Chicken Fajita Salad with Creamy Cilantro Dressing | Ep. 1280

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.

Mix together chili powder, cumin, granulated garlic, paprika, oregano, salt, and olive oil in a bowl.

Add the juice of one lime to the spice mixture and coat the thinly sliced chicken breast with it.

Cover the chicken and refrigerate for about an hour to marinate.

Take the chicken out of the fridge and let it come to room temperature for about 10 minutes before grilling.

In a small food processor, combine plain Greek yogurt, chopped cilantro, scallions, a pinch of salt, and a drizzle of olive oil.

Juice one and a half limes into the food processor and blend until creamy.

Grill the marinated chicken, peppers, and scallions on a hot grill for a few minutes until cooked through and with grill marks.

Remove the grilled chicken and vegetables from the grill, let cool slightly, and slice the chicken and chop the grilled onions.

In a large plate, arrange a mix of red leaf and romaine lettuce, then add the grilled peppers, scallions, and sliced chicken on top.

Sprinkle pico de gallo over the salad and drizzle the creamy cilantro dressing on top or serve it on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens