Marinated Chicken Fajita Salad Recipe

Name: Marinated Chicken Fajita Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons vegetable oil, divided; 1/2 cup lime juice; 2 tablespoons minced fresh parsley; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces; 1 cup sliced green onions; 1 medium sweet red pepper, julienned; 1 can (4 ounces) chopped green chilies, drained; 1 cup chopped pecans, toasted; Shredded lettuce; 2 medium tomatoes, cut into wedges; 1 medium ripe avocado, peeled and sliced; Tortillas, warmed, optional

Servings: persons

6 tablespoons vegetable oil, divided
1/2 cup lime juice
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 cup sliced green onions
1 medium sweet red pepper, julienned
1 can (4 ounces) chopped green chilies, drained
1 cup chopped pecans, toasted
Shredded lettuce
2 medium tomatoes, cut into wedges
1 medium ripe avocado, peeled and sliced
Tortillas, warmed, optional

1
In a bowl, combine 4 tablespoons oil, lime juice, parsley, garlic, cumin and oregano. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour or overnight. Cover and refrigerate remaining marinade.
2
Drain and discard marinade from chicken. In a large skillet, saute onions in remaining oil for 2 minutes. Add chicken; stir-fry for 2-3 minutes or until chicken just begins to brown. Add the red pepper, chilies and reserved marinade; stir-fry for 2 minutes. Stir in pecans.
3
Place lettuce on individual plates; top with chicken mixture, tomatoes and avocado. Serve with tortillas if desired.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons vegetable oil, divided, 1/2 cup lime juice, 2 tablespoons minced fresh parsley, 2 garlic cloves, minced, and more.

Yes, Marinated Chicken Fajita Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Marinated Chicken Fajita Salad

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