The first trip David and I took to Austin we ate at a restaurant called Moonshine. It was the first time that we had ever left our children overnight and we were both a little nervous. I remember sitting at the cozy little bar, brick walls surrounding me, dark leather stools and warm lighting trying to enjoy my glass of red wine (from a local winery, of course) but feeling a completely preoccupied with thoughts of my two little ones all the way back in Florida.
As I looked over the menu, enjoyed a fried asparagus appetizer (yum!) and finished my second glass of wine I think I finally relaxed into what would be a really nice vacation for hubby and me. I then decided on a Steak Fajita Salad. Woah! It was huge, fresh, vibrant and delicious. It was so good that for the two years that we lived in Austin, every time we went to Moonshine I would order that same salad. As good as everything else on the menu looked, I knew that I would love that salad more. Thankfully David and the kids always ordered something different, so I could pick off their plates. Everything in that place is awesome.
Because of my love for an entree salad, about once a week I serve up a monstrous salad for dinner at home. It typically comes in the form of some salad I have enjoyed somewhere before. This week it was a Fajita Salad (though I went with chicken, not steak). I piled high the toppings, just like Moonshine, and smiled seeing my family shovel bite after huge bite into their little mouths.
Begin by heating up your skillet and sauté the marinated peppers, onions and chicken. That signature fajita sizzle and aroma will fill the kitchen and cause the kids to come running in! Their mouths will be watering and they will be happy to sample some salsa and guacamole.
While you are cooking the chicken and peppers you can build the salads.
- 1lb of chicken breasts, cut into strips (marinate these for a day or two for great flavor, recipe for that below)
- Red and Yellow Bell Pepper
- 1 Yellow Onion
- Red Leaf Lettuce
- Black Beans
- Frozen Corn
- Sour Cream
- Shredded Cheddar or Monterey Jack Cheese
- Tortilla Chips for the side
- Chop and wash greens. Pile onto plate
- Sprinkle on black beans and corn
- Add Cooked Chicken and Peppers
- Top with Salsa, Guacamole, Sour Cream and Cheese
- Serve a pile of tortilla chips on the side
- **Start your chicken marinade either the night before or early in the day.
Slice onion, peppers and chicken and place in a large freezer bag.
Pour in about 1/4 cup of oil, 3 crushed garlic cloves, 1 tsp chili powder, 1 tsp cumin, 1 tsp salt, 1 tsp sugar and the juice of 2 limes.
Let this sit overnight or for an entire day
- Find recipes for awesome salsa and guacamole.