Grilled Fajita Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
1-2 servings

Deconstructed fajitas create a colorful salad that’s packed with contrasting textures and flavors. The protein choices can be varied—chicken, steak and shrimp all work equally well—and grilled vegetables, pinto beans, creamy avocados, crisp tortilla strips and a zingy serrano vinaigrette round out the hearty lunch entree.

Ingredients

2 oz. jalapeño butter (recipe follows)
2 oz. bell pepper, julienned
2 oz. onion, julienned
4 oz. cooked chicken or steak, cut into ½-in. strips or 4 oz. cooked shrimp
3 oz. Serrano Vinaigrette (recipe follows)
4 oz. lettuce mix
4 oz. pinto beans, drained and rinsed
1 oz. shredded Monterey Jack and cheddar cheese blend
2 oz. fried tortllla strips
1 tbsp. pico de gallo
1 tbsp. pepitas (roasted pumpkin seeds)
1 oz. avocado, peeled, seeded and diced
I tbsp. cotija cheese, crumbled

Jalapeño Butter
2 oz. margarine, at room temperature
2 oz. butter, at room temperature
1 tbsp. minced jalapeño
1 1/2 tsp. minced garlic
3/4 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1/4 tsp. Mexican seasoning
1/4 tsp. minced cilantro stems

In bowl of stand mixer, combine butter and margarine. With paddle attachment, beat until smooth and creamy. Add remaining ingredients; continue to blend on low until blended. Refrigerate until ready to use.
Yield: 1/2 cup

Serrano Vinaigrette
4 oz. vinaigrette dressing
3/4 tsp. minced Serrano peppers
1/2 tsp. minced garlic
1/2 tsp. chopped cilantro
1/4 tsp. freshly ground pepper

Whisk all ingredients together until well blended.
Yield: 1/2 cup

Steps

  1. In sauté pan over med.-high heat, melt jalapeño butter. Add bell peppers and onions; sauté until tender-crisp. Add cooked meat or shrimp; stir until heated through. Remove from heat.
  2. In large bowl, toss lettuce, pinto beans, shredded cheese, tortilla strips, pico de gallo, pepitas and remaining 2 oz. Serrano Vinaigrette. Arrange on plate; top with cooked fajita mixture, avocado and cotija cheese. 
Source: Recipe and photo courtesy of California Avocado Board

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources