Chicken Fajita Salad

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Season both sides of the chicken breasts with fajita seasoning, then set aside.

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Heat a flat skillet over medium heat. Add oil and chicken breasts, and cook for about 5 to 6 minutes on each side or until the juices run clear.

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Remove the chicken to a waiting plate, and allow to rest for 10 minutes before slicing.

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Keep the pan on medium, and add the peppers and onions.

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Cook for 3 to 4 minutes, just until the peppers begin to soften and the onions begin to sweat. Remove from pan, and start to assemble the salad.

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Place the chopped lettuce into a large serving bowl.

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Top with sliced chicken breast.

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Next, add the peppers and onions, avocado, and a spritz of freshly squeezed lime juice.

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Drizzle the salad with chipotle ranch dressing and serve immediately.

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For more recipes, check out More Than Meat and Potatoes!

For more recipes, check out More Than Meat and Potatoes!

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