Love That Olive whips up Grilled Fajita Salad

grilled chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu provides a plant-based protein option, while chickpeas are cost-effective and nutritious.

tortilla strips

🥗Healthier: baked pita chips

💰Cheaper: crushed cornflakes

Baked pita chips are lower in fat, and crushed cornflakes can add crunch at a lower cost.

Start by preparing the chicken on the grill.

Season the chicken with sugar, garlic powder, cumin, chili powder, and Himalayan sea salt.

Dredge the chicken in the seasoning mixture.

Drizzle the chicken with lime olive oil before placing it on the grill.

Season the peppers with some of the remaining seasoning and place them on the grill.

Grill the corn on the cob, previously drizzled with lemon olive oil, until you achieve grill marks on both sides.

Prepare the dressing by combining lime olive oil and mango balsamic in equal parts.

Add fresh cilantro, Himalayan pink sea salt, lime juice, and lime zest to the dressing mixture.

Stir or whisk the dressing until well combined.

To assemble the salad, use a large platter and layer romaine and butter lettuce as the base.

Cut the grilled chicken into pieces and add it to the salad.

Add the grilled corn, cherry tomatoes, and fresh limes for squeezing over the salad.

Include grilled peppers and sprigs of cilantro for garnish.

Add sliced fresh avocados to the salad.

Sprinkle crumbled Cojita cheese over the top of the salad.

Drizzle the prepared dressing over the entire salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens