Last week was chicken week in our house. Boneless, skinless chicken was only $3.99/lb at Metro on the weekend, so I seriously stocked up, and then proceeded to make a ton of recipes. We had the cheesy chicken and rice casserole on Monday, chicken quesadillas on Tuesday, this salad on Wednesday, leftovers on Thursday and chicken nuggets on Friday. And I even had a little left to add to my spinach salad. Who knew 4 1/2 pounds of chicken could go so far?!?
I really enjoyed this salad. It’s basically a warm fajita, but without the tortilla. My family decided against the pile of lettuce, so I used the mixture to make them traditional fajitas (but with the delicious dressing from this recipe). You can have this recipe go either way! I would also say that 1 1/2 pounds of chicken is a bit much for 4 people, but that’s up to your discretion. I think I only used maybe 1 pound.
Eata Fajita Salad (from Looneyspoons)
serves 4 (as a meal)
What you need:
1/2 cup sour cream
2 1/2 Tablespoons freshly squeezed lime juice, divided
1 teaspoon sugar
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 Tablespoon olive oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds), sliced
1 red onion, sliced
1 green onion, sliced
1 small red onion, thinly sliced into rings
1/2 cup salsa
2 Tablespoons minced cilantro *optional
8 cups shredded lettuce
1/2 cup packed cheddar cheese
What to do:
Prepare the dressing: In a small bowl, combine the sour cream, 1 1/2 Tbsp lime juice, sugar, chili powder and cumin. Place in the fridge until ready to use.
Cook the fajita mixture: Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until no longer pink. If you like soft vegetables, add them soon after the chicken. If you like crunchy peppers, add the vegetables once the chicken has browned a little and cook for 3 minutes. Add the salsa and cook for another 2 minutes. Stir in the remaining 1Tbsp of lime juice and cilantro and remove from heat.