Chicken Fajita Salad (Edit)

Components

  • Roasted Corn Salsa

Ingredients

  • 1 yellow pepper, sliced

  • 1 red pepper, sliced

  • ½ onion, sliced

  • 1-2 Tbsp olive oil

  • salt & pepper

  • 1 lb chicken

  • 1 packet fajita seasoning

  • 1 bunch cilantro, chopped

  • 2 limes, halved

  • 1-2 heads romaine lettuce

  • shredded mexican cheese

Directions

  • In a frying pan, fry the (bite sized) sliced peppers and onion with the oil and salt & pepper until they’ve reached your desired cook. (For instance, if you like more crunch, then you probably will only get a bit of browning on them or if you like them a bit softer then you’ll let them cook more.)

  • Coat the chicken in the fajita seasoning and either cook entirely in a pan or on a grill. Chop the chicken (once cool enough to handle) into bite sized pieces.

  • Finely chop the cilantro and set off to the side in a small bowl or container.

  • Prep the lettuce (wash and tear or chop into ~bite sized pieces)

  • Put the salad together. Typically I arrange it like this- lettuce, corn salsa, peppers, chicken, cheese, cilantro, and then half a lime’s juice over the top (kind of like a dressing). Whatever you do, don’t skip the lime juice–it really enhances the whole thing.

Roasted Corn Salsa

Ingredients

  • 2 cloves garlic, minced

  • 3 cobs of corn

  • 1 jalapeno

  • 1½ Tbsp olive oil

  • 2 tomatoes, diced

  • ½ red onion

  • 1 bunch cilantro leaves, minced

  • 1 lime, juiced

Steps

  • Cut corn off of the cob. Don’t focus on cutting too deep–once the outer layer is cut off, you can run the back/blunt side of the knife down the cob and press the rest of the soft kernel innards out. If you cut too deep then you’ll risk getting part of the really tough center in your salsa.

  • Cut jalapeno in half and deseed. (You’ll chop the jalapeno AFTER it’s roasted.)

  • Preheat oven to 400F

  • Toss corn, jalapeno, and 2 cloves of the garlic together with olive oil. Salt and pepper to taste.

  • Roast for 25-30 minutes.

  • Mix onion, tomato, and cilantro. Add the zest of one lime and its juice.

  • Combine the two mixtures once the corn is cool.