Chicken Fajita Salad

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breast
• 1 medium red bell pepper (sliced)
• 1 medium green bell pepper (sliced)
• 1 medium white onion (sliced)
• 1/2 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 head romaine lettuce (chopped)
• 1 medium avocado (sliced)
• 1/4 cup extra virgin olive oil
• 1/4 cup lime juice
• 1 teaspoon salt (or 2 teaspoons soy sauce)
• 2 teaspoons granulated sugar (or brown sugar)
• 1 teaspoon crushed red pepper flakes

Instructions

1. 1

   Heat olive oil in skillet: Pour 1 tablespoon olive oil into a large skillet. Heat over medium-high heat.

2. 2

   Add in chicken and vegetables: Add in the 1 pound boneless skinless chicken breast on one side and the sliced 1 medium red bell pepper, 1 medium green bell pepper and 1 medium white onion on the other side.

3. 3

   Season: Sprinkle the whole skillet with 1/2 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon ground cumin, and 1 teaspoon garlic powder.

4. 4

   Saute vegetables, cook chicken: Toss the peppers and onions occasionally and let saute 3 to 5 minutes. Flip chicken and continue cooking another 3 to 5 minutes (tossing peppers occasionally) until the chicken is cooked through to an internal temperature of 165°F.

5. 5

   Slice chicken: Remove the pan from the heat and slice the chicken.

6. 6

   Make salad dressing: In a small bowl, whisk together remaining 1/4 cup extra virgin olive oil, 1/4 cup lime juice, 1 teaspoon salt, 2 teaspoons granulated sugar, and 1 teaspoon crushed red pepper flakes.

7. 7

   Compile salad or salads: Compile two individual salads, or one big salad by adding chopped 1 head romaine lettuce to a bowl or plates. Top with chicken, peppers and onions, and sliced 1 medium avocado. Drizzle dressing on top.