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photostill · 25-05-12, 04:05

Grilled Fajita Chicken Salad

This is one I made today. It's a great meal for a hot day. I'll try to walk you through it. It's not hard but does have a couple of places where a tip or two will make it easier.

2 Avocados
1 tomato
Grilled chicken *see tip and marinade
Lettuce
Shredded cheese
Ranch dressing

The Avocados should be bought between one and two days ahead of time so they can ripen. They will probably be firm when purchased and then after ripening in a bowl out of the sun, they should turn soft.

First off start with skinless chicken breasts. Make the Fajita Seasoning Mix shown below and coat the chicken breasts well and place in a zip lock bag over night.

Fajita Seasoning Mix

2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2½ tsp. crushed chicken bouillon cube
1½ tsp. onion powder
½ tsp. garlic powder
½ tsp cayenne pepper
¼ tsp. crushed red pepper flakes
½ tsp. cumin

Prepare the grill for a medium hot fire. Keep an eye on the chicken in case it starts the coals on fire from chicken fat. If this happens, put the cover on to put out the fire and wait just a bit for the fat to burn off and remove cover again. When done, bring in to kitchen to rest. The reason you do it this way is so you have a hot fire which leaves the chicken with a crusty browned outside.

Next, prepare the lettuce by cutting it up in thin slices, and then chopping that coarsely and place in a bowl. If you use a metal knife the lettuce will turn brown over time. Instead either tear it with your fingers or as I do, use a ceramic knife.

Cut tomato in small cubes. Roughly ¼ inch (6.35 mm). Put in small bowl until ready.

Cut the grilled chicken into cubes. Place in seperate bowl.

Cut the avocado in ½, there is a large seed in the middle so it won't separate really easily. Take the side that the seed didn't stay with and cut it down the length, into 1/8ths. You need a sharp knife to do this with because the avacado is soft inside with a rind type skin. Once cut, the skin peels off very easily.

Add a lot of lettuce to the plate, followed by cubed grilled chicken, tomatoes, shredded cheese on top of that, and then the dressing.

Ladybbird · 25-05-12, 07:25

Hmmmmmm I already eat a lot of Advocados here straight from the tree in my garden, when they are in season, but this sounds like a delicious recipe to try out. Thanks PB

25-05-12, 04:05	#1
photostill The Enigma Join Date: Apr 2012 Posts: 9,977 Thanks: 3,009 Thanked 1,524 Times in 928 Posts	Grilled Fajita Chicken Salad *Grilled Fajita Chicken Salad* This is one I made today. It's a great meal for a hot day. I'll try to walk you through it. It's not hard but does have a couple of places where a tip or two will make it easier. 2 Avocados 1 tomato Grilled chicken *see tip and marinade Lettuce Shredded cheese Ranch dressing The Avocados should be bought between one and two days ahead of time so they can ripen. They will probably be firm when purchased and then after ripening in a bowl out of the sun, they should turn soft. First off start with skinless chicken breasts. Make the Fajita Seasoning Mix shown below and coat the chicken breasts well and place in a zip lock bag over night. Fajita Seasoning Mix 2 Tbsp. chili powder 1 Tbsp. salt 1 Tbsp. paprika 1 Tbsp. sugar 2½ tsp. crushed chicken bouillon cube 1½ tsp. onion powder ½ tsp. garlic powder ½ tsp cayenne pepper ¼ tsp. crushed red pepper flakes ½ tsp. cumin Prepare the grill for a medium hot fire. Keep an eye on the chicken in case it starts the coals on fire from chicken fat. If this happens, put the cover on to put out the fire and wait just a bit for the fat to burn off and remove cover again. When done, bring in to kitchen to rest. The reason you do it this way is so you have a hot fire which leaves the chicken with a crusty browned outside. Next, prepare the lettuce by cutting it up in thin slices, and then chopping that coarsely and place in a bowl. If you use a metal knife the lettuce will turn brown over time. Instead either tear it with your fingers or as I do, use a ceramic knife. Cut tomato in small cubes. Roughly ¼ inch (6.35 mm). Put in small bowl until ready. Cut the grilled chicken into cubes. Place in seperate bowl. Cut the avocado in ½, there is a large seed in the middle so it won't separate really easily. Take the side that the seed didn't stay with and cut it down the length, into 1/8ths. You need a sharp knife to do this with because the avacado is soft inside with a rind type skin. Once cut, the skin peels off very easily. Add a lot of lettuce to the plate, followed by cubed grilled chicken, tomatoes, shredded cheese on top of that, and then the dressing. __________________ You can help this site, by clicking on the link below to buy a Premium Account. & Thank you for helping us. Click;

25-05-12, 07:25	#2
Ladybbird Join Date: Feb 2011 Posts: 47,566 Thanks: 27,627 Thanked 14,458 Times in 10,262 Posts Awards Showcase Total Awards: 8	Re: Grilled Fajita Chicken Salad Hmmmmmm I already eat a lot of Advocados here straight from the tree in my garden, when they are in season, but this sounds like a delicious recipe to try out. Thanks PB __________________ PUTIN TRUMP & Netanyahu Will Meet in HELL ..................*SHARKS are Closing in on TRUMP*.......................... *TRUMP WARNS; 'There'll Be a Bloodbath* If I Don't Get Elected'..MAGA - MyAssGotArrested...IT's COMING** PLEASE HELP THIS SITE..Click DONATE & Thanks to ALL Members of ... 1.. THIS SITE IS MORE THAN JUST WAREZ...& TO STOP SPAM-IF YOU WANT TO POST, YOUR FIRST POST MUST BE IN WELCOMES

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