Chicken Fajita Salad

Chicken Fajita Salad – Serves 2

Cooking Items

  • Red leaf lettuce, enough for 2 people
  • 1 avocado, sliced
  • 1 green pepper, sliced
  • 1 yellow onion, sliced
  • 2 tablespoons of cilantro, minced
  • 2 garlic cloves, minced
  • 1 tablespoon of honey
  • 1 lime, juiced
  • 1/4 cup extra virgin olive oil
  • 1 and 1/2 tablespoons mexican spice mix such as penzeys salsa and pico
  • 1 chicken breast, diced

Directions

  1. Preheat the oven to 400 degrees. Put the chicken breast on a non stick cooking pan and season with olive oil, salt and pepper. Bake for 20 minutes.
  2. While the chicken is cooking, make the salad dressing. Combine the olive oil, lime juice, 1 tablespoons of cilantro, honey, a pinch of salt and pepper, and garlic in a mason jar. Shake until all ingredients are combined and taste to make sure it is balanced. Chop the leaf lettuce and 1 tablespoon of cilantro and put in a bowl. Slice the avocado and set aside.
  3. Slice the onion and green pepper. When the chicken is done, remove from the oven and dice. Heat up a non stick pan with some olive oil and start sautéing the onion and green pepper. Then add the diced chicken and Mexican spice mixture to the pan.
  4. When the onion and green pepper are soft, turn the heat off and keep the ingredients in the pan.
  5. Add the dressing to the lettuce, toss, then divide among 2 plates. Top with the chicken, green pepper and onion mixture then add the avocado slices.
  6. Enjoy!

 

Penzeys Salsa & Pico

salsa-pico-penzeys_jar

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