Chicken Fajita Salad
A healthy way to enjoy Chicken Fajitas without the starchy carbs from the tortilla! All the grilled flavor of fajitas and classic toppings tossed together in a salad bowl!
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- 2 boneless skinless chicken breasts
- 3 teaspoons fajita seasoning (divided)
- 3 tablespoons olive oil (divided)
- 1 g reen bell pepper (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 small yellow onion (thinly sliced)
- 2 romaine hearts (chopped)
- 1 avocado (diced)
- ½ cup shredded Monterey jack cheese
- 1 lime (juiced and zested)
- 1 clove garlic (grated)
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons canola oil
- 1 teaspoon Dijon mustard
Langkah-langkah
Place chicken breasts on a plate and season both sides with 2 teaspoons fajita seasoning.
Over medium heat, heat 2 tablespoons olive oil. Add seasoned chicken breast and cook 18 to 20 minutes or until chicken reaches 165°F. Then remove and let rest on a plate.
In the same skillet, add the remaining olive oil, green & red bell peppers, yellow onion, and remaining fajita seasoning. Cook until soft but not falling apart.
In 4 salad bowls add an equal amount of chopped romaine lettuce.
Slice the chicken and add ½ sliced breast to each salad along with a quarter of the pepper and onion mixture and avocado.
Top with cilantro lime vinaigrette and toss to combine.
Add all ingredients to a small mixing bowl and whisk to combine.
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