Chicken Fajita Salad

Everything you love about everyone's favourite dinner, but in salad form.

30 minutes prep

30 minutes cook

Serves 3

Hugh Woodward
Fajita.png

Ingredients

    Salad stuff:
  • 4tortillas, cut into shards
  • 6chicken thighs, rubbed with fajita seasoning
  • 1 red onion, cut into half moons
  • 1 orange pepper, cut into slices
  • 1red pepper, cut into slices
  • 1green pepper
  • 1 tbspfajita seasoning
  • 1 lettuce, sliced
  • 30gcoriander
    • Avocado crema:
  • 200gsour cream
  • 1avocado
  • 1lime, juiced
  • 1 tspflaked sea salt

That's right, you can now munch the undisputed highlight of tex-mex cuisine in guilt free salad form. It's basically your favourite fajita recipe, but healthy!

Method

  • Preheat the oven to 180°C. Find a deep roasting dish and scatter the tortilla pieces into the bottom.
  • Top with a roasting rack and the chicken thighs that have been rubbed with fajita seasoning - the thinking is the delicious roasting juices will add flavour to the crispy tortillas.
  • Roast until the tortillas are crispy then remove. Check the chicken thighs are cooked through then slice them up.
  • Into the roasting tray add the sliced onions and peppers and the tbsp of seasoning. Roast until cooked through but not floppy.
  • Meanwhile, blitz all the crema ingredients together.
  • Toss everything together and scatter with coriander and a pinch of Mexican dried chillies if you want things spicy.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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