Tuesday, July 15, 2014

Scott's Grilled Fajita Taco Salad

I feel like we are in the middle of a heat wave and one can only live on salads and watermelon for so long.
This recipe is one of my hubby's most-requested recipes and if you make it...you will definitely know exactly why.

My hubby is still finding all kinds of ways to add flavor to old favorites without the pound of butter and cream while still maintaining great flavor to his meals.
Normally, the chicken was placed on tortilla shells, slathered with shredded cheese and serrano cream.
Now, the chicken is placed on a bed of dark, healthy, oh.so.good.for.you greens, topped with sliced chicken and lots of grilled veggies with serrano cream ~made with Greek yogurt instead of sour cream.

Again, the firehouse recipes are relatively fast.  This one takes a bit more time...but can easily be prepped earlier on in the day and grilled in very little time!

ENJOY this packed-full-of-goodness-meal!

Grilled Fajita Taco Salad


4 chicken breasts

2 Tbsp. olive oil

1 tsp. liquid smoke

2 tsp. sea salt

1/2 tsp. pepper

1 serrano pepper, seeds removed and sliced

Juice of:  1 orange, 2 limes and 2 lemons

3 garlic cloves or less {we just love garlic!}

*Desired amount of greens like spinach, romaine, fancy greens etc.

Grilled Veggies:

1 red onion, sliced

2 red peppers, sliced

2 yellow peppers, sliced

*Place veggies in  ZIPLOC gallon bag with a tad bit of olive oil.  Keep chilled until ready to grill.


*Place chicken in ZIPLOC gallon bag along with the liquid smoke, oil, salt, pepper, serrano, juices and garlic.  Let sit for at least 1 hr. and up to 24 hrs. in the fridge.

*Grill chicken on the bbq until juices run clear and it is fully cooked.  Remove from grill and place on a plate covered with tin foil.

*Once the chicken is cooked and "resting" under the tin foil, place the veggies in a veggie grill basket and let it char a bit.  stir it a couple of times and that is it.

{If you don't have a grill basket, just make sure the veggies are cut large enough so that they don't fall through the grates on the grill.}

*Prepare your salad beds and place sliced chicken, grilled veggies, avocado and serrano cream on top...or you can eat them on a tortilla shell...

Serrano Cream

3 Serrano peppers

1 large clove of garlic

½ tsp. sea salt

½ cup plain Greek yogurt or sour cream

*Seed, devein and cut peppers into small pieces.

*Combine all ingredients in blender until well blended.

*Chill until ready to use.

1 comment:

  1. Oh YUMMY! I adore this recipe!!! Anything with a Tex Mex flair is my favorite!!! xo