Sometimes it’s nice just to have a salad, so this chicken fajitas recipe is really for summer time – although here in southern Spain the weather’s great even now in winter.
1. For the dressing
1 small bunch of coriander (cilantro) chopped
1 tub of Greek yoghurt
juice of 2 freshly squeezed limes
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon mild chilli powder
Combine in a bowl or dressing boat
2. The fajita seasoning for the chicken fajitas
1 tablespoon of smoked chilli powder or paprika
1 teaspoon dried cumin
1 teaspoon dried oregano
Salt to taste
Mix in a bowl ready for sprinkling on the chicken strips.
3. For the chicken fajitas
2 kg of boneless, skinless chicken breasts, sliced into thin strips
Olive oil (for frying)
Salt and freshly ground pepper to taste
4. For the Salad
Mix of salad leaves
1 thinly sliced green bell pepper
1 thinly sliced red bell pepper
1 thinly sliced yellow bell pepper
1 small red onion, sliced into rings
One can red kidney beans, rinsed and drained
2 medium tomatoes, sliced
4 – 8 black olives
Instructions:
Using a large skillet, ridged grill pan, or frying pan pour in 1-2 tablespoons of olive oil and place on high heat
Add chicken strips and sprinkle chicken with fajita seasoning and fry for 5 minutes or until chicken is cooked through and browned on the outside
Squeeze fresh lime juice over the chicken
Sprinkle salt and fresh ground pepper to taste
Garnish with freshly torn fresh coriander (cilantro)
Set aside
In a large salad bowl, combine the salad leaves, peppers, tomato and beans and toss with chicken
Drizzle with the coriander and lime dressing
Plate and garnish with black olives and sliced avocado
Serve with warm tortillas and/or tortilla chips plus your favourite salsa or Pico de Gallo
A cold Mexican beer is the ideal accompaniment on a warm day!
