Last weekend was absolutely beautiful here in Atlanta, so I wanted to take advantage of the patio weather. I enjoyed this Quinoa & Kale Breakfast Bowl (added a few red bell peppers too!) and coffee on the porch. As I sat sipping on my coffee, I thought about what I’d concoct for lunch.
Lately, I’ve been in a rut when it comes to my salad making. Using the same veggies and dressing has worn on me a bit, so I decided to mix things up. This chicken fajita salad with cilantro lime vinaigrette has lots of tex-mex flavors and colorful veggies. It reminded me of those sizzling fajita platters at Mexican food restaurants that everyone stares at as it comes out of the kitchen.
The marinade and dressing for this salad were very simple and you can make them ahead of time to save time! I also decided to crisp up a few tortilla strips for some crunch. It definitely helped me add some flare to my salad game and satisfy my tex-mex craving.
- 2 chicken breasts
- 1 tbsp vegetable oil
- 4 tbsps lime juice
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp pepper
- Mix spices, lime juice and oil and coat the two chicken breasts.
- Let the chicken sit in the marinade for about 2 or more hours.
- Cook in skillet on medium heat for about 5-6 minutes on each side.
- 2 tbsps olive oil
- 3 tbsps lime juice
- 2 garlic cloves, minced
- 1/4 tsp sugar
- 3 tbsps cilantro, finely chopped
- Half of an avocado, smashed
- Salt to taste
- Put the ingredients in a blender and blend until smooth or smash the avocado and mix in all other ingredients.
- If the dressing is too thick, add more olive oil and lime juice.
I used spring mix and spinach, chopped red bell peppers, chopped white onion, yellow cherry tomatoes, tri-color quinoa, avocado, and crispy tortilla strips. For the tortilla strips, I cut a corn tortilla into strips and cooked in a tablespoon of olive oil until they were lightly browned and crispy. Toss to mix and enjoy!