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!

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
• ½ cup Monterey jack cheese

Cilantro lime vinaigrette:

• 1 lime juiced and zested
• 1 clove garlic grated
• 2 tablespoons olive oil
• 1 tablespoon cilantro minced
• 1 tablespoon honey
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons canola oil
• 1 teaspoon dijon mustard

Instructions 

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.

Cilantro Lime Vinaigrette:

• Add all ingredients to a small mixing bowl and whisk to combine.