Cinco de Mayo Chicken Fajita Salad
As Cinco de Mayo celebrations abound in my area, I was inspired to create this simple yet festive fajita salad. Let your family’s imaginations run wild by offering a selection of creative toppings.View more fun and yummy Cinco de Mayo goodies HERE.
Yield: about 4 servings
Yield: about 4 servings
Ingredients
Marinade
- 1 tablespoon lime juice
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 2 teaspoons cumin
- 1 teaspoon ancho chili powder or favorite chili powder
- Cayenne as desired
- 1 green onion sliced
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 2 teaspoons olive oil
- 1 red bell pepper cut into strips
- 1 green bell pepper cut into strips
- 1 large onion sliced, cut into strips
- 8 ounces mushrooms sliced
- 1 head butter or romaine lettuce separated into leaves
Toppings Bar (choose as many as desired)
- Pico de gallo
- Guacamole
- Shredded cheddar cheese
- Plain yogurt
- Sliced green onions
- Chopped fresh cilantro or parsley
- Lime wedges
- Taco Ranch Dressing and Mango or Peach Salsa
- Whole-grain or gluten-free tortilla chips
Instructions
Marinade:
- In a large bowl, whisk together all ingredients. Add chicken strips.
- Cover; refrigerate for at least 2 hours. Chicken may be marinated up to one day ahead.
Fajita Mixture:
- Coat a large skillet with the 2 teaspoons olive oil and heat over medium-high setting.
- Sauté peppers, onions and mushrooms for about 10 minutes or until softened and nicely browned. Remove vegetables to a bowl; cover with a towel to keep warm.
- In the same skillet, add chicken strips. Sauté chicken for 2 to 3 minutes per side or until cooked through, with no pink remaining.
- Return veggies to pan, stirring to combine. Sauté for an additional minute, just until heated through.
Assembly:
- Arrange lettuce leaves on plates. Top each plate with fajita mixture.
- Offer choice of toppings in bowls. Drizzle salad with additional lime juice if desired.
Notes
Make Ahead and Storage Tips: chicken may be marinated up 1 day ahead. Cover and refrigerate. Fajita mixture may be cooked up to 2 days prior to serving. Salad may be assembled earlier in the day. Store covered in the refrigerator.
Go salsa crazy! Consider offering either Mango Salsa or Peach Salsa along with your salad toppings for a nice "kick."
Other fun and yummy Cinco de Mayo dishes for your party: Turkey Tacos with Mango Salsa, Crockpot Mexican Jumping Bean Chili and Crockpot Chicken Fajita Soup.
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