Chicken Fajita Salad
  • 2 boneless, skinless chicken breasts
  • The juice of 2 limes
  • 2 Tbsp olive oil
  • 1/4 cup cilantro, including stems, chopped
  • 1 Tbsp ground cumin
  • 1 large red union, quartered and cut into strips
  • One red and one yellow bell pepper, sliced into strips
  • 1/2 cup sour cream
  • 1/2 cup queso fresco or goat cheese, crumbled
  • 1/2 package Fresh Express┬« Baby Spinach
  • 1/2 package Fresh Express┬« Spring Mix
  • The juice of 1/2 lemon
  • Salt and pepper to taste
  1. Mix lime juice, olive oil, garlic, cumin and cilantro together in a medium bowl or large mixing cup. Place chicken in a large zipper top bag and pour marinade over. Massage marinade thoroughly into chicken. Marinate in refrigerator for 1 to 2 hours.
  2. Preheat oven to 350 degrees.
  3. Brown chicken in 2 Tbsp of olive oil in a large oven proof skillet over medium high heat. Bake at 350 degrees until chicken reaches an internal temperature of 155 degrees, or until juices run clear when pierced. (About 25 minutes) Remove from skillet and cover with foil. Allow to rest at least 10 minutes.
  4. In another skillet over medium heat, cook bell peppers and onions in 2 tbsp butter, turning often, until onions are just translucent. (About 5 minutes.)
  5. Place greens in a large bowl and squeeze lemon juice over he top. toss to coat all greens. (Do not do this step in advance or your spinach will wilt!)
  6. Place 1/4 of greens on 4 plates, slice chicken into strips and arrange on top of greens. Place peppers and onions over chicken. Add sour cream and queso fresco.
  7. (Tip: Spoon sour cream into a zip top bag , seal and snip a bit off the corner to pipe the sour cream as shown in the pictures.)
  8. Serve immediately.
  9. Share and Enjoy!
Recipe by Uncle Jerry's Kitchen at