Fajita Salad with Chicken

Ree Drummond serves up this sumptuous Texas-Mexican salad with all the ingredients appetizingly spread on a platter over lettuce leaves – super bright and great for a friendly party at home or in your backyard grill. The salad is made up of traditional fajita ingredients: grilled chicken breast and bell peppers, fried corn, avocados, tomatoes, cheese, and fresh herbs. Prepare a large dish for this salad, or better aboard to serve the appetizer more effectively.

Summary

Ingredients

Salad

• 6 skinless and boneless chicken breasts
• 4 tbsp olive oil + extra to grease the grill
• 2 red bell peppers, cut into 4 pieces
• 2 yellow bell peppers, cut into 4 pieces
• 3 ears of corn, remove the husk and hair, break the ears in half
• 3 avocados, halved and pitted
• Half a lime to drizzle

Fajitas seasoning

• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon granulated sugar
• 1 teaspoon coarse salt
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon ground black pepper

Cilantro and Lime Dressing

• 0.5 tablespoon. olive oil
• 2 tbsp fresh cilantro, chopped
• 1 teaspoon lime zest + 1/4 tablespoon. lime juice
• 1 teaspoon coarse salt
• 0.5 teaspoon chili flakes

Assembly

• 1 head of romano lettuce, leaves split
• 1 bunch lettuce, leaves split
• 1 bunch fresh cilantro, whole
• 2 tablespoon. grape tomatoes, cut in half
• 4 limes, cut in half across
• 1 round of cotija cheese, break into large chunks

Instructions

1. Fajitas Seasoning: Combine chili powder, cumin, garlic powder, sugar, salt, red and black pepper in a bowl.
2. Heat a grill or grill pan over medium-high heat and brush with olive oil. Sprinkle one side of the chicken breasts with a third of the fajita seasoning. Place the seasoned side of the chicken on the grill and sprinkle with another third of the seasoning. Fry the chicken until tender, about 5 minutes on each side; time will depend on the size of the pieces. Transfer the chicken to a baking sheet to cool.
3. While the chicken is cooling, mix 2 tablespoons in a large bowl. l. olive oil with the remaining seasoning. Add peppers and stir to coat. Place the peppers on the grill rack and grill, turning over until the grill marks are visible, about 3 minutes on each side. Transfer to a baking sheet and cool.
4. Lubricate the corn with 2 tbsp olive oil. Place the ears on the grill and grill, turning frequently, until tender and toasty, for a total of about 10 minutes. Transfer to a plate and cool.
   Cut the chicken into slices, but do not separate them. Slice the avocado sideways without separating the slices, just like the chicken. Drizzle with lime juice to keep the avocado from darkening.
5. Cilantro and Lime Dressing: In a glass jar, combine the olive oil, cilantro, lime zest and juice, salt, and chili flakes, and shake.
6. Assembly: Spread lettuce leaves on a large board or platter. Place chicken breast slices, avocado slices, and peppers among the leaves. Place the cobs in different places and do the same with the cilantro sprigs. The dish should look a little casual.
   Add tomatoes, lime halves, and cheese slices in the same way. Drizzle a little dressing over the salad to add a light flavor, and serve the remaining dressing nearby.