Tex Mex Chicken Salad
Tex Mex Chicken Salad – a quick, simple and healthy lunch or dinner made with tender and juicy chicken, bell peppers and fresh lime.
Ingredients
For the fajita seasoning:
- 2 teaspoons chili powder
- 1 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
For the fajitas:
- 2 tablespoons olive oil
- 1/2 teaspoon ground mustard OR 1 tablespoon Dijon mustard paleo/keto brand as necessary
- juice from 1 lime
- 2 medium chicken breasts pounded to even thickness
- 2 tablespoons butter divided
- 4 medium bell peppers thinly sliced into strips
- 1 medium red onion thinly sliced into strips
- 2-3 butter lettuce leaves
- 2-3 romaine lettuce leaves
- For serving:
- lime wedges
- sliced avocado
FOR MEAL PREP: lunch containers
Instructions
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In a resealable small jar, combine all the ingredients for the seasonings. Seal and shake well. Reserve 1 1/2 teaspoons for the bell peppers.
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In a large resealable bag, combine 2 tablespoons of olive oil, lime juice and 5 teaspoons of the fajita seasonings. Add the chicken to the bag and seal. Press the marinade into the chicken and allow to marinate while you prepare the vegetables (or chill in the refrigerator until ready to use).
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Slice the the onions and bell peppers.
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Heat 1 tablespoon butter in a large pan over medium-high heat. Add the onions and allow to cook for about 4-5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 2-3 minutes longer. Transfer to a plate and set aside.
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Melt remaining 1 tablespoon butter on the same skillet and brown the chicken. Cook for 5-6 minutes, or until cooked through.
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Arrange the lettuce in a large salad bowl or plate, top with chicken and bell peppers. Add sliced avocados, lime wedges and any other toppings of your choice.