Thursday, September 24, 2009

Chicken Fajita Salad -Part 2 of The Roast Chicken usage


After roasting that delicious chicken yesterday I got to thinking about what I would come up with for recipe number 2 using said chicken. I got to thinking about methods of cooking and ingredients we use. I don't know about the rest of you but I know I get on kicks for different styles/flavors of food. This week I'm feeling very Latin in palate. No real reason for it, I just like the way the spice of Latin food wakes up my taste buds when the get sleepy. We can all fall victim to using a rotation of 10 or so ingredients which is fine, but sometimes we owe it to ourselves to mix it up a bit. Think outside of the box a little. So, I came up with a Chicken Fajita Salad using the meat I picked and saved from yesterday's roast chicken. Lemme just tell ya- this salad came out 10 times better than I ever even dreamed. It was so delicious, so fresh, so flavorful. JUST what my palate was asking for. I opted to broil the veggies as I don't have a grill in my cozy little Jersey City apartment so I went for the next best thing and used my broiler. I had some bell peppers, jalapenos, and onions from a trip to the u-pick farm last weekend and this was such an ideal way to use the bounty of my harvest.

The recipe is really quite simple and can be super cheap if you just use what fresh veggies you have on hand. I used a simple mixed lettuce complete with romaine and radicchio. Tough enough to hold up to the heat of my roasted veggies and chicken. You could easily put this recipe on a tortilla and have tradition fajitas but why not have a salad?! Your tongue will never notice how healthful this meal is but your waistline might!

Chicken Fajita Salad
2 c cooked chicken (from last nights roaster)
1 tsp ground cumin
2 bell peppers
1 red onion
1 jalapeno
6 cloves garlic, peeled but whole
2 limes
extra virgin olive oil
mixed salad
4 tbsp sour cream
hot sauce

Set oven to broil. Cut up your peppers and onion to 1/8 inch slices. Place all veggies on a baking sheet along with the garlic cloves. Drizzle with olive oil and salt an pepper to taste, mix w hands to make sure veggies are covered. Place in broiler for about 15 mins or until veggies are soft. Meanwhile, add drizzle of olive oil to a skillet, add chicken juice of one lime and cumin. Salt and pepper to taste. Cook about 5 mins, just long enough to warm chicken thru.
For dressing: put sour cream, juice of one lime and hot sauce in a bowl, mix with a fork. Place in fridge until ready to serve.
Pile lettuce in your bowl. Top with roasted veggies and chicken. Drizzle with dressing.

CHOW!

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