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Thursday, October 16, 2014,5:02 PM by
Ponmathi Srilekha.S

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CHICKEN FAJITA SALAD

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To make the avocado salsa, place the avocado in a small bowl and stir in the tomatoes, coriander and lime juice. Season with salt and pepper. Cover the surface closely with cling film and chill in the refrigerator.
  • Place the chicken in a bowl. Add the lime juice, oil, pepper, oregano and chilli powder. Toss to coat. Cover and leave to marinate at room temperature for 1 hour.
  • Heat a cast iron griddle pan until very hot and add the chicken slices. Cook for 5 minutes, turning occasionally, until the chicken is cooked through and charred in places.
  • Remove from the pan and keep warm. Add the onion and red pepper to the pan and cook for 5 minutes, turning once until just tender,
  • Divide the salad leaves between 4 serving plates and top with the chicken, onion and red pepper. Serve immediately with the avocado salsa, lime slices and soured cream.

INGREDIENTS

  • 500 grams skinless, boneless chicken breasts, sliced
  • 4 tablespoon lime juice
  • 4 tablespoon sesame oil
  • 2 teaspoon pepper
  • 2 teaspoon dried oregano
  • 2 teaspoon mild chilli powder
  • 2 onions, sliced into thin wedges
  • 2 red pepper, deseeded and thickly sliced
  • 300 grams mixed salad leaves
  • Lime slices and soured cream, to serve

Avocado Salsa

  • 2 ripe avocado, finely diced
  • 4 ripe tomatoes, finely chopped
  • 2 tablespoon fresh chopped coriander
  • 2 tablespoon lime juice
  • Salt and pepper

8 comments for “Chicken Fajita Salad”

  • Posted Thursday, February 16, 2023 at 10:28:48 PM

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