Chicken Fajita Salad with Cumin-Lime Dressing Recipe

For best flavor, marinate the chicken longer if you have the time. You can prepare the dressing, marinate the chicken and chop the vegetables the night before, then simply cook the fajita mixture when you’re ready to serve.

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Cumin-Lime Dressing Ingredients

• 1/4 cup (60 ml) grape seed oil or canola oil
• Zest of 1 lime
• 2 tablespoons (30 ml) fresh lime juice
• 2 cloves (2 cloves) garlic , minced
• 1 teaspoon (5 ml) dried oregano
• 1/2 teaspoon (2.5 ml) ground cumin
• 1/2 teaspoon (2.5 ml) ground ginger – optional
• 1 teaspoon (5 ml) Kosher salt , or to taste

Chicken Fajita Ingredients

• 1 pound (4.59 g) boneless skinless chicken breast or thighs, sliced into thin strips
• 1/4 cup (60 ml) grape seed oil or canola oil (for marinade, plus more for cooking)
• 3 cloves (3 cloves) garlic , minced
• 1 Tablespoon (15 ml) lime juice or lemon juice
• 2 teaspoons (10 ml) Worcestershire sauce
• 2 teaspoons (10 ml) chili powder
• 1/2 teaspoon (2.5 ml) ground cumin
• 1/2 teaspoon (2.5 ml) smoked paprika
• 1/2 teaspoon (2.5 ml) sugar
• 1/2 teaspoon (2.5 ml) Kosher salt , or to taste
• 1 (1) onion , sliced
• 1 large (1 large) bell pepper , seeded & sliced thin
• 1 (1) jalapeño pepper , seeded & minced (optional)

Salad Ingredients

• 1-2 (1-2) heads lettuce , washed and torn or cut into bite-sized pieces
• 1 cup (240 ml) salsa – optional

Make the Dressing: (This can be done well in advance)

• Combine all dressing ingredients in a bowl: oil, lime zest, lime juice, garlic, oregano, cumin, optional ginger, salt and pepper. Whisk until smooth and set aside or refrigerate.

Make the Chicken Fajitas

• Prepare the marinade: In a large bowl combine 1/4 cup (60 ml) oil, minced garlic, lime or lemon juice, Worcestershire sauce, chili powder, cumin, smoked paprika, sugar and salt.
• Add the sliced chicken, toss to coat, then cover and chill for about 20 minutes to marinate.
• Cook the vegetables: Heat a large skillet over high heat with about 1 tablespoon oil. Add the sliced onion and cook until lightly golden. Stir in the bell pepper and sear until slightly charred. Add minced jalapeño if using, cook another minute, then remove the vegetables and set aside.
• Cook the chicken: In the same hot pan, add the marinated chicken. For a crisp, charred finish, avoid adding excess marinade liquid; add it only if you prefer a saucier result.
• Cook the chicken until done, then return the pepper and onion mixture to the skillet and heat everything together for another minute.
• Let the fajita mixture cool slightly before adding it to the salad.

Finish the Salad

• When ready to serve, toss the lettuce with the cumin-lime dressing. Plate the dressed lettuce, top with warm chicken fajitas and add fresh salsa if desired.