Ingredients

The following ingredients have 4 Servings
  • 1 boneless skinless chicken breast (paper-towel dry, cut into 1/4” strips)
  • 1/8 teaspoon salt
  • 2 tablespoons fajita seasoning (divided in half)
  • 2 tablespoons olive oil (divided in half)
  • 1 large portobello mushroom (sliced)
  • 1 red bell pepper (sliced)
  • 1/2 red onion (sliced)
  • 2 cloves garlic (minced)
  • 9 romaine lettuce leaves (leafy green lettuce leaves chopped- 8-10 green lettuce leaves)
  • 1 lime (quartered)
  • Optional tortilla chips and shredded Jack cheese

Instruction

  • In a small bowl, toss together chicken breast, salt, and half of the fajita seasoning to coat all surfaces of the chicken.
  • In a nonstick skillet over medium heat, heat half of the olive oil until shimmering (about 2 minutes).
  • Add seasoned chicken breast to oil and sauté until chicken is opaque (no pink); transfer chicken to a plate and set aside to cool.
  • To the skillet, add the other half of the olive oil; heat until shimmering.
  • Add mushrooms, bell pepper, red onion, garlic and remaining fajita seasoning; toss to combine and sauté veggies until tender and fragrant (about 3 or 4 minutes); transfer vegetables to the plate with chicken; allow to cool; chop into smaller bites if desired.
  • When ready to serve, toss chicken, veggies, and romaine lettuce together; squeeze lime over salad; (optional) sprinkle a few, crumbled tortilla chips and shredded Monterey Jack Cheese over salad for garnish.