Try this Fajita Caesar Salad recipe, or contribute your own.
- 1/2 lemon
- pinch cumin
- 2 chicken breasts (14oz) sliced into thin strips
- 2 small bell peppers any color, thinly sliced
- 2 jumbo shallots thinly sliced
- 8 oz mushrooms thinly sliced
- 4 tablespoons high-heat cooking oil divided
- gluten-free seasoned salt (see notes for recipe)
- 10 oz bag chopped romaine lettuce
- 1/3 cup shredded parmesan cheese
- 1/2 - 1 cup gluten-free caesar dressing
- Carbohydrate 3.56059454869333 g
- Cholesterol 4.8 mg
- Fat 2.07055811124667 g
- Fiber 1.20838106125079 g
- Protein 4.44968834008 g
- Saturated Fat 1.188652933616 g
- Serving Size 1 1 Serving (148g)
- Sodium 116.416868976667 mg
- Sugar 2.35221348744254 g
- Trans Fat 0.151894576329333 g
- Calories 43 calories
Step-by-step
- Heat 1 Tablespoon oil in a large, heavy-bottomed skillet over heat that’s just a touch below high. When the oil begins to smoke add 1/3 of the vegetables then season with seasoned salt and a drizzle of fresh lemon juice (not too much - you just want a hint of lemon flavor.) Let vegetables sit undisturbed until seared on the bottom then continue to saute, stirring occasionally, until vegetables are crisp-tender, 3-4 minutes, turning heat down if they begin to burn. Remove vegetables to a plate. Repeat searing vegetables in two more batches, each in 1 Tablespoon oil, seasoning with seasoned salt and lemon juice.
- Heat remaining Tablespoon oil in skillet then add chicken, season with seasoned salt, a pinch of cumin, and lemon juice, then saute until cooked through, 2-3 minutes. Remove to plate with vegetables.
- Divide lettuce and parmesan cheese evenly between 4 bowls then drizzle with caesar dressing and toss to coat. Top with fajita chicken and vegetables then serve.
Lemon juice initiates the flavor profile here, acting as a crucial acid that brightens both the seared vegetables and the poultry before heat ever touches them. High-heat cooking oil, specifically one with a smoke point above 400°F such as avocado or grapeseed oil, is mandatory to achieve proper charring in a heavy-bottomed skillet without scorching residual plant compounds.
Accompaniments for this dish require careful textural balancing. Crisp, chilled tortilla chips or warm corn tortillas provide a necessary starch contrast against the tender mushrooms and bell peppers. Pairing this salad with a dense, dry Spanish white wine like Albariño cuts through the richness of the parmesan cheese and Caesar dressing via high natural acidity. Alternatively, a lightly charred elote featuring cotija cheese and lime mirrors the smoke from the skillet without competing with the garlic notes in the dressing.
Fresh shallots and bell peppers yield a vibrant crunch and high moisture content when flashed in a hot pan for 3 to 4 minutes. Utilizing dehydrated or jarred substitutes changes the dynamic entirely, drastically reducing cooking times while introducing concentrated sugars that caramelize too quickly and risk bitter blackening. Retaining distinct textural layers depends entirely on keeping batches small so steam escapes rather than pooling in the pan.
