Thursday, September 24, 2009
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
6 cloves garlic, peeled but whole
extra virgin olive oil
4 tbsp sour cream
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.