Chicken or Bean Fajita Salad
Lily & Loaf
2
15 minutes
15 minutes
380
Mexican
Evening Meals
This salad is a delicious and healthy option packed with seasoned chicken or Mexican refried beans, smoky paprika, cumin, and coriander. The salad is built on a base of fresh baby greens, grated carrot, diced tomatoes, and creamy avocado. Topped with a rich fajita mix, the salad is finished with a dollop of plain yoghurt, and a sprinkle of jalapeños for a spicy kick. This dish offers a perfect balance of protein, fresh veggies, and bold flavours, ideal for a hearty lunch or dinner.
Ingredients
2 chicken breasts (diced) or 1 tin of Mexican refried beans
1 tsp coconut oil
1/2 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp ground cumin
1 red onion, sliced
3 cloves garlic, chopped
1 -2 red chili, sliced (deseeded if preferred)
1/2 tsp Pink Himalayan salt
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4 handfuls of mixed baby Salad leaves
1 large carrot, grated
1 avocado, halved
2 medium fresh tomatoes, diced (or Sexy Salsa)
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2 tbsp plain unsweetened yoghurt
1 tsp sliced jalapenos
Black pepper
Directions
- Add 1 tsp coconut oil to a heated frying pan. Shallow fry sliced red onion, garlic and red chili for 2 minutes.
- Add a dash of water, smoked paprika, coriander, cumin and salt, add the chicken pieces (or tin of beans) and steam fry until chicken has browned. If using refried beans instead of chicken – add these now to the frying pan and turn heat to low. Adding a few splashes of water to allow flavours to mix together. Simmer on a low heat until the beans are hot all the way through, but not burning or sticking.
- If using chicken, continue to steam-fry until cooked all the way through (10-15 minutes) letting the flavours soak through the entire mix. Don't allow the mix to dry out too much (add splashes of water if needed).
In the meantime prepare the salad ingredients onto 2 separate plates. Lay the plate with baby salad leaves, then grated carrot, diced tomatoes and chopped avocado (1/2 of everything split between your plates).
- Top salad with the chicken or bean mix and garnish with a tablespoon of plain yoghurt, Sexy Salsa and sliced jalapeños.
