The Chicken Fajita Salad, as we know it today, is a relatively recent addition to the American culinary landscape. Its origins can be traced back to the Tex-Mex cuisine, which combines Mexican and Southwestern American cooking elements.
The concept of fajitas emerged in the late 20th century when ranchers in Texas brought their grilled skirt steak to market to sell. They grilled the meat on an open flame and served it with sliced onions and peppers to attract customers. This practice eventually caught on in restaurants, particularly in the Southwest United States, where the dish became popular on menus.
As the popularity of fajitas grew, so did the creativity of chefs looking to put their own spin on the classic dish. One such variation was the Chicken Fajita Salad, which first appeared in restaurants and cookbooks in the 1990s. The salad version of the classic dish offered a lighter, healthier alternative to the traditional fajita without sacrificing flavor.
Over time, the Chicken Fajita Salad has become a staple on many restaurant menus across the United States. It has also gained popularity as a quick and easy meal to prepare at home, as it can be made with relatively simple ingredients and minimal cooking skills. The dish has remained popular due to its delicious combination of tender grilled chicken, fresh vegetables, and various toppings that allow for customization and personalization.
In conclusion, the Chicken Fajita Salad is a relatively modern dish with roots in the Tex-Mex cuisine of the Southwest United States. Its emergence in the late 20th century reflects the growing trend towards healthier, more flavorful meal options, and its enduring popularity is a testament to its delicious and satisfying nature.
Chicken Fajita Salad
Ingredients
- 2 pounds chicken- I used boneless thighs. Use whatever chicken you like
- 1 cup coconut milk or buttermilk or whole milk
- 4 tbls taco seasoning
- 1 tbls Tajin
- 1 large onion Spanish or red or a combo of both
- 2 bell peppers I used 1 red and 1 yellow
- 2 tbls olive oil for cooking
Instructions
- Combine the milk with the seasonings
- slice your chicken into strips
- place both in a ziplock bag and make sure the chicken is well coated
- leave in refrigerator for 4 -24 hours
- when the marinating time is done remove the chicken from the refrigerator and strain off the excess marinade
- heat oil in a frying pan then add the chicken until about half cooked…5 to 10 minutes on medium heat
- then add your onions and peppers and cook until the vegetables are softened and browned
- prepare a salad of you favorite fixins , I used lettuce, pico, and cucumber
- place your delicious chicken on top of your salad
- I put a dollop of sour cream and some shredded cheese along side of mine it was delicious
- use your favorite salad dressing or like me you can just drizzle the top with some taco sauce…Enjoy…and make it your own.