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Ensalada Fajita Recipe

Name: Escalante's Fine Tex-Mex & Tequilas Ensalada Fajita Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 3 tbs olive oil; 2 tbs lime juice; 1 tbs chili powder; 1 tbs cumin; 1 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 6 cups mixed greens; 2 whole avocado; 6 slices bacon; 0.5 cups cotija cheese; 1 cup roasted corn kernels; 1 whole tomato; 0.5 whole red onion; 0.5 cups Greek yogurt; 0.5 cups fresh cilantro; 2 tbs lime juice; 1 clove garlic; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Escalante's Fine Tex-Mex & Tequila

Time1h

Serves6

Marinated chopped chicken fajita, mixed greens, avocado, bacon, cotija cheese, roasted corn, tomato, onions, creamy cilantro (serves 6-8)

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Frequently paired with

The best thing to pair and share with Ensalada Fajita

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CHAVAL

Xicaru 102 Espadín, Ming River Baijiu, Lime Juice, Arranyán Fruit, Agave, Guava Eau de Vie, Mango Liqueur

spicy · fruity · tangy

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Ingredients

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Marinated Chicken

1 1/2 lbs Boneless, skinless chicken breasts

3 tbs olive oil

2 tbs ReaLime juice

1 tbs Chili powder

1 tbs Cumin

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1/2 tsp black pepper

Salad Base

6 cups mixed greens

2 whole Avocado

6 slices bacon

1/2 cups Cotija cheese

1 cup roasted corn kernels

1 whole tomato

1/2 whole red onion

Creamy Cilantro Dressing

1/2 cups Greek yogurt

1/2 cups fresh cilantro

2 tbs ReaLime juice

1 clove Garlic

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Marinating the Chicken

Prepare the Marinade

In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Whisk until well mixed.

Marinate the Chicken

Place the chicken breasts in a resealable plastic bag or dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, preferably 2 hours.

Cooking the Chicken

Cook the Chicken

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill or cook the chicken for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).

Slice the Chicken

Once cooked, remove the chicken from heat and let it rest for 5 minutes before slicing it into strips.

Assembling the Salad

Prepare the Salad Base

In a large salad bowl, add the mixed greens as the base.

Add Salad Ingredients

Chop the avocado and tomato, slice the red onion, and cook the bacon until crispy. Crumble the bacon and add it along with the chopped avocado, sliced tomato, red onion, cotija cheese, and roasted corn on top of the mixed greens.

Add Chicken

Top the salad with the sliced chicken fajita.

Making the Dressing

Blend the Dressing

In a blender, combine Greek yogurt, fresh cilantro, lime juice, garlic, salt, and black pepper. Blend until smooth and creamy.

Serve the Salad

Drizzle the creamy cilantro dressing over the assembled salad and toss gently to combine.