Chicken Fajita Salad with Avocado Dressing

   There is always a cheer when my kids find out we are having Chicken Fajitas for supper.  They love them so much they would happily eat them once a week!  They are so fast and easy to make I usually save them for a day when I get home late and need a hot meal on the table quickly.  
  Not too long after I started eating gluten free I discovered that Chicken Fajitas are great even without the wraps.  I have also ordered Fajitas in restaurants had had them hold the wraps or replace them with corn tortillas if they were available .  In some restaurants they bring the chicken out sizzling on a small skillet and then all the veggies and extras on a side plate, it's fun to build your own meal right there.  
Another reason Fajitas are so great is that everyone gets to fix them up just the way they like.  Some of us like extra cheese, salsa, tomato, and they are very good with my Avocado Dressing. I shared this recipe earlier but I am including it again because I love it so much with Fajita Salad!


Chicken Fajita Salad

  • 2 Tbsp. olive oil
  • 4 boneless chicken breasts, sliced in long thin strips
  • 1 large onion, cut in thin rings
  • 1 red pepper, cut in strips
  • 2 tsp. cumin
  • sea salt and pepper
Heat one Tbsp. olive oil in a frying pan, add onion and peppers.  Sauté until soft.  Turn onto a plate.  In the same pan add remaining oil, chicken, cumin and salt and pepper.  Stir fry until cooked.  Add cooked onions and pepper and heat through.  Serve over lettuce, top with grated cheese, tomato and Avocado Dressing

Avocado Dressing

  • 1/2 cup olive oil 
  • 1 Tbsp. apple cider vinegar 
  • 2 Tbsp. lime juice
  • 2 Tbsp. lemon juice
  • 1 clove garlic, crushed
  • 2 Tbsp. honey
  • 1 tsp. sea salt
  • 1 tsp. cumin
  • 1/2 tsp. pepper
  • 1/8 tsp. chilli powder
  • 1 ripe avocado
  • 1/4 cup water
Blend all ingredients together.  Store extra in an airtight container for up to one week.

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