Applebee's Chicken Fajita Salad

Name: Applebee's Chicken Fajita Salad (Elevated)
Total time: 1 h 10 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1 lb Chicken thighs-boneless, skinless; 3 tbsp Olive oil; 2 tbsp Lime juice; 1 tbsp Orange juice; 2 cloves Garlic-minced; 1 tbsp Chipotle pepper in adobo sauce-minced; 1 tsp Cumin; 1/2 tsp Smoked paprika; 1/4 tsp Cayenne pepper; 1 Bell pepper-red, sliced; 1 Bell pepper-orange, sliced; 1 Onion-sliced; 1 Poblano pepper-sliced; 8 cups Spring mix lettuce; 1/2 cup Cotija cheese-crumbled; 1/2 cup Roasted corn kernels; 1/4 cup Pickled red onions; 1/4 cup Olive oil; 2 tbsp Lime juice; 1 tbsp Orange juice; 1/4 cup Cilantro-chopped; 1 clove Garlic-minced; 1 tsp Honey; 1/4 cup Toasted pepitas; 2 tbsp Chopped cilantro

⏱1h 10m

👥4

🔥800 cal

Medium

🍽️Tex-Mex

A premium version of the salad, featuring grilled marinated chicken, blistered peppers, and a vibrant citrus-cilantro vinaigrette.

1 lb Chicken thighs-boneless, skinless

3 tbsp Olive oil

2 tbsp Lime juice

1 tbsp Orange juice

2 cloves Garlic-minced

See all 29 ingredients ↓

(0 reviews)

⏱1h 10m

👥4

🔥800 cal

Medium

🍽️Tex-Mex

A premium version of the salad, featuring grilled marinated chicken, blistered peppers, and a vibrant citrus-cilantro vinaigrette.

#salad #chicken #fajita #grilled #gourmet

Instructions

In a bowl, combine all Chicken ingredients. Marinate for at least 2 hours, or preferably overnight.
Preheat grill to medium-high heat.
Grill marinated Chicken until fully cooked, about 8-10 minutes per side. Let rest for 5 minutes, then slice.
Heat a cast iron skillet or grill pan over high heat. Add Bell pepper, Onion, and Poblano pepper. Grill until blistered and slightly charred, about 6-8 minutes. Set aside.
In a small bowl, whisk together all Citrus-Cilantro Vinaigrette ingredients.
In a large bowl, combine Spring mix lettuce, Cotija cheese, Roasted corn kernels, and Pickled red onions.
Add grilled Chicken and grilled Bell pepper/Onion/Poblano to the salad bowl. Pour Citrus-Cilantro Vinaigrette over the salad and toss to combine.
Garnish with Toasted pepitas and Chopped cilantro and serve immediately.

Ingredients

1 lb 450 g Chicken thighs-boneless, skinless
3 tbsp 45 mL Olive oil
2 tbsp 30 mL Lime juice
1 tbsp 15 mL Orange juice
2 cloves 6 g Garlic-minced
1 tbsp 15 mL Chipotle pepper in adobo sauce-minced
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Smoked paprika
1/4 tsp 1.25 mL Cayenne pepper
Salt to taste
Black pepper to taste
1 140 g Bell pepper-red, sliced
1 140 g Bell pepper-orange, sliced
1 85 g Onion-sliced
1 100 g Poblano pepper-sliced
8 cups 1.9 L Spring mix lettuce
1/2 cup 70 g Cotija cheese-crumbled
1/2 cup 70 g Roasted corn kernels
1/4 cup 30 g Pickled red onions
1/4 cup 60 mL Olive oil
2 tbsp 30 mL Lime juice
1 tbsp 15 mL Orange juice
1/4 cup 30 g Cilantro-chopped
1 clove 3 g Garlic-minced
1 tsp 5 mL Honey
Salt to taste
Black pepper to taste
1/4 cup 30 g Toasted pepitas
2 tbsp 15 g Chopped cilantro

Equipment

Grill
Cast iron skillet or grill pan
Large bowl
Small bowl
Whisk
Cutting board
Knife

Instructions

In a bowl, combine all Chicken ingredients. Marinate for at least 2 hours, or preferably overnight.
Preheat grill to medium-high heat.
Grill marinated Chicken until fully cooked, about 8-10 minutes per side. Let rest for 5 minutes, then slice.
Heat a cast iron skillet or grill pan over high heat. Add Bell pepper, Onion, and Poblano pepper. Grill until blistered and slightly charred, about 6-8 minutes. Set aside.
In a small bowl, whisk together all Citrus-Cilantro Vinaigrette ingredients.
In a large bowl, combine Spring mix lettuce, Cotija cheese, Roasted corn kernels, and Pickled red onions.
Add grilled Chicken and grilled Bell pepper/Onion/Poblano to the salad bowl. Pour Citrus-Cilantro Vinaigrette over the salad and toss to combine.
Garnish with Toasted pepitas and Chopped cilantro and serve immediately.

Nutrition per serving

Calories 800

Ratings & Reviews

0 reviews

Applebee's Chicken Fajita Salad

Applebee's Chicken Fajita Salad

Ratings & Reviews

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