Friday, June 13, 2014

Chicken Fajita Salad

Here is an easy idea for dinner.  Lots of vegetables, organic chicken breast, high fiber black beans, and some of my favorite guacamole with some baked corn chips. Of course if you prefer you can always wrap it all up in a tortilla!

Simply Organic Fajita Seasoning is amazing. Use it with chicken, beef or pork for fajitas with outstanding flavor.

 Chicken Fajita Salad          Serves 4-6 
1 package of Simply Organic Fajita Seasoning
3 boned chicken breasts cut into strips
1 Tbsp oil
1 lg white onion sliced thin
Several sweet peppers of your choice cut into strips
Romaine lettuce broken into pieces
1 15 oz  can black beans
Pica De Gallo
2 Avocados
Baked corn chips

Cut chicken breasts into 1/2"- 3/4" strips and place in a bowl or shallow container. Mix fajita seasoning with water, according to package, and pour over chicken. Mix together well and keep in refrigerator until ready to cook.

Slice onions and peppers into strips. I like mine thin, but you may not…so slice to your own preference.
Set aside until ready to cook.  Break up lettuce into bite size pieces and place in a large serving bowl. Set aside.  Pour black beans into a small sauce pan, heat on low when you begin cooking the chicken.
Prepare guacamole. I mash the avocados, add a couple large spoonfuls of pica de gallo, and mix it all together.

After chicken has marinated 30 minutes or longer, heat up a large skillet. I use a large oval electric skillet for this. Heat oil and add chicken using a slotted spoon, don't add the marinade. Cook chicken   until completely done. I like to cover the chicken for the first 5-7 minutes, this helps guarantee the inside is done. Add the peppers and onions, toss and continue to cook until they are beginning to soften. This is also a personal preference, I like my vegetables slightly crispy so I might cook them less than someone else.

Chicken and vegetables will look something like this.

Let each person make their own salad (or fajita)

 adding what they like…      


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