Lunch usually consists of a quick hamburger or scrambled egg sandwiches but on occasion I go all out for the husband and myself. Today I worked at our shop doing paper work and getting Kaycee Cutters packaged and shipped. One of the printers was down and I had about a thirty minute phone call to get it replaced. By the time I had everything done I was starved. I think I do my best cooking when I’m starving.
I had one chicken breast in the fridge and was thinking about chicken sandwiches until I spotted the sweet peppers and I was inspired to make chicken fajita salads.
This was the best thing I’ve eaten in a while and boy did my husband ever love it! Fajitas are one of his favorite things and I really don’t make them often enough. This was surprisingly quick and easy and I will be making it again soon for supper because I know the boys will love it too.
The key to getting the chicken just right is searing it in a cast iron skillet. I’ve been talking a lot about my cast iron lately. I guess it’s partly due to getting some questions about what my favorite cookware is. I have five cast iron skillets and it’s not unusual for me to be cooking in 2 or 3 of them at once. There’s just nothing like it.
What is your favorite cookware?
Chicken Fajita Salad
- 1 tablespoon vegetable oil
- 8 oz chicken breast, sliced into 1 inch strips
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon granulated garlic
- 2 tablespoons butter
- 1 cup sliced sweet peppers
- 1/2 cup sliced purple (red) onion
- 1/3 cup orange juice
- 3 cups lettuce, shredded
- 1/2 cup Kerrygold Irish Cheddar Cheese, shredded
- 1/2 cup ranch dressing
- 2 tablespoons salsa
Preheat a cast iron skillet over high heat, add vegetable oil and chicken breasts. Season with salt, cumin, chili powder, and garlic. Stir to sear both sides of chicken breasts. Lower heat to medium and cook for 6-8 minutes or until chicken is cooked through.
In another cast iron skillet add butter over medium heat. Add peppers and onions, stirring occasionally until onions and peppers have softened and start to brown.
When chicken is cooked through add orange juice and continue to cook, stirring until juice is absorbed.
In a small bowl combine ranch dressing and salsa.
Add half of lettuce to each plate, sprinkle each with half of cheese. Layer on chicken, peppers and onions. Top with dressing mixture.
Yield: 2 salads, double recipe for 4.