Chicken Fajita Salad

 

OK, I don’t know why I need recipes for simple stuff. I just like following instructions more than winging it, I guess? But anyway, this chicken fajita salad was right up my alley! 

2 Tbsp. canola oil 

1 boneless, skinless chicken breast (I used 1 ½ lbs. of chicken strips) 

1 red bell pepper, thinly sliced 

1 yellow bell pepper, thinly sliced 

1 onion, medium, thinly sliced 

1 tsp. salt 

1 tsp. chili powder (I used a pinch) 

1 tsp. cumin 

1 tsp. garlic powder 

3 Tbsp. olive oil 

3 Tbsp. lime juice 

1 tsp. brown sugar 

1 tsp. chili flakes 

1 tsp. salt 

1 head romaine lettuce, chopped 

1 avocado, sliced 

Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly. 

Flip the chicken, and cook for another five minutes, until chicken is cooked through and vegetables are slightly soft. Remove from heat and slice the chicken into strips. 

In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed. 

In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing. Enjoy!