We have been craving Mexican flavors for days. Cumin, lime juice, salsa, cheese. NOM, NOM, NOM!
However, I had to be patient and wait for our avocado to reach its optimal ripeness level. I’m sure you all know what that is like.
It really is a science, isn’t it?
Thankfully, timing was one our side and the avocado was at prime nomminess level this evening, which made this salad all the more delicious and drool-worthy. The hubby and I are both already dreaming about the leftovers that we get to enjoy tomorrow night!
Chicken Fajita Salad
Ingredients:
- Olive oil (extra virgin) - Just enough to lightly coat your pan
- Garlic (fresh) - 4 cloves, peeled and diced
- Chicken breast (boneless, skinless) - 16 oz.
- Salt (pure) - Pinch
- Red pepper (crushed) - Pinch or two
- Onions (white) - 1, peeled and cut into eighths
- Tomatoes (grape) - 1 pint
- Bell pepper (green) - 1, seeded and chopped
- Cumin (ground) - 1-2 T (according to taste)
- Chili powder - 1-2 tsp. (according to taste)
- Spinach (baby) - 4 cups
- Rice (brown) - 2 cups cooked
- Limes - Juice of one
- Cheese (Cheddar) - 3 oz., shredded
- Avocados - Flesh of one, chopped
- Salsa - 1/2 cup
Instructions:
Coat a large skillet with olive oil. (I use a sprayer like this one.)
Add the garlic and sautée until golden. Stir in the chicken and sautée until no longer pink. Season with salt and crushed red pepper.
Add the onions, tomatoes, and bell pepper to the pan. Stir in the ground cumin and chili powder. Sautée until the veggies are tender and the chicken is cooked through.
Make a bed of spinach and brown rice on each plate. Top with the chicken and veggie mixture, followed by the lime juice, cheese, avocado, and salsa.
Dig in!
Special Price! - Virgin Coconut Oil, Gold Label - 2 pints - Buy 1 Get 1 FREE!
I love that you put brown rice in this hot salad. Sounds amazing!
Thanks so much for stopping by, Tamara! Let me know if you try the salad. It is definitely going to become a part of our regular dinner rotation around here! 🙂