Ahhh Monday. Absolutely B-E-A-utiful outside here in Minneapolis. Almost 50 degrees!! AKA T-shirt weather, heck probably some people in shorts! Come on, it’s practically summer weather for us Minnesotans 😉
Usually Monday is an enjoyable day for me because I get to spend the whole entire day blogging! I make some tea, listen to music, write my Monday blog post, look at other blogs…..
However, this Monday I still have my cold 🙁 Going on day four. Nasty cough, nasal congestion…and just plain out of it. No energy whatsoever.
I guess I had it coming since I jinxed myself a hundred times saying “I never get sick.”
But enough complaining, I still had to share this recipe with you! It’s a recipe that makes you dream of warmer weather…and Mexico.
Boy do I adore mexican food. Can’t get enough of my homemade guacamole! I’ll admit I can devour an entire burrito from Chipotle. I’m also a little bit addicted to that white cheese dip at mexican restaurants. My go to meal for years was fajitas. Probably because it came to the table sizzling on hot pan and you could build your own!
These days, I try to avoid mexican restaurants. Well, as much as I can. This recipe is a fajita inspired salad packed with flavor to satisfy your Mexican food craving…. minus all those calories you get from eating at an actual Mexican restaurant.
I actually got the idea after eating something similar at a friends house. I just tweaked it to make it my own 😉
The chicken is pan seared with peppers and onions and flavored with fiesta lime Mrs. Dash seasoning. It is then mixed with cuban style black beans, salsa and fresh cilantro. The chicken and black bean mixture is laid over a bed of mixed greens and crunched organic blue corn tortilla chips.
It is then finished with shredded monterey jack cheese, avocado, plain greek yogurt, extra salsa and my favorite part – extra lime juice!
This is such a refreshing meal you guys. I can’t say that enough.
I try and stay away from taco seasoning packets because they’re usually loaded with preservatives and weird additives I can’t pronounce. This Mrs. Dash blend is just a blend of spices.
There is no real salad dressing for this because the salsa, yogurt and lime juice create a salad dressing so to speak.
The beauty of this dish too, everyone makes their own! And you can make it as healthy as you want. For example use more mixed greens, and less tortilla chips.
I made this for my sisters for the first time last summer and they absolutely loved it! Kristin says its one of her favorite meals I make!! That says a lot!! I have since made it quite frequently.
Also, if you’re wondering why the heck i’m using plain greek yogurt…it tastes EXACTLY like sour cream. You guys…its the perfect replacement. Fat free and loaded with protein. Much more figure friendly. I cannot rave about it enough!!
Heres the recipe! Enjoy 🙂
Skillet Chicken and Lime Fajita Salad
- 3 Tbsp. Olive oil
- 3-4 Boneless Skinless Chicken breasts
- 2 peppers (I used red and yellow)
- 1 Red Onion
- 2 Tbsp. Fiesta Lime Mrs. Dash Seasoning (or any fajita seasoning)
- Salt to taste (not much needed about 1/4 tsp.)
- 1 can Cuban Style Black beans, drained
- 2/3 C. Salsa
- 3 Tbsp. Cilantro
- Shredded Monterey jack cheese or Queso fresco
- 1 Avocado
- 1 lime
- Plain Greek yogurt
- Extra salsa
1. Wash and remove seeds from peppers, then dice into about 1/2 ” squares. Also, dice onion the same size. Wash and cube chicken.
2. Heat olive oil in large skillet on medium-high. Add peppers, onions and chicken. Also add fiesta lime seasoning and salt to taste (about 1/4 tsp.) Turn heat up to high and cook until browned…about 12-15 minutes. If heat is too high reduce slightly. Make sure to have heat high enough to brown meat and veggies to get that fajita charcoal taste.
3. While chicken is cooking, prep toppings and place into bowls. Chop cilantro. Dice or slice avocado. Slice limes into wedges. Shred cheese. Take out Greek yogurt.
5. Build salads and enjoy immediately. First mixed greens, second crush a handful or so of tortilla chips, third chicken and black bean mixture, fourth cheese, then whatever toppings you wish! (I love adding more salsa and lime!)
Always wish I have leftovers, but there never seems to be any.
That must be a good thing though??
Yesterday when I was making this, I was thinking how great it would be to grill the chicken, and then shred it. I LOVE shredded chicken in mexican dishes.
Ohhh the possibilities….