‘Love That Olive’ shares Grilled Fajita Salad recipe

GOLDEN VALLEY, Minn. — Looking for new summer eats that break the same, boring offerings?

Love That OLIVE owner Terri Chaffer stopped by KARE 11 Saturday to whip up a batch of Grilled Fajita Salad. With the savory taste of fajitas, melded with bold, fresh flavors and a dramatic presentation, this salad offers a great break from the same old burger. 

Just arrange the ingredients on a platter, pour the cool drinks and let everyone serve themselves family-style. 

Bonus for those entertaining during an always busy summer – Grilled Fajita Salad can be prepared beforehand, AND served either hot or cold. 

Here’s how you make it. 

Fajita Seasoning (divided): 

• 1 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. sugar
• 1 tsp Himalayan Sea salt
• ½ tsp black pepper

• 4 Tbsp lime-infused extra virgin olive oil
• 6 boneless chicken breasts
• 2 red bell peppers, quartered
• 2 yellow bell peppers, quartered
• 3 ears of corn halved (remove silks & husks)
• 3 avocadoes, halved & pitted

• 1/2 c lime-infused extra virgin olive oil
• 2 Tbsp fresh cilantro, chopped (optional)
• 1 tsp lime zest
• ¼ c fresh lime juice
• 1/4 c mango-coconut balsamic
• 1 tsp salt

• 1 head romaine lettuce, leaves separated
• 1 head butter lettuce, leaves separated
• 1 bunch fresh cilantro sprigs (whole)
• 1-pint grape tomatoes (halved lengthwise)
• 4 limes halved crosswise
• 1 cotija cheese, broken into large chunks

1. Mix together seasonings (in the seasoning section).
2. Heat grill to medium heat.
3. Brush chicken with the lime-infused extra virgin olive oil and sprinkle with the seasonings (you won’t use all of the seasoning). Place on grill. Grill chicken for about 5 minutes per side. Remove chicken from grill and rest to cool. 
4. Add 2 Tbsp extra virgin olive oil and remaining seasonings in a mixing bowl. Whisk together. Add peppers and toss to coat. Place peppers on the grill and cook about 3 minutes per side. Remove to cool.
5. Brush corn with the last 2 Tbsp of extra virgin olive oil. Arrange corn on grill and cook, turning frequently until done (approximately 10 min.). Remove to cool.
6. Slice chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together. Drizzle a bit of the mango coconut balsamic over the top to prevent the slices from browning.
7. For the dressing: add the extra virgin olive oil, cilantro, lime zest and juice, salt and mango coconut balsamic and whisk together.
8. Assembly: Arrange the leaves on a large board or platter. Cluster the chicken slices, avocado slices and peppers among the leaves. Tuck the corn cobs in here and there and do the same with the sprigs of cilantro. Add the tomatoes, lime halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.