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Chicken Fajitas Salad




Source of Recipe


Penny


List of Ingredients




Chicken Fajitas Salad from Penny


2 Tablespoons fresh lime juice
2 Cloves garlic - crushed
1 Tablespoon olive oil
1 Teaspoon jalapeno or other chile pepper -seeded/minced
1 Teaspoon fresh thyme leaves - strip from stems or
1/2 teaspoon dried thyme
1/4 Teaspoon salt
4 chicken cutlets (about 1 pound) -pounded thin

For tomato salsa:

2 Cups ripe plum tomatoes - diced
1/2 Cup fresh uncooked corn kernels - cut from cob
1/2 Cup avocado - diced
1/4 Cup sweet red onion - diced
2 Tablespoons olive oil
1 Tablespoon fresh lime juice - or to taste
2 Tablespoons cilantro or basil - minced
salt

To assemble:

10 Large soft flour tortillas
4 Cups Romaine/iceberg or other crisp lettuce --
thinly sliced
olive oil -- optional
lime juice -- optional
1/4 Cup fresh cilantro or
basil leaves -- packed
avocado slices -- optional
cherry tomatoes -- optional

Recipe





To prepare chicken:

Combine lime juice, garlic, oil, jalapeno, thyme and salt in medium bowl. Add chicken cutlets; turn to coat. Set aside while preparing salsa. To prepare tomato salsa: Combine tomatoes, corn, avocado, onion, oil, lime juice and cilantro. Season to taste with salt. Stir to blend. Set aside. Wrap tortillas in foil. Heat in a preheated 350-degree oven 10 minutes. Preheat grill or spray large skillet with nonstick coating. Remove chicken from marinade; place on grill or in skillet.
Quickly sear on both sides until cooked through and lightly browned, about 2 minutes per side. Transfer to board and cut into diagonal slices 1/2 inch wide. Place bed of lettuce leaves on each plate. Drizzle with a little olive oil and lime juice, if desired. Add chicken cutlets, dividing evenly. Top each salad with spoonful of salsa. Garnish with cilantro leaves, avocado slices and cherry tomatoes. Serve warm tortillas from basket. Place forkful of salad, salsa and chicken in tortillas. Wrap and eat out of hand.