Zesty Chicken Fajita Salad with Creamy Avocado Lime Vinaigrette | Red or Green?

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: queso fresco

Reduced-fat cheese lowers calories while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute for cooking.

tortilla strips

🥗Healthier: baked tortilla chips

💰Cheaper: crushed corn tortillas

Crushed corn tortillas can be a budget-friendly alternative.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and more flavorful.

Zest and juice a whole lime.

In a small chopper, combine 2 small avocados, 1 and 1/2 cups cilantro, lime zest, 1 chopped serrano pepper, lime juice, and 1/2 cup olive oil.

Add 1/4 teaspoon of salt to the mixture and blend, adding a little water to thin it out if necessary.

Set the avocado lime vinaigrette aside.

Chop 3 bell peppers and slice 2 chicken breasts into 1/4 inch strips.

In a bowl, mix the chicken strips with 1 tablespoon of canola oil, 1 teaspoon of chili lime salt, and 1/2 teaspoon of onion salt.

Heat 1 tablespoon of oil in a large cast iron skillet and cook the chicken for about 4 to 5 minutes until browned.

Add the bell peppers and cook for another 5 minutes, then add 1/2 teaspoon of salt and 1/8 teaspoon of cracked black pepper, cooking for an additional 2 minutes.

Set the fajita mix aside to cool slightly.

In a large bowl, combine mixed romaine and spring mix lettuce with 1/2 can of rinsed black beans.

Add the chicken fajita mix and top with the avocado lime vinaigrette, 1/2 cup of shredded cheddar cheese, crispy tortilla chips, lime, cilantro, and fresh salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens