Flavorful Chicken Fajita Salad
Get ready for summer with a flavorful chicken fajita salad. It’s chock full of delicious roasted corn, sauteed peppers, and more…
Flavorful Chicken Fajita Salad Inspired by a Trip to the W Hotel
Steve and I just returned from a trip to Ft. Lauderdale and stayed at the beautiful W Hotel on Ft. Lauderdale Beach. It was Cinco de Mayo weekend, and the place was jumping!
They have a gorgeous Mexican-style restaurant El Vez on the premises with great salads, mains, and drinks. We ate there twice, and I loved the salads. This salad brings all the Tex-Mex flavors
while being healthful and Mediterranean diet friendly. I know you will love it!
What’s in this gorgeous Chicken Fajita Salad?
- Sauteed Yellow and Orange Peppers
- Sauteed Onions
- Lime
- Cotija Cheese
- Roasted Corn
- Jicama
- Raw Onion
- Pico de Gallo
- Guacamole
- Cauliflower Rice
- Pinto Beans
- Olive Oil
- Grilled Chicken
- Chili Powder
- Cumin
- Garlic Powder
- Salt and Pepper
Mediterranean Diet Salad with a Tex-Mex Twist
Many people get confused when they think about going on a Mediterranean Diet. They believe all the food has to be from the Mediterranean when it’s a set of guiding
principles that make up the heart and soul of the diet. Any cuisine can become a Mediterranean Style Recipe. This Tex-Mex-inspired Chicken Fajita Salad lines up by including fresh vegetables,
beans, corn, citrus, etc. It’s packed with flavor and full of healthful plant goodness! This salad is also delicious without the chicken and can be vegan or vegetarian.
I love salads like this that have crunchy veggies and the warm, deliciousness of grilled chicken and sauteed peppers and onions. It adds up to a big bowl of yum!
Options for Chicken Fajita Salad
- Leave out the chicken, and it’s vegetarian or vegan
- Serve the cauliflower rice and beans on the side with tortillas
- Add chopped cucumbers
- Omit the Pico de Gallo and add halved cherry tomatoes
- Serve with corn chips
- You can also serve this platter style
Flavorful Chicken Fajita Salad
Flavor forward, delicious Tex-Mex style chopped salad inspired by El Vez at the W Hotel Ft. Lauderdale!
- Yield: 4
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
- Sauteed Yellow and Orange Peppers
- Sauteed Onions
- Limes
- Cotija Cheese
- Jicama
- Roasted Corn
- Pico de Gallo
- Avocado
- Cauliflower Rice
- Pinto Beans
- Olive Oil
- Grilled Chicken
- Chili Powder
- Cumin
- Garlic Powder
- Salt and Pepper
- Adobo Sauce
- Raw Onions
Instructions
Steps to Make Chicken Fajita Salad
Step 1. Seasoned Pinto Beans –
Add 1 cup of crushed tomatoes, one teaspoon of Chili Powder, and 1/4 teaspoon of Cumin to 2 cans of Pinto Beans. Simmer on low until heated through about 5 minutes.
Step 2. Roast the Corn
Place four ears of corn in a sheet pan with one tablespoon of olive oil. Roll corn in the oil and season with salt and pepper. Place in a pre-heated 375-degree oven and cook until corn
is tender and just starting to turn light golden and 25 minutes. Check every ten minutes and rotate the corn to prevent burning. Remove from oven, cool and slice kernels off the cobb.
Step 3. Pico de Gallo
Chop two cups of tomatoes and one large onion in a small dice. Add the juice of one lime—mix and place covered in the refrigerator to marinate.
Step 4. Cook the Bell Peppers and Onions
Slice bell Peppers and Onions into long strips. Place in a sheet pan with two tablespoons of olive oil. Sprinkle 1 Teaspoon of dried garlic over the veggies.
Cook in a pre-heated 375-degree oven until tender. Transfer to saute pan and saute over low heat until veggies are golden in color.
Step 5. Grill the Chicken –
Marinade Chicken in 1 Tablespoon Adobe Sauce, one teaspoon of dried garlic, 1/4 teaspoon cumin, juice of one lime, and 1/4 cup olive oil for approximately 20 minutes. I like putting ingredients in a ziplock
bag and ensuring the chicken is coated with the marinade. Place marinated chicken on the grill or in a preheated 400-degree oven. Cook until the chicken reaches an internal temperature of 165 degrees.
Step 6. Chop, the Romaine Lettuce, Chop the Watercress, Julianne The Jicama, and Slice the Avocados.
Step 7. Make the Salad Dressing
1/2 cup Olive Oil, 2 Tablespoons White Wine Vinegar, Juice of One Lime, 1/4 Teaspoon Salt. 1/2 Teaspoon Pepper, 1/2 Teaspoon Dried Garlic
Step 8.
Grate the Cojita Cheese
Place lettuces in a large salad platter, and add corn, cauliflower rice, sauteed peppers and onions, seasoned beans, avocado, pico de Gallo, and sliced grilled chicken. Toss with salad dressing and add crumbled cotija cheese and jicama.
Notes
*Optional serve with tortillas, cauliflower rice, and seasoned pinto beans.
Keywords: Gluten-free,
