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Chicken Fajita Salad

Pati Jinich
  • 60 minutes
  • Serves

INGREDIENTS

2

lbs Chicken breasts, skinless boneless

1 tsp

Ancho or chipotle chile, powder

1

Avocado, large ripe

1 1/2 cups

Black beans, homemade cooked

2 cloves

Garlic

1

Red bell pepper

1/2

Red onion (slivered or thinly sliced, about 1 cup)

1

head Romaine lettuce

3

Scallions

1

Tomato, ripe round

1

Yellow bell pepper

4 tbsp

Sauce from chipotles in adobo sauce

1

Black pepper, freshly ground

1 tsp

Kosher or sea salt

2 tsp

Distilled vinegar, white

6 tbsp

Olive oil

2 tsp

Rice vinegar, unseasoned

1/2 tsp

Cumin, ground

6

Corn tortillas

1/2 cup

Orange juice, freshly squeezed

3/4 cup

Queso fresco

1/4 cup

Freshly squeezed limejuice