Chicken Fajita Salad
Everything you love about everyone's favourite dinner, but in salad form.
30 minutes prep
30 minutes cook
Serves 3
Ingredients
- 4tortillas, cut into shards
- 6chicken thighs, rubbed with fajita seasoning
- 1 red onion, cut into half moons
- 1 orange pepper, cut into slices
- 1red pepper, cut into slices
- 1green pepper
- 1 tbspfajita seasoning
- 1 lettuce, sliced
- 30gcoriander
- 200gsour cream
- 1avocado
- 1lime, juiced
- 1 tspflaked sea salt
Salad stuff:
Avocado crema:
That's right, you can now munch the undisputed highlight of tex-mex cuisine in guilt free salad form. It's basically your favourite fajita recipe, but healthy!
Method
Preheat the oven to 180°C. Find a deep roasting dish and scatter the tortilla pieces into the bottom.
Top with a roasting rack and the chicken thighs that have been rubbed with fajita seasoning - the thinking is the delicious roasting juices will add flavour to the crispy tortillas.
Roast until the tortillas are crispy then remove. Check the chicken thighs are cooked through then slice them up.
Into the roasting tray add the sliced onions and peppers and the tbsp of seasoning. Roast until cooked through but not floppy.
Meanwhile, blitz all the crema ingredients together.
Toss everything together and scatter with coriander and a pinch of Mexican dried chillies if you want things spicy.
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