Recipe of the Week: Chicken Fajita Salad

Chicken has become one of my favorite meats! I only eat white meat now and chicken is high in protein and delicious, so I try to incorporate it in my meals as much as possible. I love making a chicken fajita salad because I satisfy my constant cravings for Mexican food without all of the carbs and calories!

Lacey's Chicken Fajita Salad

Ingredients:

• 3 chicken breasts (or 6 chicken tenderloins)
• 1 medium yellow onion 
• 1 lime
• 3 bell peppers (red, yellow, green or orange)
• 3 tablespoons olive oil 
• 1 teaspoon chili powder
• 1/2 teaspoon paprika 
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin 
• Romaine lettuce 

Directions: 

1. Cut onions into slivers and soak in a bowl of cold water 
2. In a separate bowl, combine 1 tablespoon olive oil, juice of 1/2 of the lime, chili powder, paprika, onion powder, pepper, and cumin. 
3. Cut the chicken into strips and toss in the mixture. 
4. Preheat one tablespoon of olive oil over medium high heat. Ass 1/2 the chicken and cook until cooked (about 3-5 minutes), remove and set aside. Repeat with the second half. 
5. Set chicken aside and add another tablespoon of olive oil to the pan. Drain onions and cook. Add in sliced peppers and cook until peppers are hot (another two minutes). Add chicken back into the pan and stir to combine. 
6. Squeeze the second half of the lime over and place the chicken over a bed of romaine lettuce. 

Optional additions: 

Additionally I like to add on 1/4 an avocado and occasionally some corn!

What not to add:

• sour cream 
• cheese
• heavy handed guacamole 
• dressing