Recipe for July 3, 2007 

* denotes ingredient usually available (in season) at the Lexington Farmers' Market

Summer Fajita Chicken Salad
serves 4-6

2 lbs. split *chicken breasts, skin removed or 3 ½ lb. *whole chicken, cut into 8 pieces, skin removed 
1 ½ tsp ground cumin
1 tsp dried thyme
2 tsp freshly ground black pepper
2 tsp paprika
2 tsp chili powder
kosher salt to taste
4 Tbs. vegetable or canola oil

1 each *red, yellow and green bell pepper, halved, stemmed and seeded
5-6 *scallions cut into 1” slices on the diagonal
2 Tbs. flat-leaf *parsley, coarsely chopped
2 Tbs. *cilantro, coarsely chopped 
juice of 1 large lime
2 Tbs. red wine vinegar
option: 2 ears of *corn, cooked and kernels removed

Preheat grill to medium-high.  

Toss cumin, thyme, pepper, paprika, chili powder and ¼ tsp salt together in a small bowl.

Place chicken breasts on a baking sheet and sprinkle evenly with 2 Tbs of the spice mix.  Drizzle with 2 Tbs. of the oil and toss to coat evenly.  If using whole chicken cut up, do the same with chicken pieces.  

Brush bell peppers with remaining oil.

Oil grill rack. Grill chicken breasts approximately 5 minutes per side, depending on the thickness of the breasts; do not overcook.  At the same time, grill the peppers 3-5 minutes per side until they have softened and are slightly charred.  Remove and let cool slightly. (If using chicken pieces, grill until internal temperature is 160 degrees; time will vary according to size of each piece)

Slice the chicken and bell peppers into 1/4” wide diagonal strips.  In a large bowl, toss chicken, bell peppers, spice mixture, remaining 2 Tbs. oil, scallions, parsley/cilantro, lime juice and vinegar, and corn if using.  Toss and season with additional salt as needed.  Serve warm with tortillas, guacamole and salsa on the side.  

Note: recipe can be prepared 1-2 days in advance and stored in refrigerator.