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Chicken Fajita Salad

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A quick chicken fajita marinade that you can use for grilling chicken or doing it stove-top. You could use white or dark meat for this easy chicken recipe.

Cooking Recipe

12-16 ounces boneless, skinless chicken
¼ cup lime juice
¼ cup Worcestershire sauce
1 clove garlic
2 teaspoons oil
½ large onion, sliced
½ bell pepper, sliced

¼ cup plain yogurt
1 tablespoon lemon juice
2 tablespoons orange juice
¼-1/2 teaspoon minced chipotle peppers in adobo
Pinch celery salt
Lettuce, tomato, cucumber, radish, onion, avocado – any vegetables you like
Cheese, sour cream, salsa if you like
Tortilla chips

1. Either butterfly or tenderize the chicken to make it no thicker than ½”.

2. Marinate the chicken in the lime, Worcestershire, and garlic for 20 minutes to an hour.

3. Heat one teaspoon of the oil in a heavy skillet over high heat.

4. Saute the onion and bell pepper until browned and softened slightly. Remove them to a plate.

5. Add the remaining teaspoon of oil to the pan and cook the chicken until done, shouldn’t take more than 8 minutes or so.

6. Remove the chicken to a cutting board and slice it on a diagonal.

7. Return the peppers and onion and chicken to the skillet and toss together.

8. Combine all dressing ingredients well.

9. Arrange salad on plates. Top with chicken and dressing.


Chicken Fajita Salad
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