Tender and juicy chicken thighs grilled in a chilli lime marinade that doubles as a dressing! Creamy avocado slices, grilled red and yellow peppers, and succulent chicken pieces.
Ingredients
3 tbsp olive oil
100 ml freshly squeezed lime
juice
2 tbsp chopped cilantro
2 cloves garlic, crushed
1 tsp brown sugar
1/2 tsp cumin
1 tsp salt
pinch chili flakes
4 chicken thighs skinless
boneless
1/2 yellow pepper
1/2 red pepper
1/2 onion
5 cups romaine lettuce
2 avocados
sour cream for garnish
Method
1. 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.
2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
4. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken.
5. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
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