Chicken Fajita Salad
Servings: 2 | Time: 30 minutes
Chicken Fajitas scream summer to me. Paired with a delicious margarita, makes it a perfect weekend dinner. This delicious fajita recipe is different because you get those same bold flavors without the carbs. I created this recipe so the grilled chicken and perfectly sautéed peppers and onions sit on a bed of lettuce.
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Directions
Place the chicken on a cutting board and rub it with salt, pepper, and oil.
Heat a cast iron grill pan and add the chicken.
Cook both sides for 8-10 minutes turning a quarter turn half way through the cooking.
Remove the chicken and add the peppers and onions to the grill pan and cook them for another 10 minutes stirring frequently.
Season the onion and pepper mixture with salt and pepper.
Lastly, slice the chicken and add it in with the onions and peppers.
Add the sliced chicken, grilled onion and peppers onto the romaine lettuce.
Squeeze fresh lime over the lettuce and chicken, top with a tablespoon of sour cream and cilantro.
Serve
Ingredients
1-pound of chicken breasts (about 3 chicken breasts)
2 cups red and orange peppers, deseeded and cut into strips
1 yellow onions, sliced
1 red onion, peeled and sliced
1-tablespoon vegetable oil
2 romaine heads halved lengthwise
2 limes halved
¼ cup sour cream
1 tablespoon cilantro, rough chopped
