Chicken Fajita Salad with Cilantro Lime Vinaigrette

This is a favorite salad in our home. It is just now that I have written it down. I loosely based it on another recipe but had so many changes that the two recipes looked nothing like one another. So, please feel free to do the same with this recipe. Use whatever lettuce and vegetables you like, or leave out a pepper or two, whatever you fancy. But, as I used to tell my students, try the recipe as is the first time through, then make any changes as you like.

4 servings

INGREDIENTS:

Vinaigrette

½ packed cup cilantro leaves with stems

2 cloves garlic, minced

2 tablespoons fresh lime juice

1 tablespoon sherry vinegar

1 teaspoon allulose or honey

½ teaspoon ground cumin

6 tablespoons avocado oil

Chicken

2 chicken breast halves

½ prepared vinaigrette

1 adobo chipotle pepper

1 serrano pepper, quartered lengthwise, seeds & membrane discarded, minced

½ teaspoon ground cumin

½ teaspoon sea salt

Salad

2 cups frisée or arugula lettuce

4 cups romaine lettuce, cut into ribbons crosswise

6 radishes, thinly sliced

1 cucumber, thinly sliced

6 mini-peppers, halved, seeded, thinly sliced

1 large or 2 small tomatoes, cut into thin slices or wedges

1 large or 2 small avocadoes, sliced or diced

DIRECTIONS:

Vinaigrette

  1. Pulse the cilantro and garlic finely in a small food processor or blender. Add the lime juice, vinegar, allulose or honey, cumin, oil, and puree. Divide in two and reserve both refrigerated.

Chicken

  1. Place the chicken breasts in a saucepan. Cover with filtered water and place over low heat. When they come to a bare simmer, turn them over and barely simmer for another three minutes. Turn off the heat and cover it with a lid. Allow the chicken breasts to continue “cooking” for half an hour.

  2. Meanwhile, puree half the vinaigrette with the chipotle adobo, serrano pepper, cumin, and sea salt.

  3. When the chicken is cooked through, drain and shred the chicken breast Toss with the adobo pepper vinaigrette and set aside.

Salad

  1. Toss the arugula, romaine, radishes, cucumber, and mini-peppers together with the remaining vinaigrette. Place on a platter or four dinner plates. Top with tomatoes, avocadoes, and shredded chicken. Serve cold.

Chicken Fajita Salad with Cilantro Lime Vinaigrette

Chicken Fajita Salad with Cilantro Lime Vinaigrette
Yield: 4 servings
Author:
Prep time: 30 MinCook time: 10 MinInactive time: 30 MinTotal time: 1 H & 10 M
This is a favorite salad in our home. It is just now that I have written it down. I loosely based it on another recipe but had so many changes that the two recipes looked nothing like one another. So, please feel free to do the same with this recipe. Use whatever lettuce and vegetables you like, or leave out a pepper or two, whatever you fancy. But, as I used to tell my students, try the recipe as is the first time through, then make any changes as you like.

Ingredients

Vinaigrette
  • ½ packed cup cilantro leaves with stems
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sherry vinegar
  • 1 teaspoon allulose or honey
  • ½ teaspoon ground cumin
  • 6 tablespoons avocado oil
Chicken
  • 2 chicken breast halves
  • ½ prepared vinaigrette
  • 1 adobo chipotle pepper
  • 1 serrano pepper, quartered lengthwise, seeds & membrane discarded, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon sea salt
Salad
  • 2 cups frisée or arugula lettuce
  • 4 cups romaine lettuce, cut into ribbons crosswise
  • 6 radishes, thinly sliced
  • 1 cucumber, thinly sliced
  • 6 mini-peppers, halved, seeded, thinly sliced
  • 1 large or 2 small tomatoes, cut into thin slices or wedges
  • 1 large or 2 small avocadoes, sliced or diced

Instructions

Vinaigrette
  1. Pulse the cilantro and garlic finely in a small food processor or blender. Add the lime juice, vinegar, allulose or honey, cumin, oil, and puree. Divide in two and reserve both refrigerated.
Chicken
  1. Place the chicken breasts in a saucepan. Cover with filtered water and place over low heat. When they come to a bare simmer, turn them over and barely simmer for another three minutes. Turn off the heat and cover it with a lid. Allow the chicken breasts to continue “cooking” for half an hour.
  2. Meanwhile, puree half the vinaigrette with the chipotle adobo, serrano pepper, cumin, and sea salt.
  3. When the chicken is cooked through, drain and shred the chicken breast Toss with the adobo pepper vinaigrette and set aside.
Salad
  1. Toss the arugula, romaine, radishes, cucumber, and mini-peppers together with the remaining vinaigrette. Place on a platter or four dinner plates. Top with tomatoes, avocadoes, and shredded chicken. Serve cold.

Nutrition Facts

Calories

465.4

Fat (grams)

37.92 g

Sat. Fat (grams)

4.98 g

Carbs (grams)

20.96 g

Fiber (grams)

10.9 g

Net carbs

10.06 g

Sugar (grams)

6.99 g

Protein (grams)

16.63 g

Sodium (milligrams)

382.13 mg

Cholesterol (grams)

36.16 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

fajita salad, chicken, cilantro lime vinaigrette
entree salad
Mexican American
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