Fajita Chicken and Summer Vegtable Salad

Adapted from thescramble.com

Serves 4

  • 1/4 cup olive oil
  • 1 lime, juice only, about 1/8 cup or 2 Tablespoons
  • 1 tsp. sugar
  • 1/8 tsp. ground cumin, or more to taste
  • 1/8 tsp. salt, plus additional for seasoning chicken
  • 1lb boneless chicken, (you may want to pound/roll it thin) and cut into bite size pieces
  • A packet of your favorite taco/fajita meat seasoning
  • 1 head soft lettuce, ripped into bite size pieces (about 8 cups)
  • 1 cup grape tomatoes, halved (omited at the Pedroza home for John)
  • 1 cup corn kernels, frozen (defrosted) or fresh
  • 2 Tbsp. fresh cilantro, chopped, or more to taste
  • 2 Tbsp. shelled pumpkin seeds, or use sunflower seeds, toasted, if desired (I found the pumpkin seeds, called pepitas, in the section where spices were in $1 bags, and I used the whole bag.)
  • 1 cup shredded Monterey Jack cheese, optional
  • Your Favorite Hot Sauce, optional
Mix together the first five ingredients for salad dressing, set aside.Pan fry the chicken, using the  the taco/fajita seasoning packet and following the directions on the back.

While the chicken is cooking, in a large bowl, combine the lettuce, tomatoes, corn, cilantro, pumpkin seeds and cheese. Add the chicken to the salad, stir or shake the dressing, pour it over the salad and toss it gently but thoroughly. (You may not need all the dressing.)  Serve it immediately.

Denise’s notes: the original recipe doubled the dressing, and used half as a marinade.  We couldn’t taste it at all, once the chicken was cooked, and prefer taco seasoning.  You may prefer a milder taste.  This was quick, healthy, and yummy.  I think it’s about average priced for a dinner main dish.
Serving Suggestion: Chips and Salsa for a side dish, or maybe fruit