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Fajita chicken salad with avocado

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About Thomas

I write because I can type. I can type because I have a keyboard.

I am a new age Australian resident that is experiencing this new continent with a fresh set of eyes. 

I write on a wide range of topics. Well, I write on food. There you have it, I write on a wide range of food as well. 

What a fantastic way to showcase Australia's favourite fruit, the avocado.

Coming to Australia was an eye-opener. Among the many things I have learned is that Aussies love their avocado.

Pic: shutterstock .

Pic: shutterstock

Interestingly, you can have avocado with pretty much anything. One of the best places for the avocado to be used is a salad, which I'm not usually much of a fan of.

But that's not the case with this fajita chicken salad, which is delicious and can serve 4 people.


  • Juice of 2 limes
  • 1/2 cup extra-virgin olive oil, divided
  • 1 Tbs honey
  • 1/2 tsp cumin
  • 1/4 tsp red chilli flakes
  • Salt
  • Freshly ground black pepper
  • 2 boneless, skinless chicken breasts
  • 2 capsicum, thinly sliced
  • 1 white onion, thinly sliced
  • 1 large head of romaine, cored and chopped
  • 1 avocado, thinly sliced
  • Method

  • In a small bowl, combine lime juice, 1/4 cup olive oil, honey, cumin and chilli flakes. Season with salt and pepper.
  • In a glass baking dish, combine chicken and half the dressing. Let marinate for at least 30 minutes and up to 6 hours.
  • After marinating, heat 2 tablespoons olive oil in a grill pan over medium-high heat. Add chicken and grill until fully cooked through, about 6 minutes per side. Let cool, then cut into strips.
  • Wipe out the grill pan. Then add remaining 2 tablespoons olive oil to the same pan over medium-high heat. Add peppers and onions and cook until charred and slightly softened, 10 minutes.
  • In a large bowl, add romaine, chicken, peppers, onions and avocado.
  • Toss it with remaining dressing until evenly coated.
  • Enjoy!

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