Chicken Fajita Salad

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Posted by Francois 06 January 2020

4 servings

Prep Time 00 : 20

Cook Time 00 : 25

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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!
#Chicken #Fajitas

Ingredients

2 boneless skinless chicken breasts
3 teaspoons fajita seasoning (divided)
3 tablespoons olive oil (divided)
1 green bell pepper (cored and thinly sliced)
1 red bell pepper (cored and thinly sliced)
1 small yellow onion (peeled and thinly sliced)
2 heads romaine hearts (chopped)
1 avocado (peeled, seeded and diced)
1/2 cup Monterey jack cheese
1 lime (juiced and zested)
1 clove garlic (grated)
2 tablespoons olive oil
1 tablespoon cilantro (minced)
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons canola oil
1 teaspoon dijon mustard

Steps

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 18-20 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 2 large salad bowls add an equal amount of chopped romaine lettuce.

Slice the chicken and add 1 sliced breast to each salad along with half 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.