Tonight we will be enjoying one of our family favorites, Chicken Fajita Salad. Like most our dinner recipes we have to give appreciation to my wife for creating them from her own ingredients. This meal can also be enjoyed by using a wrap and or hard shell. We choose the salad as it’s most healthy but there’s nothing wrong with enjoying a good wrap.
First lets have a look at what we will need:
- 3 boneless skinless chicken breast
- 2-3 cups mixed sliced bell peppers
- 1 full sliced vidalia, sweet onion
- 2 heads of romaine lettuce
- 1 pinch of cayenne
- 1 tbsp of garlic powder
- 1 tbsp of onion powder
- 1 tbsp of seasoning salt
- 2 tbsp of chili powder
- 10 turns of pepper
First wash your boneless skinless chick breast and tap dry with paper towel. From here cut your chicken in your desired sizes, I typically do thin long pieces as seen in the recipe gallery. Add some olive or vegetable oil and start cooking your chicken. Once your chicken is cooked, add your vegetables and seasoning all together and cool on medium heat with lid.
If the recipe seems to be dry, reduce heat and add a tbsp or two of water, do not add too much only enough to wet the recipe. Allow the seasoning, chicken and vegetables to cook as you prepare your wrap and or romaine lettuce. Place your lettuce on the plate, add the chicken vegetable mix on top. Garnish with salsa, cheese and sour cream as desired.