Free Range Chicken Fajita Salad

Free Range Chicken Fajita Salad

Ingredients:
2 boneless, skinless, free-range, organic chicken breasts
1 tablespoon extra virgin olive oil
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 teaspoon chili powder
2 tablespoons lime juice
1 tomato, seeded and quartered
1/2 head each iceberg and Romaine lettuce
1 avocado, pitted and sliced
1 cup prepared salsa
Freshly ground black pepper, to taste

Directions:
Heat a grill on high heat. Season with pepper and grill the chicken breasts
until thoroughly cooked on the inside, and nicely charred on the outside. Place on
a cutting board and let cool.
In a large, heavy skillet, heat the oil on medium-high heat. Add the onions and
peppers and cook until softened. Add chili powder and lime juice and let simmer
until liquid has evaporated. Add the tomato.
When chicken is cooled, slice.
To put salad together, divide the lettuce onto two plates, add half the pepper
mixture and half the chicken. Season with freshly ground black pepper to taste.
Top with avocado slices and salsa and serve at desired temperature.
Everything Chicken Salad
Serves 2
This salad is a great Paleo recipe that contains a variety of ingredients for a
flavorful, filling meal. Think high protein and lots of veggies, and you’re good to
go.