Fajita Salad

Instructions

1. 1

   Marinate the Chicken

   • In a medium bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, chili powder, 1 tsp cumin, smoked paprika, garlic powder, onion powder, 1 tsp salt, and black pepper.
   • Add the chicken strips and toss until they are fully coated.
   • Cover and let marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2. 2

   Prepare the Cilantro-Lime Dressing

   • While the chicken marinates, combine all dressing ingredients (1/2 cup olive oil, 1/4 cup lime juice, 1/2 cup cilantro, honey, garlic cloves, 1/4 tsp cumin, and 1/2 tsp salt) in a blender or food processor.
   • Blend on high for 30-45 seconds until the dressing is smooth and creamy. Set aside.
3. 3

   Sauté the Vegetables

   • Heat 1 tbsp of olive oil in a large cast-iron skillet or pan over medium-high heat until it shimmers.
   • Add the sliced bell peppers and red onion. Sauté for 6-8 minutes, stirring occasionally, until they are tender-crisp with visible char spots.
   • Remove the vegetables from the skillet and transfer to a plate.
4. 4

   Cook the Chicken

   • Return the same skillet to medium-high heat. Add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding.
   • Cook for 3-4 minutes per side, until golden brown, charred in spots, and cooked through. The internal temperature should reach 165°F (74°C).
   • Remove the chicken from the skillet and let it rest for a few minutes.
5. 5

   Assemble the Salad

   • In a large salad bowl, combine the chopped romaine lettuce, rinsed black beans, corn kernels, and halved cherry tomatoes.
   • Divide the salad base evenly among four bowls or plates.
   • Top each salad with a portion of the cooked chicken, sautéed peppers and onions, and sliced avocado.
6. 6

   Dress and Serve

   • Drizzle the cilantro-lime dressing over each salad just before serving.
   • Garnish with fresh chopped cilantro and serve immediately.