Chicken Fajita Salad
Submitted by DonsMaggie
Smoky broiled chicken meets black beans, fresh cilantro, red peppers, and crunchy greens in this Tex-Mex fajita salad. Tossed in a tangy red wine vinegar dressing and ready in 30 minutes flat.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
30 minAll the bold, smoky flavors of chicken fajitas, minus the tortilla, plus a whole lot of crunch.
Broiled chicken gets sliced into thin strips and tossed with black beans, diced red peppers, scallions, cilantro, and a heap of mixed greens.
A splash of red wine vinegar dressing ties everything together without weighing it down.
Top with guacamole and sour cream if you want the full experience. You do.
Chef Tips
- Get good char on the chicken: Broil or grill until you see those dark, caramelized edges. That’s where the flavor lives.
- Drain the beans and tomatoes well: Nobody wants a soggy salad. Give them an extra shake in the colander.
- Make it ahead: Prep everything but the greens. Toss the salad right before serving to keep things crisp.
Ingredients
Directions
Brush chicken with Stir fry Cooking Sauce.
Broil or BBQ 3 to 5 min. per side or until done, basting with more Cooking Sauce; slice into thin strips.
Combine remaining ingredients with chicken strips and toss with 1 tablespoon Cooking Sauce and 2 tablespoons red wine vinegar dressing.
Garnish with guacamole and sour cream, if desired.
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