A delightful American salad. Simple, tasty, and healthy.
Ingredients
- 1/2 romaine lettuce
- 300 g chicken tenderloins or whole fillets
- 1 red onion
- 1 red bell pepper
- 1 lime
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon pickled jalapeño peppers
- 2 tablespoons vegetable oil
Guacamole
- 1 small tomato
- 1/4 onion
- 40 g grated cheddar cheese
- fresh cilantro Ranch dressing or thick sour cream Nachos or chips from 2 tortillas
Preparation
Fajita chicken Cut chicken into thin strips. Season with salt, pepper, half of the cumin, and smoked paprika. Drizzle with 1 tablespoon of vegetable oil and 1 teaspoon of lime juice. Mix well and let marinate for at least half an hour. Cut bell pepper into strips and onion into thicker half-rings. Mix with salt, pepper, remaining cumin, smoked paprika, 1 tablespoon of oil, and lime juice. Heat a grill pan (or any pan available) and grill chicken strips over high heat for about 3 minutes per side. Set aside on a plate. In the same pan, add vegetables, reduce heat slightly, and sauté thoroughly, stirring occasionally, for about 6-7 minutes. Add chicken back to the pan and gently mix. Sprinkle with chopped pickled jalapeño peppers.
Salad Rinse and dry lettuce, chop into cubes, season with salt and pepper, and divide between two plates. Place guacamole in the center. Dice tomato after removing seeds and core, mix with diced onion and chopped cilantro, season with pepper, and sprinkle over the guacamole. Arrange grilled chicken, bell pepper, and onion pieces around the lettuce. Sprinkle with grated cheese and serve with ranch dressing or thick sour cream, along with tortilla chips or nachos.
