Name: Gluten-free chicken fajita salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lbs Boneless, skinless chicken breast (Cutinto thin strips); 2 tbsp Olive oil; 2 tsp Chili powder; 1 tsp Cumin; Salt and pepper to taste; 1 Red bell pepper (Sliced); 1 Green bell pepper (Sliced); 1 Onion (Sliced); 2 Cloves of garlic (Minced); 8 cups Salad greens (Mixed); 1/2 Cup Shredded cheddar cheese; 2 tbsp Fresh lime juice; 2 tbsp Chopped cilantro

Gluten-free chicken fajita salad

Jack

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Prep Time 15

Cook Time 20

Total Time 35

Course Entrée

Cuisine Mexican

Servings 2

Calories 400 kcal

Ingredients

1 lbs Boneless, skinless chicken breast Cutinto thin strips
2 tbsp Olive oil
2 tsp Chili powder
1 tsp Cumin
Salt and pepper to taste
1 Red bell pepper Sliced
1 Green bell pepper Sliced
1 Onion Sliced
2 Cloves of garlic Minced
8 cups Salad greens Mixed
1/2 Cup Shredded cheddar cheese
2 tbsp Fresh lime juice
2 tbsp Chopped cilantro

Instructions

In a small bowl, mix together olive oil, chili powder, cumin, salt, and pepper
Place the chicken strips in a plastic bag and pour the marinade over the chicken. Seal the bag and massage the chicken to evenly coat it with the marinade. Marinate for at least 30 minutes or up to 2 hours in the refrigerator
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 6–8 minutes per side or until cooked through.
Remove the chicken from the skillet and set it aside.
In the same skillet, add bell peppers, onions, and garlic. Cook until softened, about 5 minutes.
In a large bowl, toss the salad greens with lime juice, cilantro, salt, and pepper.
Divide the salad greens among four plates. Top each plate with chicken, peppers, and onions, thentop with shredded cheese and serve.

Notes

Nutrition value

Calories: 400

Fat: 18g

Protein: 36g Carbohydrates: 22g

Fiber: 4g

Keyword Cheese, Salad, Tex Mex, Tomatoes

Gluten-free chicken fajita salad