Chicken Fajita Salad

15 mins
Serves 1
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Directions

  1. 1Add 1 tablespoon of olive oil to a large 12-inch skillet.
  2. 2Add two boneless skinless chicken breasts to one side of the skillet.
  3. 3On the other side, add in sliced bell peppers (red and green) and sliced white onion.
  4. 4Season with 0.5 teaspoon of salt (or to taste), 1 teaspoon of garlic powder, 1 teaspoon of chili powder, and 1 teaspoon of ground cumin.
  5. 5Toss the vegetables to combine them with the seasoning and cook until softened and tender (about 7 minutes).
  6. 6Flip the chicken breasts halfway through cooking once they get browned.
  7. 7Cut a full head of romaine lettuce.
  8. 8Rinse and spin the lettuce greens.
  9. 9Lay out your bed of salad greens in a bowl.
  10. 10Squeeze about 0.25 cup of lime juice.
  11. 11Combine the lime juice with 0.25 cup of extra virgin olive oil.
  12. 12Add 1 teaspoon of salt (or soy sauce) and 2 teaspoons of sugar to the dressing.
  13. 13Add 1 teaspoon of crushed red pepper flakes to the dressing for a little kick.
  14. 14Whisk the dressing to combine.
  15. 15Cut an avocado in half, remove the pit, and slice or dice it.
  16. 16Once the chicken is done cooking, remove it from the pan.
  17. 17Slice the chicken into bite-sized pieces for serving.
  18. 18Top the salad directly with the warm cooked peppers and onions.
  19. 19Layer on your sliced chicken.
  20. 20Spread out your avocado on the salad.
  21. 21Drizzle on the dressing.

Ingredients

  • 1 tablespoon olive oil
  • 2 boneless skinless chicken breast
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 white onion
  • 0.5 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 head romaine lettuce
  • 0.25 cup lime juice
  • 0.25 cup extra virgin olive oil
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon crushed red pepper flakes
  • 1 avocado

Equipment

large 12 inch skillettongschopping boardknifecolandersalad spinnerbowlcitrus juicerwhiskmeasuring cup

Tips

  • If you like a heavily dressed salad, you might want to double the dressing recipe. I like to keep it nice and light though.
  • You can use white or brown sugar for the dressing.
  • You can let the cooked vegetables cool off, but I always serve it warm.