Wednesday, February 10, 2016

Chicken Fajita Salad with Honey Lime Avocado Greek Yogurt Dressing

Zesty and full of nutrition, this Chicken Fajita Salad with Honey Lime Avocado Greek Yogurt Dressing is delicious any time of the year.

There are so many good, healthy ingredients in this salad - sweet potato, quinoa, avocado, greek yogurt, honey, and even a little cinnamon. Everything comes together to create a delicious salad that has all the flavors of a restaurant favorite, chicken fajitas. 

The Honey Lime Avocado Greek Yogurt Dressing is sure to become a favorite. It's super thick but light and fluffy in texture. The flavor is sweet and tangy. Use it as a dip for fresh cut veggies or a cool topping on homemade enchiladas, like these, these, these, and these. It is also delicious as a sandwich or wrap spread. Due to it being so thick, I have included water in the ingredient list. It can be hard to whip if the blender or food processor being used isn't high powdered. Add about 1 tablespoon of water at a time to help get the blender going. You can also mash the avocado and whip the dressing up by hand yourself. You just want it to be smooth and fluffy in texture.

Chicken Fajita Salad
Serves 2
  • 2 torn small romaine hearts, washed & dried
  • 1 chicken breast, cut into strips
  • 1 small sweet potato, sliced
  • 1 garlic clove, minced
  • 1/2 cup cooked quinoa, cooled
  • sliced bell peppers, as desired
  • 1/2 small onion, peeled & sliced
  • 1/4 cup shredded cheddar cheese or crumbled cotija
  • 1/2 cup frozen corn, thawed
  • 1/4 teaspoon each - garlic powder, onion powder, black pepper, salt, chili powder, paprika
  • salt & pepper, to taste
  • 1/4 teaspoon cinnamon (optional)
  • olive oil
  • Honey Lime Avocado Greek Yogurt Dressing, recipe below
Combine garlic powder, onion powder, black pepper, salt, chili powder, and paprika. Sprinkle over chicken slices. Refrigerate 30 minutes.

Meanwhile, preheat oven to 350 and lightly grease a sheet pan. Arrange sweet potato slices on pan and drizzle lightly with olive oil. Sprinkle with salt, pepper, and cinnamon, if using. Roast for 30 minutes, or until tender. Set aside.

Heat a cast iron skillet over medium-high heat and add about 2 tablespoons oil. After sizzling, add chicken slices and sear on both sides until lightly charred and fully cooked, about 5 minutes. Remove from skillet and allow to rest on a plate. 

In the same skillet, adding more oil if needed, add peppers and onions. Cook until charred and softened. Add garlic clove and cook until fragrant. Remove from skillet and set aside.

In the same skillet, add corn and heat up for about 1 to 2 minutes. Set aside.

Take salad bowls and divide lettuce between the two bowls. Top with half of the chicken, peppers/onion mixture, and corn. Add cheese, sweet potato slices, and quinoa on top of salad. Serve with Honey Lime Avocado Greek Yogurt Dressing. 

Honey Lime Avocado Greek Yogurt Dressing
  • 1/2 avocado, peeled
  • 1/4 cup plain nonfat greek yogurt
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • juice of one lime
  • honey, to taste (about 1 to 2 tablespoons)
  • hot sauce, to taste
  • salt, to taste
  • pepper, to taste
  • water, to thin (optional)
In a blender or food processor, add all ingredients and blend until smooth and fluffy. Add water if desired until desired consistency.

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