"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Fajita Salad Recipe

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This recipe for Chicken Fajita Salad, by , is from What's for Dinner?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jennifer Sutherland


1 teaspoons chili powder
1 teaspoons ground cumin
teaspoon paprika
teaspoon cayenne pepper
teaspoon salt
teaspoon ground black pepper
1 pound boneless skinless chicken breasts, cut into thin strips
4 teaspoons extra virgin olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion (red or yellow), thinly sliced
8 cups chopped romaine
⅔ cup grated cheddar cheese
1 avocado, pitted and sliced
to cup store-bought pico de gallo or salsa
cup sour cream

In a small bowl, mix the chili powder, cumin, paprika, cayenne, salt, and black pepper. Season the chicken all over with half of the spice mixture.

In a large skillet, heat half of the olive oil over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked throughout, about 8 minutes. Transfer to a plate and wipe out the skillet with a wad of paper towels (be careful!).

Return the skillet to the stovetop and heat the remaining 2 teaspoons of olive oil over medium-high heat. Add the bell peppers and onions and cook, stirring frequently, until just beginning to soften, about 5 minutes. Add the remaining half of the spice mixture and 2 tablespoons water and stir well to coat the veggies in the spices. (The water should prevent the spices from burning and forming a dry/hard crust on the veggies.) Cook, stirring frequently, until the veggies are tender, about 3 more minutes.

Divide the lettuce among 4 plates or bowls. Top evenly with chicken and veggies and divide the cheese, avocado, pico de gallo (or salsa), and sour cream among the plates. Serve immediately.

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