In case you are craving fajitas, here is a recipe that doesn’t require making or buying gluten free tortillas. I really like the combination of cooked vegetables with the crisp salad. My toddlers (3 and 2) love this dinner because they can pick different colors to try out of the salad. You can eat this salad with a jalapeno vinaigrette, Italian dressing, salsa, or with pico de gallo and guacamole.
If you are feeling ambitious and want to try your hand at making gluten-free, casein-free tortillas check out Gluten Free Cooking School’s tortilla dough recipe.
FAJITA SALAD
1 lb chicken, cut in slices for quicker cooking (or slice grilled chicken)
1 plus 1 Tablespoon oil
juice of 1 lime
1 1/2 teaspoon of cumin
1 clove minced garlic
salt and pepper (approx 1/4 tsp of both)
1 green pepper, sliced
1 red pepper, sliced
1 sweet onion, sliced or chopped
1 or 2 avocados, sliced
1 large bag of romaine/red cabbage salad mix for convenience
2 hard boiled eggs, cut in half (Mrs. G.F.’s How to Make a Perfect Hard Boiled Egg)
shredded cheese
cilantro, chopped
optional: pico de gallo, guacamole, sour cream, Italian dressing, jalapeno vinaigrette, salsa
DIRECTIONS:
Marinate the chicken (I cut mine in smaller pieces before cooking for faster prep) in lime juice, garlic, cumin, and salt and pepper (or use gluten free McCormick’s fajita seasoning mix) for 30 minutes. Slice green/red peppers and onion into thin strips. Heat 1 tablespoon of oil in large frying pan on medium-high heat. Add chicken pieces; cook and stir 3-5 minutes or until no longer pink. Remove from pan. In same frying pan, heat remaining 1 tablespoon oil. Add onion and bell pepper; cook and stir 3 to 5 minutes. Set aside. Assemble your salads- layer romaine, cooked chicken/vegetable mixture, and top with hard boiled egg, avocado, and any other salad fixing you desire. I use the jalapeno vinaigrette recipe below, but you can also use Italian dressing or salsa if you prefer.
JALAPENO VINAIGRETTE
1 garlic clove, minced
1 /2 jalapeno pepper, minced
1/4 teaspoon chili powder
1/4 teaspoon salt
1/3 cup champagne vinegar (or substitute your favorite- higher quality vinegar will obviously make for a better, less-sour dressing)
1/3 cup olive oil
DIRECTIONS:
Combine and shake!
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Posted on June 22nd, 2009 by Natalie
Filed under: Chicken Recipes
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This recipe looks delicious. But I have a question. I tried emailing you to ask a question but it keeps coming back saying that your mailbox is full.
Thank you for this wonderful site!
This looks fabulous…I love dinner salads, especially in the summer. I may add some peach or mango slices in there too, to fruit it up a bit! And maybe a small scoop of refried beans instead of cheese for some creaminess.
By the way, Karina recently posted some tasty looking tortilla wraps.
Your salad looks incredible – I am always looking for another way to eat chicken and great veggies, and especially love the addition of the red bell peppers. I love the richness they add.
This looks wonderful. What a great meal!
Ladysnow- Thank you so much for letting me know. I will look into it!
M- I am behind on my reading so I will go check it out. And relevant links are always welcome if you feel inclined to leave one.
Diane- Thanks!
Yum! I am all about the salads lately.
That salad looks fabulous! Hope you are doing well:)
This looks delicious. I love avocados and can’t wait to make this.
Dear Babyfroo -
My name is Sonia from Spain, I have a granddaughter six years.The celiac disease was diagnosed a year and a half. We were very fortunate, she was very ill.
Now nearly seven years, a girl is happy and healthy.
It is very sad to think that 90% of people who do not have celiac diagnosis, I worry a lot.
I dedicate Celiac sprue to spread beyond our homes, but it is safe and out?
Thanks for your blog.
faithfully
My son would never eat this, but I may try it for myself. Looks great!
[...] with Fish or Chicken Cold chicken or fish in a salad can turn it into a main meal, and the Fajita Salad at Gluten Free Mommy has chicken paired with avocado, red and green pepper, and cilantro. Salads [...]
DELICIOUS! Made this for lunch yesterday and it was divine. I skipped the chicken part to make it vegetarian and it was still just as delicious as your picture of it looks! The jalapeno vinaigrette was perfect! Thanks Nat!!! Glad you’re back blogging!
Great recipe and very creative for the kids! When I’m feeling ambitious, I may just try out the GF tortilla recipe.
Yum! I love the creative vinaigrette!
Thank you for this wonderful site!
)))
Sonia gluten free
Salad looks delicious – and I love the tip about how to make hard boiled eggs. I set my timer everytime for 11 minutes. That way I know they are done for sure.
I just wanted to thank you for your blog. I am brand new to gluten free eating and I have learned so much just from reading here. I think today I’m even going to try making your blueberry cake.
Thanks again!
I am SO happy to find your blog. We are a recent gluten free family along with many other foods too but I am so happy to find your blog! Thank you for sharing your recipe with those who feel a little lost and stuck…Like me! ~Erin