A big fat salad loaded with sauteed bell peppers and onions, avocado, cilantro, juicy chicken, and crunchy romaine. Ready in 20 minutes. Gluten free, paleo, and Whole30.
FOR CILANTRO LIME DRESSING
- 1/4 cup olive oil (THIS is my fav organic brand)
- 1/4 cup fresh lime juice (or lemon or orange)
- 1 clove garlic, minced
- 3 tbsp fresh cilantro, minced
- 1/2 tsp salt
- 1/2 tsp cumin powder (like this)
- 1/4 tsp chili powder (like this)
- 1/2 tsp red pepper flakes (or to taste) (like this)
- 1 tsp raw honey (OPTIONAL) (leave out for Whole30)
- 2 tbsp ghee, butter , or fat of choice – divided
- 1 pound chicken thighs, boneless and skinless
- 1 cup red peppers, sliced
- 1 cup yellow peppers, sliced
- 1/2 of an onion, sliced
- 1 large head romaine lettuce, chopped
- 2 avocados, peeled and sliced
- 1/2 cup fresh cilantro leaves, roughly chopped
- Whisk all dressing ingredients together until well incorporated.
- Place chicken thighs into a small glass bowl and pour HALF of the dressing over and mix to thoroughly coat. Cover and place in fridge to marinate for at least 2 hours and up to overnight. Place remaining HALF of dressing into airtight glass jar in fridge until ready to use.
- When ready to cook, melt 1 tablespoon of fat of choice on griddle pan or regular skillet until hot. Place marinated chicken thighs into pan and cook for 4-5 minutes, until nice and golden. Flip and cook until chicken is cooked all the way through. Remove from pan and allow to rest for 5 minutes before slicing.
- In same pan or another skillet, add additional 1 tablespoon of fat and saute peppers and onions until done to your liking.
- To assemble salad- arrange romaine, cilantro and avocado into a large bowl. Add sauteed veggies and sliced chicken. Drizzle with remaining dressing.
- For individual servings, arrange ingredients into smaller bowls. For meal prep, keep ingredients separate and salad undressed until ready to eat.
- I prefer thigh meat for this recipe because it’s always so much juicer. You can use chicken breasts as well. Just be sure not to overcook.
- I mention limes in the dressing recipe, but I have also made the dressing with a combo of lime, orange, and lemon juice. It all works.
- I use romaine lettuce because it’s so nice and crunchy, but feel free to use any lettuce green that you like.
Keywords: chicken fajita salad