Are you tired of boring, bland salads that leave you feeling unsatisfied? Get ready to transform your lunch or dinner with the most exciting Mexican-inspired dish that will make your taste buds dance! This Chicken Fajita Layered Salad is not just a meal; it's a flavor explosion that combines the smoky goodness of grilled chicken, the crunch of fresh vegetables, and the creamy richness of avocado in one stunning dish. Whether you're looking for a quick weeknight dinner or a crowd-pleasing party dish, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 chicken breasts, grilled and sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 head romaine lettuce, chopped
- 1 cup corn
- 1 cup black beans
- 1 cup salsa
- 1 cup shredded cheese
- 1 avocado, diced
Instructions
- Begin by preparing all your ingredients. Start by grilling the chicken breasts until fully cooked, about 6-8 minutes per side, depending on thickness. Once cooked, let them rest for a few minutes before slicing them into thin strips.
- While the chicken is grilling, slice the bell pepper and onion into thin strips. You can use any color of bell pepper you prefer, such as red, yellow, or green.
- In a skillet over medium heat, add a little oil and sauté the sliced bell pepper and onion for about 5-7 minutes, or until they are tender and slightly caramelized. Remove from heat and set aside.
- Next, wash and chop the romaine lettuce into bite-sized pieces. Place the chopped lettuce in a large salad bowl or serving platter.
- Layer the salad by adding the sautéed bell pepper and onion over the romaine lettuce. Then, add the grilled chicken strips on top of the vegetables.
- Add the corn and black beans to the salad. You can use canned corn and black beans; just make sure to drain and rinse them before adding.
- Drizzle the salsa evenly over the salad, ensuring it covers the chicken and vegetables well. This will add flavor and moisture to the dish.
- Sprinkle the shredded cheese over the top of the salad. You can use a Mexican blend or any cheese of your choice.
- Finally, add the diced avocado on top of the salad for a creamy texture and additional flavor. You can sprinkle a little lime juice over the avocado to prevent browning.
- Serve the Chicken Fajita Layered Salad immediately, or refrigerate it for a short time if you prefer it chilled. Enjoy your delicious and colorful meal!
Tips
- Chicken Cooking Hack: For extra flavor, marinate your chicken breasts in fajita seasoning for 30 minutes before grilling.
- Veggie Perfection: When sautéing peppers and onions, don't overcrowd the pan. This ensures they caramelize beautifully instead of steaming.
- Cheese Tip: For a melty effect, add the cheese while the salad is still warm from the grilled chicken.
- Avocado Preservation: Sprinkle a little lime juice on diced avocado to prevent browning and add a zesty flavor.
- Make-Ahead Magic: You can prepare all ingredients separately and assemble just before serving to keep everything fresh and crisp.
- Customization Option: Feel free to add additional toppings like cilantro, sour cream, or jalapeños for extra kick!
- Protein Swap: If chicken isn't your thing, try this recipe with grilled shrimp or steak for variety.
Nutrition Facts
Calories: 422kcal
Carbohydrates: 21g
Protein: 40g
Fat: g
Saturated Fat: g
Cholesterol: 115mg
