{"id":15949,"date":"2017-06-07T10:34:11","date_gmt":"2017-06-07T14:34:11","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=15949"},"modified":"2019-06-12T14:25:19","modified_gmt":"2019-06-12T18:25:19","slug":"chicken-fajita-salad","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/chicken-fajita-salad\/","title":{"rendered":"Chicken Fajita Salad"},"content":{"rendered":"

\"Chicken<\/p>\n

Chicken Fajitas have a special place in my memory, since my friend group in college used to eat at\u00a0Chili\u2019s all the time. Daniel and I would always order the fajitas. There’s just something fun about the sizzling platter and setting up your own mini assembly line with an efficiency that would make Henry Ford jealous. The flavors are fresh and rich\u2014chili- and cumin-seasoned grilled chicken with saut\u00e9ed vegetables topped with salsa and your favorite Tex-Mex fixins.<\/p>\n

My\u00a0chicken fajita salad incorporates the same great flavors but it’s a little lighter. I combine the hot ingredients over a fresh bed of mixed greens and top it with cheese, avocado, sour cream, and pico de gallo. Since I\u2019m using avocado\u00a0here, I only sprinkle on\u00a0a small amount of cheese, which helps keep the calories down. (*Another way you could make it a little lighter is by using nonfat greek yogurt in place of traditional sour cream.) <\/em>Enjoy!<\/p>\n

<\/div>
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\"Chicken<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Chicken Fajita Salad<\/h2>\n
<\/div>\n
My\u00a0chicken fajita salad incorporates great flavors but is nice and light. I combine the hot ingredients over a fresh bed of mixed greens and top it with cheese, avocado, sour cream, and pico de gallo. <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course, Salad<\/span><\/div>
Cuisine: <\/span>American, Mexican<\/span><\/div>
Keyword: <\/span>chicken fajita, chicken fajita salad, mexican chicken salad recipe<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> servings<\/span><\/span><\/div>\n
Calories: <\/span>420<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 1 \u00bd<\/span> teaspoons<\/span> chili powder<\/span><\/li>
  • 1 \u00bd<\/span> teaspoons<\/span> ground cumin<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> paprika<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> cayenne pepper<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> salt<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> ground black pepper<\/span><\/li>
  • 1<\/span> pound<\/span> boneless skinless chicken breasts<\/span> cut into thin strips<\/span><\/li>
  • 1<\/span> red bell pepper<\/span> thinly sliced<\/span><\/li>
  • 1<\/span> yellow bell pepper<\/span> thinly sliced<\/span><\/li>
  • 1<\/span> onion<\/span> red or yellow, thinly sliced<\/span><\/li>
  • 4<\/span> teaspoons<\/span> extra virgin olive oil<\/span><\/li>
  • \u2154<\/span> cup<\/span> grated cheddar cheese<\/span><\/li>
  • 1<\/span> avocado<\/span> pitted and sliced<\/span><\/li>
  • \u00bd to \u00be<\/span> cup<\/span> store-bought pico de gallo or salsa<\/span><\/li>
  • \u00bd<\/span> cup<\/span> sour cream<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • In a small bowl, mix the chili powder, cumin, paprika, cayenne, salt, and black pepper. Season the chicken all over with half of the spice mixture.<\/div><\/li>
    • In a large skillet, heat half of the olive oil over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked throughout, about 8 minutes. Transfer to a plate and wipe out the skillet with a wad of paper towels (be careful!).<\/div><\/li>
    • Return the skillet to the stovetop and heat the remaining 2 teaspoons of olive oil over medium-high heat. Add the bell peppers and onions and cook, stirring frequently, until just beginning to soften, about 5 minutes. Add the remaining half of the spice mixture and 2 tablespoons water and stir well to coat the veggies in the spices. (The water should prevent the spices from burning and forming a dry\/hard crust on the veggies.) Cook, stirring frequently, until the veggies are tender, about 3 more minutes.<\/div><\/li>
    • Divide the lettuce among 4 plates or bowls. Top evenly with chicken and veggies and divide the cheese, avocado, pico de gallo (or salsa), and sour cream among the plates. Serve immediately.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n

      Nutrition<\/h3>
      Calories: <\/span>420<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>32<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>27<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>107<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>812<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1009<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>6<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>2020<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>101.9<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>205<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      Chicken Fajitas have a special place in my memory, since my friend group in college used to eat at\u00a0Chili\u2019s all …<\/p>\n","protected":false},"author":3,"featured_media":15951,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1158,1058,1059],"tags":[],"class_list":["post-15949","post","type-post","status-publish","has-post-thumbnail","hentry","category-recipes","category-poultry","category-salads"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15949","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=15949"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15949\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media\/15951"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=15949"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=15949"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=15949"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}