Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Margharita
Description:
This dinner salad combines all the things you like about fajitas and folds it in to a quick meal. A nice cool salad with all of the spice and half the work. You’ll love making this and pairing it with an ice cold Margharita, you’ll think your in Old Mexico.Ole!
Ingredients:
2 1/2 lbs chicken breast boneless / skinless
1 tbs cumin
1 tbs coriander
2 tbs paprika
1 medium lime zest removed
1 medium lime squeezed
1 medium white onion chopped
3 medium tomatoes diced
3 ripe avocados diced
1 cup farmers cheese crumbled
2 whole jalapenos diced
1/4 cup creme fraiche
1 head romaine lettuce chopped
1/4 cup cilantro chopped
3 tbs olive oil
Directions:
1-Pre-heat your grill to high.
2-Lightly brush the chicken with oil and sprinkle with cumin, coriander, paprika, salt and pepper evenly over both sides.
3-Grill the chicken about 4-5 minutes on each side, making sure not to burn the spices. Remove the chicken from the grill and allow to rest and cool, then dice.
4-In a bowl whisk together the crème fraiche, lime juice, lime zest, and onion. Fold in the tomatoes, avocado, chicken and farmers cheese. Season to taste and serve on a bed of chopped romaine lettuce. Top with chopped cilantro.
