasts in a shallow dish or zip-top bag, pour remaining marinade over chicken, and marinate in the refrigerator 20–30 minutes (or up to 2 hours).
3. While chicken marinates, heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. Add sliced bell peppers and red onion, season with a pinch of salt, and sauté until tender-crisp and slightly charred, 6–8 minutes. Remove from heat and keep warm.
4. Grill or pan-sear the chicken: heat a grill pan or outdoor grill to medium-high. Cook chicken 5–7 minutes per side or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.
5. Make the lime-cilantro dressing: whisk reserved 2 tbsp (30 ml) marinade with 3 tbsp (45 ml) olive oil, 1 tbsp (15 ml) chopped cilantro, 1/2 tsp (2 g) honey, 1/4 tsp (1 g) salt, and 1/8 tsp (0.5 g) pepper until emulsified.
6. Assemble the salad: divide mixed greens among four plates, top with cherry tomatoes, black beans if using, warm peppers and onions, sliced grilled chicken, avocado, and sprinkle with cheese.
7. Drizzle each salad with lime-cilantro dressing and add toasted tortilla strips if desired. Serve immediately.