Topped off with the crunch of the tortilla chips, this salad is a true dinner winner.
We love this fun, bright salad that will keep you full and satisfied.
Keep reading for more tips on how to make and store this salad.
Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat.
Add the chicken; cook until slightly charred on both sides, about 3 minutes per side.
Transfer the chicken to a cutting board and let stand for 5 minutes.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Process until smooth, about 2 minutes.
Place lettuce in a large bowl or on a large platter.
Garnish with cilantro leaves, if desired, and serve with the dressing.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Nutrition Information
Serving Size: 3 cups salad & 3 Tbsp.
Fajitas are a steak and vegetable dish that originated in south Texas and northern Mexico.
Theyre named after the cut of steak, which is also known as a skirt steak.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Additional reporting byCarrie Myers, M.S.andLinda Frahm
EatingWell.com, June 2024
