I had a hankering for a hearty salad. Chicken Fajita Salad to the rescue! It also works great with shrimp, steak or ground beef/turkey. You can use taco seasoning, but I love using smoky chile powders so I made my own. The Chipotle Ranch can be made by mixing bottled Ranch with Chipotle and Smoked Paprika if you don’t want to make it from scratch.
Chicken:
2 large Chicken Breasts
½ teaspoon Smoked Paprika
¼ teaspoon Cayenne
¼ teaspoon Ancho Chile Powder
½ teaspoon Garlic Powder
¼ teaspoon Onion Salt
Salt and Pepper to taste
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Chipotle Ranch:
¼ cup Sour Cream
¼ cup Buttermilk
¼ teaspoon Dried Parsley
¼ teaspoon dried Green Onions or Chives
Pinch of Onion Salt
Pinch of Garlic Powder
Pinch of Black Pepper
½ teaspoon Smoked Paprika
1 teaspoon Chipotle Chile Powder
½ teaspoon Lemon Juice
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Salad:
5 cups Romaine Lettuce; chopped
1 large Radish; thinly sliced
1 large Bell Pepper; cored and sliced
1 small Red Onion; sliced
1 cup Sweet Corn
1 cup Tortilla Strips
½ cup Cotija Cheese
Preheat oven to 400°F.
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Add the chipotle ranch dressing ingredients to a mason jar or shaker bottle and shake vigorously for 60 seconds. Place in the fridge.
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Season the chicken breasts with the chiles, garlic powder, onion salt, salt and pepper. Place on a baking sheet and bake until the internal temperature reaches 165°F; about 15 minutes.
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Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Sauté the bell pepper and onion until just tender. Remove from the heat and set aside.
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Add the lettuce, radish, sautéed vegetables, corn, tortilla chips and cheese to a large bowl. Slice the chicken and place over top. Liberally drizzle the chipotle ranch over top and serve.
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Enjoy!
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Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 