Chicken Fajita Salad
Chicken Fajita Salad
Ingredients:
DRESSING:
- 3 tablespoon lime juice
- 3 tablespoon olive oil
- 1 garlic clove minced
- 1 tablespoon cilantro, finely chopped
- A few drops of liquid stevia, optional
- ½ teaspoon chili powder
- ½ teaspoon Himalayan sea salt
- ¼ teaspoon red pepper flakes
FAJITA SEASONING:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon Himalayan sea salt
- ¼ teaspoon oregano
SALAD:
- 1.5 lb. chicken breast boneless, skinless
- 1 tablespoon olive oil
- 3 bell peppers (any combination of red, orange, yellow); thinly sliced
- ½ red onion thinly sliced
- 2 garlic cloves minced
- 6 cups romaine lettuce chopped
- 1 avocado diced
INSTRUCTIONS:
DRESSING:
- Whisk all of the dressing ingredients together in a small bowl or glass measuring cup; set aside.
SALAD:
- Mix all of the fajita seasoning ingredients together, then rub HALF of the mixture over the chicken.
- Heat the oil in a large skillet over medium heat. Once hot, add the seasoned chicken smooth side down. Cook the chicken for 5 minutes per side, then remove to a cutting board.
- Wait a few minutes for the chicken to cool slightly, then slice into strips.
- To that same skillet, add the bell peppers and onion, then sprinkle the remaining fajita seasoning overtop and stir to combine. Sauté until soft, then add the garlic and sauté for 1 more minute. NOTE: you may want to add 1-2 tablespoon water to the skillet to scrape up any brown bits.
- Add the lettuce to a large serving bowl, or divide amongst smaller bowls. Top with the chicken, bell pepper mixture and avocado, then drizzle everything with the homemade dressing. Enjoy!
*Reference your nutrition guide for serving sizes*