Chili Lime Chicken Fajita Salad
Citrus season calls for a citrus marinade. This one is lime-y with just a hint of heat and tenderizes the chicken beautifully. Paired with a big bowl of fresh greens, black beans, and corn, you a have a fresh Tex-Mex supper sure to satisfy.
Servings
Produce
Carrot (Organic)
3 1.5 oz
Cabbage, green
5 2.5 oz
Lora bella tomatoes
6 3 oz
Avocado
2 1 Whole
Cilantro (Organic)
1 0.5 oz
Yellow Corn
1 0.5 Whole
Salad Greens Mix
5 2.5 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Chicken thighs
1 0.5 lb
Black beans
1 0.5 Can
Greek Yogurt
3 1.5 oz
Pumpkin seeds
3 1.5 tablespoon
Pantry items
Olive oil
3 1.5 teaspoon
Sea salt
1 0.5 teaspoon
Spice mix
Lime Coriander Vinaigrette
Olive oil
6 3 tablespoon
Lime juice
2 1 tablespoon
Coriander powder
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
White sugar
1 0.5 teaspoon
Lime Marinade
Olive oil
2 1 tablespoon
Lime juice
2 1 tablespoon
Tamari
1.5 0.75 tablespoon
White sugar
1 0.5 teaspoon
Red pepper flakes
.25 0.13 teaspoon
Minced Garlic
2 1 Clove
Prep ahead (optional)
a. Leave mixed greens whole or chop bite-sized. b. Peel carrots; grate or use peeler to cut ribbons. c. Cut corn kernels from cob. d. Cut avocados in half lengthwise, remove pit, slice into wedges, and scoop out flesh. e. Thinly slice cabbage and red onion. f. Chop tomatoes bite-sized. g. Rough chop cilantro leaves, mince stems.
Instructions
1
Marinate chicken:
a. Add chicken thighs to a medium, non-metal bowl. Add ½ tsp salt and pinch of black pepper.
b. Add fajita lime marinade, turning chicken to coat all sides. Set aside.
(If you can, start the marinating the chicken early to give it more time to soak up all the citrus goodness. Leave in the fridge until you're ready to cook dinner.)
2
Assemble salad:
a. Drain and rinse black beans. Add to large bowl.
b. Add mixed greens (leave whole or chop bite-sized), green cabbage (thinly slice), carrots (peel and grate or peel into ribbons), red onion (thinly slice), cilantro leaves (rough chop or leave whole), corn (cut kernels from cob), and lora bella tomatoes (cut bite-sized). Toss to combine.
3
Cook chicken:
a. In large saute pan over medium-high heat, add 1 tbsp olive oil. Add chicken thighs, skin-side down. Cook until sugars in the marinade caramelize, about 2 minutes. Flip, reduce heat to medium, and continue to cook until caramelized all over and cooked through, about 7-9 minutes, depending on thickness of thighs. Set aside to rest 3-4 minutes.
b. Slice into strips or bite-sized pieces.
4
Serve:
a. In small saute pan over high heat, add pumpkin seeds. Toast until golden and fragrant, about 2-3 minutes. Stir or toss constantly; watch carefully to avoid burning.
b. Add lime coriander vinaigrette to salad mix. Toss to coat. Divide salad mix among bowls or plates. Top with chili lime chicken.
c. Garnish with avocado (cut in half lengthwise, remove pit, slice into wedges, scoop out flesh), a dollop of Greek yogurt, toasted pumpkin seeds, and cilantro stems (mince).
Chef's notes
This marinade works equally well with strips of top sirloin for beef lovers. For vegetarians, strips of tofu with all the water pressed out to allow for a thorough soaking of the marinade would make a nice substitute.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX