Chicken fajita salad

Delight your taste buds with this scrumptious Chicken Fajita Salad bursting with sizzling flavors of seasoned chicken, fresh veggies, and zesty dressing. Perfect for a satisfying meal!

Ingredients:

• 1 tablespoon chili powder
• 1 tablespoon ground cumin 
• 1 teaspoon garlic powder 
• 1 teaspoon granulated sugar 
• 1 teaspoon kosher salt 
• 1/2 teaspoon red pepper flakes 
• 1/2 teaspoon freshly ground black pepper 
• 4 tablespoons olive oil, plus more for brushing the grill
• 6 boneless, skinless chicken breasts 
• 2 red bell peppers, quartered 
• 2 yellow bell peppers, quartered 
• 3 ears corn, silks and husks removed, halved crosswise 
• 3 avocados, halved and pitted
• 1/2 lime, for squeezing
• 1/2 cup olive oil
• 2 tablespoons fresh cilantro, chopped 
• 1 teaspoon lime zest plus 1/4 cup lime juice 
• 1 teaspoon kosher salt 
• 1/2 teaspoon chili flakes 
• 1 head romaine lettuce, leaves separated
• 1 head butter lettuce, leaves separated 
• 1 bunch fresh cilantro sprigs, whole 
• 1 pint grape tomatoes, halved lengthwise
• 4 limes, halved crosswise 
• 1 wheel cotija cheese, broken into large chunks 

Instructions:

1. To prepare the fajita seasoning: Combine chili powder, cumin, garlic powder, sugar, salt, red pepper flakes, and black pepper in a bowl.
2. For the salad: Preheat a grill or grill pan over medium-high heat and coat with olive oil.
3. Spread a portion of the fajita seasoning on one side of the chicken breasts. Position the chicken seasoned-side down on the grill and sprinkle another portion of the fajita mix over the chicken. Grill the chicken until fully cooked, approximately 5 minutes per side; cooking time may vary depending on the size of the chicken breasts. Transfer the cooked chicken to a baking sheet to cool.
4. While the chicken is cooling, mix 2 tablespoons of olive oil and the remaining fajita seasoning in a large mixing bowl. Coat the peppers with the mixture. Place the peppers on the grill and cook, flipping to achieve grill marks, about 3 minutes per side. Transfer the cooked peppers to the baking sheet to cool.
5. Coat the corn with the remaining 2 tablespoons of olive oil. Place the corn on the grill and cook, turning regularly, until cooked and slightly browned, around 10 minutes in total. Transfer the corn to a plate to cool.
6. Slice the chicken horizontally while keeping the slices intact. Cut the avocado into slices in a similar manner to the chicken. Squeeze some lime juice over them to prevent browning.
7. For the cilantro lime dressing: Combine olive oil, cilantro, lime zest, lime juice, salt, and chili flakes in a mason jar and shake until well blended.
8. To assemble: Place the lettuce leaves on a large board or platter. Arrange the chicken slices, avocado slices, and peppers among the leaves. Add the corn cobs and cilantro sprigs throughout. It should have a natural appearance rather than being manicured. Scatter the tomatoes, lime halves, and cheese pieces in the same manner. Drizzle some dressing over the salad for a touch of flavor and serve the remaining dressing on the side.

Summary:

• Calories: 5252 kcal
• Fat: 315 g
• Protein: 420 g
• Carbs: 231 g
• Potassium: 14017 mg
• Magnesium: 1036 mg