Otto — your AI sous chef
Sign InGet Started
Southwestern Chicken Fajita Salad with Cilantro-Lime Vinaigrette

Southwestern Chicken Fajita Salad with Cilantro-Lime Vinaigrette

Dinner
Prep Time
20min
Cook Time
40min
Servings
2
Calories
530
Cook this with Otto

Free account. Otto builds a week around this recipe, with the shopping list done.

Chef's Note

For the best flavor development in your fajita vegetables, don't overcrowd the pan. Cook them in batches if necessary to achieve proper caramelization. The fond (browned bits) left in the pan after cooking the chicken and vegetables adds tremendous depth to the salad when deglazed with lime juice for the dressing.

Tags
chicken
salad
fajita
southwestern
Mexican
healthy
dinner
gluten-free
balanced meal
vegetables
Ingredients

  • 2 6-oz boneless, skinless chicken breast

  • 1 medium red bell pepper

  • 1 medium yellow bell pepper

  • 1 medium red onion

  • 1 head romaine lettuce

  • 1 cup cherry tomatoes

  • 1 15-oz can black beans

  • 1 cup corn kernels

  • 1 medium avocado

  • 2 whole lime

  • 1 bunch cilantro

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 2 cloves garlic

  • 4 tablespoons olive oil

  • 1 teaspoon honey

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Begin by preparing the chicken. Pat 2 chicken breasts dry with paper towels. In a small bowl, mix 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 2

    Rub the spice mixture evenly over both sides of the chicken breasts. Let sit at room temperature for 10 minutes to allow flavors to penetrate.

  • 3

    While chicken rests, prepare the vegetables. Slice 1 red bell pepper and 1 yellow bell pepper into thin strips. Cut 1 red onion into thin half-moons. Mince 2 cloves of garlic.

  • 4

    Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 6-7 minutes on the first side until golden brown.

  • 5

    Flip the chicken, reduce heat to medium, and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest for 5 minutes before slicing.

  • 6

    In the same skillet with the chicken fond, add the sliced bell peppers and onions. Increase heat to medium-high and cook for 8-10 minutes, stirring occasionally, until vegetables are softened and beginning to caramelize at the edges.

  • 7

    Add the minced garlic, remaining 1/2 teaspoon cumin, and 1/2 teaspoon chili powder to the vegetables. Cook for 1 minute until fragrant. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat.

  • 8

    Drain and rinse 1 can of black beans. If using canned corn, drain it as well.

  • 9

    For the dressing, juice 1 1/2 limes (about 3 tablespoons juice). Finely chop 1/4 cup fresh cilantro leaves.

  • 10

    In a small bowl, whisk together the lime juice, remaining 2 tablespoons olive oil, 1 teaspoon honey, 1/4 teaspoon salt, and the chopped cilantro. Set aside.

  • 11

    Wash and chop 1 head of romaine lettuce into bite-sized pieces. Halve 1 cup of cherry tomatoes. Dice 1 avocado.

  • 12

    Slice the rested chicken breasts against the grain into thin strips.

  • 13

    To assemble the salad, place the chopped romaine in a large serving bowl. Top with the sautéed peppers and onions, black beans, corn, cherry tomatoes, and diced avocado.

  • 14

    Arrange the sliced chicken on top of the salad. Drizzle with the cilantro-lime dressing.

  • 15

    Cut the remaining 1/2 lime into wedges and serve alongside the salad for extra brightness.

  • 16

    Serve immediately, allowing diners to toss the salad at the table to combine all ingredients with the dressing.

Nutrition Information (per serving)
530
Calories
36g
Protein
42g
Carbs
25g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!