This might just be my favourite summer meal of all time! Aside from homemade burgers, Thai noodle salads and smoothie bowls of course. BUT seriously this salad has everything you could ever want. It is SO flavourful, SO satisfying and is full of clean and nutritious ingredients. This recipe is keto and paleo friendly, dairy-free, gluten-free and grain-free! Perfect for summer BBQs!
Heres what you will need:
FOR THE DRESSING:
- ripe avocado
- cashews
- apple cider vinegar
- olive oil
- fresh cilantro
- garlic cloves
- cumin
- lime
- sea salt
- water
FOR THE SALAD:
- chicken breasts
- taco seasoning (I used a local one from Clever Crow Farms.. its the BEST)
- avocado oil
- lettuce and or kale
- banana peppers
- bell peppers
- ripe avocado
- grape tomatoes
- sea salt
- garlic powder
Chicken Fajita Salad with Avocado Cream Dressing
June 30, 2020
: 4
: 20 min
: 25 min
: 45 min
Ingredients
- AVOCADO CREAM DRESSING:
- -
- 1 ripe med-large avocado
- 1/2 cup soaked cashews
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup fresh cilantro
- 2 cloves garlic
- juice of 1/2 a lime
- 3/4 tsp cumin
- 1/2 tsp sea salt
- -
- CHICKEN FAJITA SALAD:
- -
- 3-4 chicken breasts
- 4 tbsp avocado oil
- 2 tbsp taco seasoning (clever crow)
- 1/2 cup banana peppers
- 1 1/2 cups grape tomatoes
- 2 bell peppers
- 1 tsp garlic powder
- 1/4 tsp sea salt
- 1 ripe avocado
- 3 cups chopped kale
- 5 cups chopped lettuce
Directions
- Step 1 Start by cooking the chicken and bell peppers. You can do this in the oven or on the BBQ. Coat the chicken breast in 2 tbsp of avocado oil and 2 tbsp of taco seasoning until the breasts are completely coated. Cook in the oven at 400 degrees for 18-22 minutes or until the juice runs clear when a knife is inserted into the chicken breast (depends on the size of the breast). Once cooked, remove and set aside.
- Step 2 Slice the bell peppers lengthwise into large pieces and coat with 2 tbsp avocado oil, 1/4 tsp sea salt and 1 tsp garlic powder. Roast the peppers at 400 degrees for 20-25 minutes or until desired tenderness.
- Step 3 While the chicken and bell peppers are cooking, prepare the avocado dressing and salad ingredients. For the avocado cream dressing, combine all of the ingredients into a blender or food processor and pulse until the dressing is smooth and creamy.
- Step 4 Chop and combine the lettuce, kale, tomatoes, avocado and banana peppers to a large bowl. Once the chicken is done and has rested for 5-10 minutes, slice and serve on top of the salad along with the roasted bell peppers and avocado cream dressing. ENJOY!
