Ingredients
2chicken breasts,boneless skinless
3tsp*fajita seasoning,(see Recipe Notes for recipe), divided
3tbspolive oil,divided
1green bell pepper,cored and thinly sliced
1red bell pepper,cored and thinly sliced
1small yellow onion,peeled and thinly sliced
2heads romaine hearts,chopped
1avocado,peeled, seeded and diced
½cupMonterey jack cheese
1lime,juiced and zested
1clovegarlic,grated
2tbspolive oil
1tbspcilantro,minced
1tbsphoney
½tspkosher salt
¼tspblack pepper
2tbspcanola oil
1tspdijon mustard
Preparation
Place chicken breasts on a plate and season both sides with 2 teaspoons of fajita seasoning.
Over medium heat, heat 2 tablespoons olive oil. Add seasoned chicken breast and cook for 18 to 20 minutes or until chicken reaches 165 degrees F. Then remove and let rest on a plate.
In the same skillet, add the remaining olive oil, green and red bell peppers, yellow onion, and remaining fajita seasoning. Cook until soft but not falling apart.
In 2 large salad bowls add an equal amount of chopped romaine lettuce.
Slice the chicken and add 1 sliced breast to each salad along with half the pepper and onion mixture and avocado.
Add all ingredients to a small mixing bowl and whisk to combine.
Top salad with cilantro-lime vinaigrette and toss to combine.
Serve and enjoy.
