Chicken Fajita Salad Recipe

INGREDIENTS:

• 2 chicken breasts, sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 5 tablespoons olive oil
• 3 tablespoons lime juice
• 1 teaspoon brown sugar
• 1 teaspoon chile flakes [or two if you’re me]
• 1 head of romaine, chopped
• 1 avocado, optional for serving

INSTRUCTIONS:

1. Heat two tablespoons of olive oil on medium-high heat in a large skillet. Add the chicken, red and yellow peppers, onion, salt, cumin, and garlic powder. Stir well to coat in oil and mix in all the spices. Cook, stirring often, for about 7-10 minutes. Once the chicken is cooked through, the peppers and onions will be soft. Remove from heat.
2. In a small bowl or a mason jar with a lid, add the remaining 3 tablespoons of olive oil, lime juice, sugar, and chile flakes. Whisk together if in a bowl or seal the lid on the jar and shake. Add the romaine to your serving plate or bowl before topping with the fajita mixture. Drizzle with dressing and top with avocado if you actually live in a world with good avocados.
3. You can mix it all together in a bowl first and serve from there, but I find that all the heavy stuff just goes to the bottom, and if you aren’t eating it in one sitting, the lettuce will inevitably get soggy. The method above avoids all that.

Source: The Hoot Eats

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