Chicken Fajita Salad

By BClover

From Paleo Diet Solution Cookbook
Serves 2
Who doesn’t love fajitas? Unfortunately, they don’t quite fit in with the Paleo diet, as the basic components include flour tortillas and lots of sour cream and cheese. That doesn’t mean you can’t satisfy your cravings for fajitas though—it just means you need to be a bit creative. This salad is just that—in addition to being delicious, flavorful and satisfying.

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

Preparation

Step 1

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