Layers of lovely ingredients, delicious flavours and amazing textures make this salad an amazing option to have for lunch. The crunchy tortilla chips are just the cherry on top together with the Honey-Chipotle Dressing. This is not a boring salad and it is for sure one of our favourites! Here's how to make it at home.
Fajita Chicken Salad
-2 chicken breast
-½ red pepper strips
-½ red onion, sliced
-1 green pepper, sliced
-½ courgette, sliced
-½ tsp onion powder
-½ tsp garlic powder
-salt and pepper, to taste
-Fajita Seasoning, to taste
-vegetable oil, the necessary
1 Season the chicken breast with onion powder, garlic powder, salt, pepper and Fajita Seasoning to taste on both sides.
2 Set a frying pan to medium-high and add some vegetable oil once hot. Cook the chicken breast for about 5 minutes on each side. They don’t need to cook at this stage fully. Remove from the pan once they have a nice golden-brown colour on both sides. Reserve.
3 Add more oil to the pan and set the heat to medium-high. Cook the vegetables in batches. Cook the onions and red pepper until they are charred and cooked. Remove from the pan and add the green pepper and courgette next. Cook until the vegetables are charred and cooked. Reserve.
4 Slice the chicken pieces and return to the pan for about 3-4 minutes until fully cooked. Serve hot.
Crunchy Tortilla Strips
-3 tbsp vegetable oil
-1 tsp Piko Pikin Seasoning
-¼ tsp onion powder
-¼ tsp garlic powder
-salt and pepper to taste
1 Slice the corn tortillas into small strips. Transfer them to a bowl and add the oil, Seasoning, onion, garlic powder, salt and pepper and toss until evenly coated.
2 Air fry at 180C for 7 minutes, shaking halfway.
3 Oven: Spread the tortilla strips on a baking tray. Bake at 180C for 15 minutes, toss as needed, until golden brown and crunchy.
4 Any leftovers can be enjoyed on their own or with fresh lime juice and a hot sauce like this one.
Honey-Chipotle Dressing
-¼ cup olive oil
-½ tbsp red wine vinegar
-½ tbsp honey
-1 tbsp Chipotle Sauce
-1 garlic clove
-½ lime, juiced
-½ tsp oregano
-salt and pepper to taste
1 Blend or whisk all the ingredients until smooth. Adjust seasoning to taste.
2 Keep in a sealed jar inside the fridge for over a week.
To Serve
-Mixed salad leaves
-tomatoes, halved
-avocado slices
-feta cheese
1 Arrange layers of salad and vegetables. Sprinkle corn tortilla chips and tomatoes. Place the chicken slices and avocado on top. Add crumbled feta cheese and dress generously with the Honey-Chipotle Dressing.
Do you love salads with a Mexican Twist? Then check out our Jalapeno Tuna Salad here.
