Tex-Mex Grilled Fiesta Fajita Salad with Smoky Chipotle Dressing

Allergens

This recipe contains chicken, avocado, and garlic. It may contain allergens not listed in the ingredients. Please check the packaging on all products used.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 8 oz button mushrooms, sliced
• 2 bell peppers (any color), thinly sliced
• 1 medium onion, thinly sliced
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 lime, cut into wedges
• Salt and pepper, to taste Smoky Chipotle Dressing:
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lime juice
• 1 canned chipotle chili in adobo sauce, seeded and finely chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. Prepare the smoky chipotle dressing: In a small bowl, whisk together the olive oil, lime juice, chopped chipotle chili, minced garlic, salt, and pepper. Set aside.
2. Marinate the chicken: Cut the chicken breasts into thin strips and place them in a large resealable plastic bag. Add half of the dressing and massage it onto the chicken pieces, ensuring even coverage. Refrigerate for 30 minutes to an hour.
3. Grill the chicken and vegetables: Preheat a grill or grill pan over medium high heat. Remove the chicken from the marinade, allowing excess liquid to drip off. Grill the chicken until cooked through, about 2 3 minutes per side. Transfer to a plate and cover with foil. Grill the mushrooms, bell peppers, and onion for 3 4 minutes, or until slightly charred, then remove from heat.
4. Assemble the salad: Divide the mixed salad greens among four plates. Top with grilled chicken, mushrooms, bell peppers, onions, cherry tomatoes, and avocado slices.
5. Drizzle with dressing: Generously drizzle each salad with the smoky chipotle dressing, garnish with lime wedges, and serve immediately.

Chef’s Insight

Feel free to adjust the marinade time on the chicken according to your preference, but no longer than an hour to avoid overly strong flavors.

Notes

Remember to let the chicken rest after grilling to allow the juices to redistribute before cutting into it.