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Liza’s fajita salad bowl with pico de gallo & guacamole

This recipe is from the cookbook, Salad Love, from food blogger and nutritionist Liza Cannata.  Each ingredient is served separately to allow everyone to create their own bowl of flavor.   It’s the perfect meal for a large group and can always include other dishes should you want to make it a real Tex-Mex fiesta.

The pico de gallo and guacamole are separate recipes.  You may have leftovers which can be refrigerated and used during the week for lunch.

Liza’s fajita salad bowl with pico de gallo & guacamole

This recipe is from the cookbook, Salad Love, from food blogger and nutritionist Liza Cannata.  Each ingredient is served separately to allow everyone to create their own bowl of flavor.   It’s the perfect meal for a large group and can always include other dishes should you want to make it a real Tex-Mex fiesta.

The pico de gallo and guacamole are separate recipes.  You may have leftovers which can be refrigerated and used during the week for lunch.

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Ingredients

Recipe serves: 8
marinade
1.5 to 2 pounds boneless, skinless chicken breasts
1/4 cup vegetable oil
3 cloves garlic, minced
1 tablespoon lime zest
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon salt
cooking chicken
1 tablespoon olive oil
peppers
2 tablespoons vegetable oil
1 large red onion, cut into 1/4-inch thick slices
2 bell peppers, cored and cut into 1/4 inch thick slices
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 cup water
salad
3 heads romaine lettuce, cleaned and sliced into 1/4-inch strips
sides
tortillas
tortilla chips
sour cream
black beans
shredded cheese
pico de gallo (see recipe)
guacamole (see recipe)
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Liza’s fajita salad bowl with pico de gallo & guacamole
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  • time
    1 hour plus marinade
  • serves
    8
  • skill level
    Medium

Ingredients

  • marinade

  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 1/4 cup vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon lime zest
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt

  • cooking chicken

  • 1 tablespoon olive oil

  • peppers

  • 2 tablespoons vegetable oil
  • 1 large red onion, cut into 1/4-inch thick slices
  • 2 bell peppers, cored and cut into 1/4 inch thick slices
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup water

  • salad

  • 3 heads romaine lettuce, cleaned and sliced into 1/4-inch strips

  • sides

  • tortillas
  • tortilla chips
  • sour cream
  • black beans
  • shredded cheese
  • pico de gallo (see recipe)
  • guacamole (see recipe)

Directions

1
Done

chicken marinade

Cut the chicken breasts down the middle lengthwise. Cut again crosswise, into strips.
2
Done

Combine the oil, garlic, lime zest, cumin, oregano, chili powder, smoked paprika and salt in a medium bowl and mix well.
3
Done

Add the chicken, coating well with the marinade, and cover. Refrigerate for a few hours or overnight.
4
Done

peppers

Heat oil in a large skillet over medium-high heat. Add the sliced onions, pepper, sugar and salt.
5
Done

Sauté, stirring occasionally, until the vegetables start to brown, about 8 to 10 minutes.
6
Done

Add 1/4 cup water to the pan and using a wooden spoon, scrape the bottom of the pan to release the brown bits.

7
Done

Continue cooking for 3-4 minutes, until vegetables are tender-crips. Season the taste. Set aside/
8
Done

cooking chicken

In a medium skillet, heat one tablespoon olive oil over medium-high heat. Add half the chicken and cook 2-3 minutes per side until lightly browned and cooked through.
9
Done

Remove to a clean plate and repeat with remaining chicken.
10
Done

Arrange chicken and peppers on a serving platter and serve alongside the romaine, salsa and guacamole for guest to make their own bowls.
11
Done

Leftovers can be placed in air tight containers and used the next few days.

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