Grilled Chili Lime Chicken Fajita Salad
Ingredients
Marinade/Dressing:
- 3 tablespoons olive oil
- 100 ml (just over 1/3 cup) freshly squeezed lime juice
- 2 tablespoons cilantro, chopped
- 2 cloves garlic, crushed
- 1 teaspoon brown sugar
- 3/4 teaspoon red chili flakes, (or red pepper flakes -- adjust to your preference of spice)
- 1/2 teaspoon ground Cumin
- 1 teaspoon salt
- 4 chicken thigh fillets, skin removed (no bone)
- 1/2 yellow bell pepper, deseeded and sliced
- 1/2 red bell pepper, deseeded and sliced
- 1/2 an onion, sliced
- 5 cups Romaine, (or cos) lettuce leaves, washed and dried
- 2 avocados, sliced
- Extra cilantro leaves to garnish
- Sour cream, (optional) to serve
- Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
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