chicken fajita salad with scallion vinaigrette

Chicken Fajita Salad with Scallion Vinaigrette
Dressing recipe below. Salad recipe not exact - this can feed one or one hundred!

  • Chicken breast(s) (1/2 to 1 chicken breast per salad)
  • Homemade fajita seasoning
  • Sliced, fresh mushrooms (1-2 baby portabellos per salad)
  • Yellow onion, chopped into bite-sized chunks, as shown above (1/8 - 1/4 small onion per salad)
  • Crunchy lettuce, such as Romaine, washed, dried and torn
  • Tomatoes, chopped
  • Black beans, drained and rinsed
  • Canned corn, drained and rinsed (grilled, fresh corn would be even better!)
  • Mexican cheese (I only had colby jack, which I cubed, as shown)
  • Salsa
  • Other toppings, such as jalepenos, cilantro, sour cream and lime
  • Salt/pepper
  1. Chop chicken into chunks and season chicken liberally with homemade seasoning (about two tbsp. per pound of chicken). Heat a frying pan over medium heat with a little olive oil. Add chicken and saute until pink is just gone and meat is juicy. Remove from pan. Add a little more oil, the mushrooms and the onion, and saute, seasoning with salt and pepper as needed. Remove from pan when onions are slightly browned on the edges and mushrooms are soft.
  2. Arrange salad in a large bowl by adding the lettuce, tomatoes, corn, beans, mushrooms, onions, cheese and chicken. Add salsa and desired toppings. Serve with vinegairette.
Scallion Vinaigrette 
Recipe makes about a cup of dressing and keeps well in a sealed jar on the counter for a few days.
  • 1/4 cup white wine vinegar
  • 1 tablespoon Dijon mustard (okay to go a little over!)
  • 1 teaspoon honey
  • 2 tablespoons chopped chives
  • Salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup thinly sliced scallion, green and pale green part

  1. Stir the vinegar through the salt and peppper together in a shallow bowl.
  2. While whisking furiously, drizzle the olive oil into the mixture slowly, allowing it to emulsify. When the oil is completely incorporated, the dressing should be thick and consistent, as shown above. Gently stir in the scallions and taste to see if it needs additional salt or pepper.

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