Tuesday, July 12, 2016

953. Chicken Fajita Salad

 Fajita is a Mexican dish usually consisting of seared sliced steak, sauteed capsicum peppers and onions, all wrapped up in a tortilla with some sour cream and plenty of jalapenos and coriander. This salad is fajita-inspired, using instead a deliciously marinated seared chicken fillet, and a trifecta of similarly seared capsicum.
While not totally authentic, the accumulated juices of the seared chicken and its marination are picked up by the sliced capsicums and lend the most amazing flavor to the salad. The chicken and capsicums, once cooled, top the fresh crunchy salad to make a meal in itself.


For the chicken:
2 large chicken breasts
1 lemon, juice
1 lime juice
2 cloves garlic, grated
1/2 tsp chili flakes
1 tsp honey
1 tsp salt
3 Tbsp olive oil

For the salad:
1 yellow capsicum
1 red capsicum
1 green capsicum
1 ripe avocado
1 cup feta cheese
1 small head iceberg lettuce
1 cup cherry tomatoes
1/4 cup coriander leaves

For the dressing:
1 cup greek yogurt
1/2 cup packed coriander leaves
2 Tbsp pickled jalapenos
1 tsp honey
2 limes, juice
3 Tbsp olive oil
1 tsp salt


Marinate the chicken overnight: In a ziplock bag, place the sliced chicken, lemon juice, lime juice, garlic, chili, honey, salt, and olive oil.
Seal the bag and squidge around to coat the contents in the spice mix.
Refrigerate a few hours or up to overnight. Bring to room temperature before cooking.
Heat a griddle pan to searingly hot. Add the chicken and cook until grilled and partly charred; set aside.
In the same griddle pan the chicken was cooked in, add the sliced capsicums and saute in the chicken juices until partly cooked; set aside.
In the salad serving dish, put the roughly chopped iceberg lettuce, halved cherry tomatoes, sliced ripe avocado.
Add the cooled chicken and capsicum over the salad, and dot with the feta cheese.
To make the dressing, put all the dressing ingredients in a blender and pulse until homogeneous.
Dress the salad just before serving.

صحة و عافية

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