Express Chicken Fajita Salad

July 2, 2011 in Carbs, Chicken, Cucumber, Cumin, Dinner, Free From, Lettuce, Lime, Lunch, Meat, Natural yogurt, Paprika, Pepper, Rice, Savoury, Slimming World, Spices, Tomato, Vegetables by Amy


I found this recipe in a Slimming World magazine, and I love it. It only takes 20-30 minutes, it tastes incredible and it looks gorgeous. If you’re ever going on Come Dine With Me, this is the recipe to pick as your main.

Ingredients

  • 4 chicken breast fillets
  • 2 teaspoons of paprika
  • 2 teaspoons of ground cumin
  • One orange pepper
  • One red pepper
  • One green pepper
  • 140g fat-free natural yogurt
  • 4 limes
  • Two 250g Uncle Ben’s Express Mixed Pepper Rice
  • 1 large lettuce
  • 4 tomatoes
  • 1/2 cucumber


Start by preparing everything. Cut the chicken fillets into strips, deseed and cut the peppers into strips, wash the lettuce and tear it into long strips before leaving it to dry. Cut the tomatoes into wedges, halve the limes and slice the cucumber.


Put the chicken strips in a bowl with the paprika and cumin. Mix until the chicken is evenly coated and leave to soak for a while.


Then pre-heat a large, non-stick frying pan and spray it with Fry Light. Add the peppers and stir fry for about 6 minutes, until they are softened. Then put the peppers in a bowl and keep them warm somewhere.


Spray the pan again, add the chicken strips and cook for five minutes, stirring often, until they are cooked through.


Whilst that’s cooking, make the dressing. Mix the natural yogurt and the lime juice together in a bowl. Cook the rice, according to the packet instructions, too.


When you’re ready to serve, put a layer of the lettuce and the spinach on four plates and spoon over the rice. Then arrange the peppers, tomatoes, cucumber and chicken on top of that. Spoon some of the yogurt dip on each of the plates, and arrange some limes on the side to squeeze over.


How pretty is that?
A few more photos here. I really hope you like this one. I thought it was utterly scrummy.

Related posts: