Chicken Fajita Salad

Submitted by eLLe-ious

"This colorful and nutrient-rich dish comes together in a hurry, thanks to the advanced prep work. We developed this as a satisfying main-course salad with a cilantro-lime cream sauce, but Phase 2 diners can add a whole-wheat tortilla to create a true fajita. TIP: For best flavor, bring chicken and cooked vegetables to room temperature before serving."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• Sauce Ingredients

• 1⁄4 cup reduced-fat sour cream (have extra on hand to use as topping)
• 2 tablespoons minced fresh cilantro
• 1 tablespoon fresh lime juice
• 1⁄4 teaspoon ground cumin

• Salad Ingredients

• 2 teaspoons extra virgin olive oil
• 1 tablespoon fresh lime juice
• 5 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1⁄2 ripe avocado, peeled and diced
• 4 cooked cumin chicken breasts, cut into strips
• 1 roasted red onion, thinly sliced
• 2 roasted red peppers, cut into strips

directions

1. 1. In small bowl, combine all sauce ingredients.
2. 2. For salad: In large bowl, combine oil and lime juice. Add lettuce, tomatoes, and avocado; toss to coat. Top with chicken, onion, and peppers (from Ginger Chicken recipe). Serve immediately; garnish servings with a dollop of cream.

Reviews

[Chef Angel 1986]

I think there is too much lime to this recipe and it takes away from the flavors of everything else