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Tex Mex Chicken Salad

Tex Mex Chicken Salad
15 minutes10 minutes8P + 8C + 8F
For 1 Block, divide into 8 serves For 2 Blocks, divide into 4 serves For 4 Blocks, divide into 2 serves

Ingredients

For the fajita seasoning:
  • 2 tsp chilli powder (Free)
  • 1 tsp cumin (Free)
  • 1 tsp garlic powder (Free)
  • 1 tsp onion powder (Free)
  • 1 tsp smoked paprika (Free)
  • ½ tsp salt (Free)
For the fajitas:
  • 1 Tbsp olive oil (F)
  • ½ tsp dijon mustard (Free)
  • Juice from 1 lime (Free)
  • 350g chicken breast, cut into small pieces (P)
  • 4 red capsicums, thinly sliced into strips (C)
  • 1/2 cup Mexican bean mix (C)
  • 1 medium red onion, thinly sliced into strips (C)
  • 8 lettuce leaves (C)
  • Lime wedges (for serving) (Free)
  • ½ Avocado, sliced (for serving) (F)

Directions

  1. In a resealable small jar, combine all the ingredients for the seasonings. Seal and shake well. Reserve 1.5 teaspoons for the capsicums
  2. In a large resealable bag, combine half the olive oil, lime juice and 5 teaspoons of the fajita seasonings. Add the chicken to the bag and seal. Press the marinade into the chicken and allow to marinate while you prepare the vegetables (or chill in the refrigerator until ready to use).
  3. Slice the onions and capsicum
  4. Heat remaining oil in a large pan over medium-high heat. Add the onions and allow to cook for about 4-5 minutes, or until softened and fragrant. Add the capsicum and bean mixx then sprinkle with the reserved 1.5 teaspoons of fajita seasoning. If you like the capsicums with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 2-3 minutes longer. Transfer to a plate and set aside.
  5. Using the same pan, brown the chicken. Cook for 5-6 minutes, or until cooked through
  6. Arrange the lettuce in a large salad bowl and top with chicken and capsicum. Add sliced avocado and lime wedges.

Additional Information

P = Protein, C = Carbohydrate, F = Fat, Free = Free Food
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