Fajita Chicken Salad

Salads are one of the easiest, most versatile, and satisfying lunch options we have found. The biggest trick is to make it something that tastes good so that you’re not disappointed by ‘another salad’ or ‘the same old thing’. Changing up flavors and ingredients so you look forward to and feel satisfied after your healthy lunch!

Another thing that we definitely love is Mexican food and flavors. I’ll take avocados every day please! So rather than waiting for an excuse to go out for tacos or get a bowl from Chipotle or enchiladas at MadMex (we still do that on occasion too of course) I have come up with this recipe as a delicious alternative offering spice, sweetness and a bit of crunch – fueling us for whatever our afternoons have in store.

As you will probably notice, chicken is a main ingredient in many of our lunchtime salads. Chicken offers lean protein and can be combined or flavoried with pretty much anything, so it’s a great way to fill up mid-day. We generally prefer to buy Kirkland’s Organic Chicken from Costco to get both the quantity and quality we want. The price is right too and I always look for sales and stock up, the packages store great in the freezer.

Ingredients:

Fajita Chicken   
– Chicken Breasts (6 or about 3lbs. Chicken Tenders also work well)
– Chili Powder (1 TBSP)        
– Chipotle Chili Powder (1 TBSP)        
– Cumin (1 tsp)        
– Garlic Powder (1/2 tsp)        
– Onion Powder (1 tsp)
– Olive Oil (1 TBSP)            
– Bell Peppers (6 peppers – 2 green, 2 red, 1 orange, 1 yellow, or color combo of choice)
– White Onion (1 large onion)
– Salt
– Pepper       
– Lime Juice (juice of 1/2 lime, 1-2 TBSP)

Dressing   
– Avocado oil (1 1/2 cups)   
– White Wine Vinegar (1/2 cup)   
– Lime (juice of 1.5 limes, about 1/4 cup)   
– Salt (1 tsp)   
– Pepper (1 tsp)   
– Garlic (2 cloves grated)   
– Honey (1 TBSP)       

Kitchen Items You’ll Need:          
– Knife           
– Cutting Board           
– Citrus Juicer (they help)          
– Skillet           
– Mason Jar (to store dressing)           
– Pyrex (or preferred container for prepared lunches)

Cooking Instructions:
1. Mix chili powder, cumin, garlic powder, and onion powder in a small bowl. Slice onion and peppers.
2. Remove chicken from package and pat dry. Rub spices into chicken.
3. Heat olive oil in skillet over medium-high heat. Cook chicken until done (internal temperature of 165), about 10 minutes per side. When done, remove chicken from skillet and set aside.
4. Saute onion and peppers in the same skillet you cooked the chicken. Add salt, pepper, and lime juice. Cook until tender but firm.
5. For dressing, combine all ingredients in mason jar and shake.