Chicken Fajitas Salad
Grrrrrgh!
Course : Salads
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  fresh lime juice
  2             Cloves  garlic -- crushed
  1         Tablespoon  olive oil
  1           Teaspoon  jalapeno or other chile pepper --
                        seeded/minced
  1           Teaspoon  fresh thyme leaves -- strip from stems or
     1/2      teaspoon  dried thyme
     1/4      Teaspoon  salt
  4                     chicken cutlets (about 1 pound) --
                        pounded thin
                        For tomato salsa:
  2               Cups  ripe plum tomatoes -- diced
     1/2           Cup  fresh uncooked corn kernels -- cut from
                        cob
     1/2           Cup  avocado -- diced
     1/4           Cup  sweet red onion -- diced
  2        Tablespoons  olive oil
  1         Tablespoon  fresh lime juice -- or to taste
  2        Tablespoons  cilantro or basil -- minced
                        salt
                        To assemble:
  10             Large  soft flour tortillas
  4               Cups  Romaine/iceberg or other crisp lettuce --
                        thinly sliced
                        olive oil -- optional
                        lime juice -- optional
     1/4           Cup  fresh cilantro or
                        basil leaves -- packed
                        avocado slices -- optional
                        cherry tomatoes -- optional
 

Preparation:

To prepare chicken: Combine lime juice, garlic, oil, jalapeno, thyme and salt in medium bowl. Add chicken cutlets; turn to coat. Set aside while preparing salsa. To prepare tomato salsa: Combine tomatoes, corn, avocado, onion, oil, lime juice and cilantro. Season to taste with salt. Stir to blend. Set aside. Wrap tortillas in foil. Heat in a preheated 350-degree oven 10 minutes. Preheat grill or spray large skillet with nonstick coating. Remove chicken from marinade; place on grill or in skillet. Quickly sear on both sides until cooked through and lightly browned, about 2 minutes per side. Transfer to board and cut into diagonal slices 1/2 inch wide. Place bed of lettuce leaves on each plate. Drizzle with a little olive oil and lime juice, if desired. Add chicken cutlets, dividing evenly. Top each salad with spoonful of salsa. Garnish with cilantro leaves, avocado slices and cherry tomatoes. Serve warm tortillas from basket. Place forkful of salad, salsa and chicken in tortillas. Wrap and eat out of hand.

 

Nutritional Information:

129 Calories (kcal); 13g Total Fat; (86% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 136mg Sodium