Chicken Fajita Salad

Ingredients

• 4 tablespoons olive oil (divided)
• 1 1/2 lb boneless skinless chicken breasts (or chicken tenderloins)
• 2 1/2 teaspoons chili powder
• 1 1/4 teaspoons cumin
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 8 cups romaine lettuce (about 1 large head)
• 2 large green bell peppers (or color(s) of your choice)
• 1/2 cup mayo
• 2 tablespoons coconut milk (plus more to adjust consistency, if needed)
• 2 tablespoons lime juice (1 small lime)
• 1-2 tablespoons minced cilantro
• 1 teaspoon dry ranch seasoning
• salt and pepper (to taste)
• pickled onions
• chopped avocado
• fresh cilantro
• lime slices

Instructions

1. 1

   Prep the vegetables. Wash and slice the bell peppers into strips, discarding the seeds. Wash and chop the lettuce. Slice the limes. Make the pickled onions and salad dressing, if using.

2. 2

   Rub the chicken on all sides with 2 tablespoons of olive oil and the fajita seasoning. Heat 1 tablespoon of oil over medium heat in a large skillet. Cook the chicken for about 5 minutes per side, or until cooked through to an internal temperature of 163℉.

3. 3

   Set the chicken aside to rest until cool enough to handle, then slice into strips.

4. 4

   To the same skillet, add the remaining 1 tablespoon of oil, and sauté the peppers over medium heat, turning occasionally, until softened, about 5 minutes.

5. 5

   Assemble the fajita salad in bowls, using 2 cups lettuce, 4 ounces chicken, and 2 tablespoons dressing for each salad, plus any optional toppings. Serve immediately.

6. 6

   Add all dressing ingredients except salt and pepper to a small bowl; whisk to combine. Taste and season with salt and pepper as desired. For a thinner consistency, whisk in an additional 1-2 teaspoons of coconut milk.