Chicken Fajita Salad with Cilantro-Lime Vinaigrette


  • 1 lb. boneless, skinless chicken breasts
  • 1/2 cup lime juice
  • 1/2 tsp. cumin
  • 1/2 tsp. oregano
  • 1 tsp. garlic
  • 1 tbsp. vegetable oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • Lettuce
  • Sour cream
  • Mexican blend cheese
  • Cilantro-Lime Vinaigrette (recipe below)

Put chicken in a zip lock bag and toss with lime juice, garlic, cumin and oregano. Allow to marinate for 30 minutes in the refrigerator.

Meanwhile, heat vegetable oil in a large saute pan over medium-low heat. Add the peppers and onions and cook, covered, for 20 minutes or until tender, stirring occasionally.

After 30 minutes, remove chicken from the refrigerator. Grill over medium-high heat until cooked through, about 5 minutes per side. Remove from grill and allow to cool slightly. Slice into strips. Put chicken on top of lettuce, and top with sour cream, cheese and cilantro-lime vinaigrette.


  • 1 cup packed cilantro
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. garlic, minced

Puree all ingredients in a food processor until smooth.

by The Savvy Kitchen