Chicken Fajita Salad with Spicy Avocado Dressing
When summer's produce is in abundance we like to create meals that revolve around it, like this one. If you are vegan or vegetarian you can substitute cooked blacked beans or sautéed tempeh for the chicken. I think you'll find the Spicy Avocado Dressing rather addicting! I like to make a batch of this dressing with the whole jalapeño—seeds and all, but for the children I make it without the seeds.
Did you know that eating a small avocado with a meal containing carotenoids (found in the tomatoes, peppers, and salad greens) helps to absorb these beneficial compounds? Carotenoids, like beta-carotene, alpha-carotene, gamma-carotene, lycopene, lutein, zeaxanthin, and beta-cryptoxanthin all need to be consumed with fat to optimize absorption in the intestines. One also needs to have a functioning small intestine for this to occur (gluten, antibiotics, yeast overgrowth, and environmental toxins can damage the gut and impede absorption of fats and fat-soluble nutrients). Once in the body these carotenoids act as powerful antioxidants mopping up free radicals. Some of these carotenoids can also be converted into vitamin A (all-trans-retinol). We need vitamin A to assist with gene transcription, proper development of an embryo, various reproductive processes, night and color vision, skin health (acne), cellular communication, and proper immune function. Vitamin A is found in liver, meat, and dairy products. In order to convert carotenoids from plants into vitamin A we need to have adequate zinc and proper thyroid function as the T3 thyroid hormone helps in the conversion process. When pregnant and lactating the need for preformed vitamin A increases quite a bit so be sure to consume enough carotenoids from plants and vitamin A from animal sources, or if you are vegan, be sure to consume enough iodine, zinc, and selenium-rich foods for proper thyroid function so you can properly convert carotenoids from plants into Vitamin A.
Chicken Fajita Salad with Spicy Avocado Dressing
When I make meals like this I like to place everything out on the counter and let the children make their own plates with the ingredients they prefer most. They never add fresh tomatoes but love cucumber salsa! If you want the dressing less spicy then remove the seeds from the pepper before blending. If you want it really spicy, leave the seeds intact and just cut the stem off before blending.
Chicken
Salad
Dressing
chicken
- To make the chicken, place all ingredients into a medium-sized bowl or glass pan and gently stir.
- Cover and marinate on the counter for 20 to 30 minutes or refrigerate and marinate for up to 3 hours.
- Heat a large stainless steel or cast iron skillet over medium-high heat.
- Add a tablespoon or two of coconut oil or olive oil.
- Add some of the chicken, making sure not to crowd the pan (if you add too much chicken at once it will crowd the pan and cool it off causing much of the liquids to be released into the pan instead of searing them in, causing the chicken to dry out).
- Sauté each batch of chicken for about 3 to 4 minutes or until cooked through.
- Place onto a plate to serve.
salad
- Place the romaine and napa into a large bowl and toss together.
- Place the tomatoes and peppers onto a plate.
- Place and chopped cilantro into a small bowl.
dressing
- Place all of the ingredients into a blender and blend until smooth and creamy.
- Pour into a bowl or jar to serve.
- Let everyone assemble their own salads.
- Enjoy!
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Comments
This looks yummy! Definitely going to make this for dinner.
This sounds lovely! Healthy, light and delicious. Can't wait to try it!
The creamy avocado sauce looks amazing! I can't wait to try this recipe!
Yum! This recipe looks great! Can't wait to try it.
DaNelle recently posted...Copycat PF Changs Lettuce Wraps Recipe
I made chicken last evening with an almost identical marinade - it was addictive!
I can't wait to try this salad with that wonderful avocado dressing. This meal should be a real treat.
Thanks for creating and sharing with us.
Used an almost identical marinade for chicken last night (leftovers in salad today). It was wonderful! Can't wait to try the avocado dressing! Will that keep in the refrigerator for a day or two?
happen to have an abundance of avocados right now - thanks for this recipe!
Blessings!
http://bit.ly/QljwCN
I just picked up a ton of avocados yesterday. I can't wait to make this scrumptious chicken dish!
Thanks for another great recipe! We made this for dinner tonight and enjoyed the satisfying flavors and textures. The dressing would be wonderful as a veggie dip too!
I know I would love this one! Off to share on my gfe Facebook page ... thanks!
Shirley
I've added this recipe to my must make list. This is the perfect light dinner or lunch.
I made this last night and I must say, I was mildly disappointed. Neither the s.o. nor I cared for the napa cabbage (and I definitely won't be seeking it out it again). The avocado dressing turned out rather bland. The chicken was the best part, but I found that I didn't have nearly enough marinade (only a few drops per chicken strip). I *will* say that I had never before used chipotle chili powder and wondered what the difference was. I was pleasantly surprised by the rather smoky aroma and flavor. So if nothing else, I've discovered a wonderful new spice!
Absolutely adored this dressing, didn't make the salad but used the dressing as a dip for vegetables. Amazing!!. How long can you keep the dressing in the fridge for?
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