Grilled Chili Lime Chicken Fajita Salad with Quinoa Red Pepper and Cilantro Salad

Grilled Chili Lime Chicken Fajita Salad

Recipe by CafeDelites

Marinade/Dressing:

3 tablespoons olive oil

⅓ cup freshly squeezed lime juice

2 tablespoons cilantro, chopped

2 cloves garlic, crushed

1 teaspoon brown sugar

3/4 teaspoon red pepper flakes -- adjust to your preference of spice

1/2 teaspoon ground Cumin

1 teaspoon salt

Salad:

4 chicken breasts

1/2 yellow bell pepper, deseeded and sliced

1/2 red bell pepper, deseeded and sliced

1/2 an onion, sliced

5 cups Romaine or mixed greens

2 avocados, sliced

Extra cilantro leaves to garnish

INSTRUCTIONS

1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

2. Grill marinated chicken breasts. When finished, set aside and allow it to rest.

3. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing.

Quinoa Red Pepper and Cilantro Salad

Serves 4

1 cup pre-washed white quinoa

1 ½ cups water

salt and pepper

½ cup red bell pepper, diced

½ cup yellow bell pepper, diced

½ jalapeno chile, minced

2 tablespoons lime juice

1 tablespoon extra virgin olive oil

2 teaspoons Dijon mustard

1 garlic clove, minced

½ teaspoon ground cumin

Combine water, ½ teaspoon salt and quinoa in a saucepan over medium-high heat. Bring to a simmer. Reduce heat to low, cover and continue to cook until all water is absorbed. About 12 minutes. Let cool.

When quinoa is cool, transfer to a large salad bowl. Stir in peppers, jalapeno, onion and cilantro. In a separate bowl, combine and whisk remaining ingredients and toss then pour over quinoa mixture.