After a week of camping and eating kind of unhealthy, I went to the grocery store and picked up some healthy dinners for the coming days. I am so excited to get back into the gym and eating healthy ( never thought I would say that, haha). So I came up with a Chicken Fajita Salad with an Avocado Lime Vinaigrette.
Chicken Fajita Salad
3 chicken thighs, marinated in Pollo Asada Seasoning
2 heads of romaine lettuce
2 Red bell peppers, sliced
1 red onion, sliced
1 small can sliced black olives, drained
1 vine ripe tomato, diced
1 avocado, sliced
2 ears sweet corn, grilled
Avocado Lime Vinaigrette
1 garlic clove, minced
1/2 teaspoon season salt
2 tablespoons water
2 tablespoons lime juice
6 tablespoons vegetable oil
2 tablespoon rice vinegar
Heat grill to 350° F.
Get out all ingredients needed.
While grill is heating wash all vegetables for the salad.
Place marinated chicken thighs on heated grill, cook 10 minutes a side.
Place corn ears on the grill rotating to char each side nicely.
While chicken is cooking, sliced red peppers and onions and saute in skillet under tender with a nice crunch.
Slice and cube tomato and avocado.
Slice romaine lettuce into bite sized pieces as well.
When chicken is done cooking, cut into strips and slice corn off the cob.
Place all ingredients into a bowl.
In a blender, blend all ingredients for the dressing. Blend and season to liking. Pour over salad, depending on how much dressing you prefer.
Serve with crushed tortilla chips, optional.
Serves 3-4 Depending on size of salad wanted.
Fat 36.7 grams
Carbohydrates 32.9 grams
Protein 16 grams
Hope you enjoy this as much as i enjoyed making it.