Chicken Fajita Salad

Ingredients

• 1.75 pounds boneless skinless chicken thighs
• 3 tablespoons garlic-infused olive oil
• 2 tablespoons extra virgin olive oil
• 3 tablespoons taco seasoning (homemade or store-bought), low FODMAP if needed (see note)
• 1 teaspoon lime zest
• 1/3 cup lime juice, freshly-squeezed (from about 2 large limes)
• 1 red bell pepper, washed, dried and quartered, with ribs and seeds removed
• 1 yellow bell pepper, washed, dried and quartered, with ribs and seeds removed
• 6 cups green leaf lettuce, chopped
• 1 bunch scallions, green parts only, chopped
• 2 tablespoons fresh cilantro leaves, for garnish (optional)
• One full batch of my homemade Honey Lime Dressing (or one half batch of my homemade Ranch Dressing for Whole30 / low carb option)

Instructions

1. 1

   Make the marinade: A minimum of 2 hours prior to cooking: , put the chicken thighs in a small zip-top bag and set aside. In a small bowl or measuring cup, add the marinade ingredients and whisk until well combined. Pour all but 3 tablespoons of the marinade into the zip-top bag with the chicken thighs and close; set aside remaining marinade. Shift the bag around with your hands until the chicken thighs are evenly coated. Place bag in the refrigerator and marinate for a minimum of 2 hours.

2. 2

   Prepare peppers: Meanwhile, quarter the bell peppers and remove the ribs and seeds. Place on a plate or veggie grilling pan, and using a basting brush, coat in remaining marinade. Set aside until you are ready to grill.

3. 3

   Prepare remaining produce: Chop the lettuce and scallions and place in a large bowl. Cover and refrigerate.

4. 4

   Make dressing: Prepare a full batch of my Honey Lime Dressing recipe or a 1/2 batch of my Ranch Dressing recipe, cover and refrigerate until the rest of the salad is ready to serve.

5. 5

   Grill: Once the chicken thighs are done marinating, preheat your grill or grill pan on medium heat and allow the temperature to rise to 400°F. Place chicken thighs onto a plate, shaking off the excess marinade into the plastic bag. Using tongs, put chicken thighs on the grill and grill for 5-6 minutes per side until a temperature of 165°F is reached per an instant read thermometer. Place peppers on the grill, either directly or using a veggie grilling pan, and grill for 5 minutes per side or until soft and slightly charred on the edges.

6. 6

   Chop: Remove peppers and chicken from the grill. Allow chicken to rest for 5 minutes. Meanwhile, using a fork and chopping knife, once the peppers are cool enough, slice the peppers into ¼ inch slices and place on a platter. Slice the chicken pieces into ¼ inch slices, and place on a platter.

7. 7

   Serve chicken and peppers on top of the lettuce mixture with honey lime or ranch salad dressing and garnish with cilantro leaves.