fajita boat salad

fajita boat salad

Crunchy tortilla shell, juicy chicken and pepper strips, and homemade guacamole and black bean and corn pico de gallo–win, win, WIN!  Seriously-this dish is fun, affordable, and darn tasty!


fajita boat salad

Serves 6-8

6 (8 inch) whole wheat tortillas

11 tablespoons olive oil, divided

sea salt

2 cups thinly sliced yellow onion

2 cups sliced red bell peppers

2 cups sliced green bell peppers

1 tablespoon plus 2 teaspoons cumin, divided

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cayenne

4 chicken breasts (about 2.5 pounds) cut into thin strips

2 cups sliced romaine

2 limes, juiced

3 cups chopped romain lettuce

2 cups grated cheddar cheese

homemade guacamole

black bean and corn pico de gallo (click link for recipe)

Preheat oven to 450.  In ovensafe bowls, add whole wheat tortillas (one per bowl).  Add a tablespoon of olive oil and a sprinkling of sea salt to each tortilla and rub evenly over the entire surface then mold into the bowls.  Place another oven-safe smaller bowl in the center of each tortilla to hold shape and bake for 6-8 minutes.

Next in 2 large saute pans over high heat, add a tablespoon of olive oil to each pan and divide onions and peppers evenly between each pan.  Season pepper mixture with sea salt, a 1/2 teaspoon cumin in each pan, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon cayenne in each pan.  Saute pepper mix for 8-10 minutes until onions have caramelized and peppers have softened (about 8-10 minutes).  Next, remove pepper mix and reserve for later.  Add another tablespoon of olive oil to each pan and then add chicken, divided evenly between pans.  Season chicken again with 1/2 teaspoon cumin in each pan, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon cayenne in each pan.  Cook chicken for 6-8 minutes (until golden brown with clear running juices).

In a small bowl, mix lime juice with remaining cumin and olive oil.  To assemble salad, dress greens with cumin-lime dressing and divide evenly among tortilla bowls.  Top with pepper mixture, prepared pico de gallo, chicken, cheddar cheese, and homemade guacamole.  Enjoy-from the first bite to the bowl, you will not want to leave the table till your plate is clean.

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2 thoughts on “fajita boat salad

  1. Pingback: Fajita Boat Salad- Video! « Cooking with Aurora

  2. Pingback: 3 Bean Salad…a beach journey « Cooking with Aurora

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