Name: Chicken Fajita Salad
Prep time: 4 h
Cook time: 25 min
Total time: 4 h 25 min
Yield: 4
Ingredients: 1 1/2 lb boneless, skinless chicken thighs; 1/3 c olive oil; Juice of 3 limes (~ 1/3 c); 3 T fresh cilantro; 3 cloves minced garlic; 1 t red chili flakes; 1/4 t ground cumin; 1 t sea salt; 2 T clarified pasture butter or ghee; 1 yellow bell pepper, sliced; 1 red bell pepper, sliced; 1 large yellow onion, sliced; 2 c chopped romaine; 2 c chopped leaf lettuce; 1 Roma tomato, sliced; 1 avocado, sliced; fresh cilantro for garnish; Dr. Brown approved salsa or homemade, optional

Description

This chicken fajita salad is simple to prepare yet bursts with flavor from fresh, wholesome ingredients.

Scale

Ingredients

1 1/2 lb boneless, skinless chicken thighs
1/3 c olive oil
Juice of 3 limes (~ 1/3 c)
3 T fresh cilantro
3 cloves minced garlic
1 t red chili flakes
1/4 t ground cumin
1 t sea salt
2 T clarified pasture butter or ghee
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 large yellow onion, sliced
2 c chopped romaine
2 c chopped leaf lettuce
1 Roma tomato, sliced
1 avocado, sliced
fresh cilantro for garnish
Dr. Brown approved salsa or homemade, optional

Instructions

In a food processor, add olive oil, lime juice, cilantro, garlic, chili flakes, cumin and salt. Pulse to chop cilantro and combine.
In a large ziploc, add chicken thighs and marinade.
Marinade for at least 4 hours but up to 24 hours.
Remove chicken from bag and add to hot grill or grill pan.
Cook until browned and internal temp has reached 165F.
In a large skillet, heat butter and add peppers and onion. Cook over low-medium heat until softened.
Remove from heat.
Wash and prepare lettuce.
Plate.
Top with chicken, peppers and onions, tomatoes, avocado, cilantro, and salsa if desired.