🌶️ Welcome to "Red or Green?" - your go-to channel for vibrant New Mexican flavors and irresistible recipes! During spring, I like to make myself lots of fresh, yummy salads; today I’m showing you how to make a Fajita Salad with an Avocado Lime Vinaigrette. 🥑🥗
This delicious southwest salad combines flavors from savory, spicy fajitas with crisp lettuce and the star of the show: our zesty homemade vinaigrette drizzled on top. I garnish this tasty salad with some cheddar cheese, black beans, cilantro, and salsa. I also added some crispy tortilla chips on top for added texture, my personal favorite touch that brings it all together. You’re going to fall in love with this recipe!
🔸 To purchase the Mito Series Chef Knife from Nakano, or any knife from the series, click on this link and use the code provided here for a discount of 10%!
Link: nakano-knives.com/redorgreen
Discount code: REDORGREEN
🔸 You can buy amazing New Mexican products like salsa, chile sauces and more on the Fresh Chile Company website here, and use our discount code REDORGREEN10 for 10% off your purchase!
freshchileco.com/
🔸 Discover premium ingredients for your New Mexican cuisine at the Fruit Basket by following the link provided:
thefruitbasketabq.com/
🔸 Ingredients:
3 multi-colored bell peppers
2 chicken breasts
1 large yellow onion
2 tbsp oil
1 tsp chile lime salt (I used Trader Joe’s brand)
½ tsp onion salt
½ tsp salt
⅛ tsp black pepper
4 cups romaine or spring mix blend lettuce
1 can of black beans, rinsed
1 cup shredded cheddar cheese
Optional garnish: Tortilla chips, sliced limes, cilantro, salsa
Lime Vinaigrette Dressing:
The zest and juice of a whole lime
2 small avocados or 1 large
1 ½ cups cilantro
1 chopped serrano pepper
½ cup of olive oil
½ cup of water, adding more for desired consistency
Salt and pepper to taste
🔸 Instructions:
Blend all ingredients for the vinaigrette in a blender. Set aside.
Chop three bell peppers and one large yellow onion. Slice two chicken breasts into strips. Add them to a bowl. Season the chicken strips with the 1 tbsp of oil, 1 tsp chile lime salt, and ½ tsp onion salt. Stir together to evenly distribute the seasonings. Heat 1 tbsp oil in a large skillet. Add the chicken and cook on each side for about 4-5 minutes, or until browned.
Now add the bell peppers to the skillet and cook for another five minutes. Next add chopped onion, ½ tsp salt and ⅛ tsp black pepper. Stir to incorporate everything together and cook for a couple more minutes. Be sure not to overcook the vegetables - we want them to stay crisp. Now set this fajita mix aside to cool slightly before we assemble the salad, otherwise it will wilt our greens.
To assemble the salads, add the lettuce to the bottom of a large bowl, filling it about ¾ full. Now top with the rest of the ingredients, starting with the chicken fajitas, black beans, dressing and then topping it with some cheddar cheese. I love to crumble some tortilla chips over the salad for added texture and squeeze some lime at the end for some tang. Enjoy!
Don't forget to show your love by hitting the like button, leaving a comment, and subscribing to our channel. Ring the bell icon to stay updated on our latest mouthwatering creations!
🔗 Stay Connected:
Social Media Links: linktr.ee/redorgreen
Website: redorgreen10.blogspot.com/