Avocado and Chicken Fajita Salad Bowl

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Servings:

• Recipe serving size: 2 cups
• Number of servings: Adjust Reset

Ingredients:

• Chicken:

• 12 oz skinless, boneless chicken breast, trimmed into strips
• 2 limes juiced, divided
• 1/2 tsp. salt
• 1 tsp. chili powder, divided

• Salad:

• 1 yellow bell pepper, seeded, sliced
• 1 red bell pepper, seeded, sliced
• 1/2 medium white onion, peeled, sliced
• 1 fresh tomato, chopped
• 1 can (15.5oz) pinto beans, drained and rinsed
• 2 tsp. olive oil, divided
• 1 jalapeño, trimmed, seeded and sliced
• 1/2 tsp. garlic powder
• 1 ripe fresh avocado, halved, pitted, peeled, and mashed
• 1 head of Romaine lettuce, roughly chopped
• Cilantro sprigs, for garnish

• Cilantro Lime Avocado Dressing:

• 1 ripe fresh avocado, halved, pitted and peeled
• 1 garlic clove, peeled
• 1 lime, juiced (about 1 ½ tbsp.)
• 1/2 cup cilantro leaves
• 1/2 cup cold water
• Sea salt and black pepper to taste

Instructions:

1. For Prep

2. Marinate chicken breast strips with 1 lime juice, ½ tsp. salt, ½ tsp. chili powder, and refrigerate for at least 20 minutes.
3. Meanwhile, cut bell peppers, onion, jalapeño and tomatoes.
4. Warm pinto beans in a saucepan on medium heat for about five minutes. Set aside.

1. For the Fajita Chicken

2. Remove chicken from the refrigerator. In a large skillet or cast-iron pan, heat 1 tsp. oil and cook chicken on medium-high for about 6 minutes or until chicken reaches an internal temperature of 165F. Transfer chicken to a plate and cover to keep warm.
3. Heat the remaining oil in the same skillet and stir-fry the bell peppers, onion and jalapeño. Season the vegetables with the remaining chili powder, garlic powder, and ½ lime juice and combine. If the skillet is too dry, pour a few tablespoons of water and stir. Stir frequently for 8 minutes.
4. Add cooked chicken to the skillet and mix in with the vegetables. Remove from heat once peppers are soft and caramelized.

1. For Cilantro Lime Avocado Dressing

2. Place all ingredients; avocado, garlic, lime juice, cilantro, water, salt and pepper in a food processor or blender and mix until smooth consistency. It makes 1 cup.

1. For Assembly

2. In a bowl, mash the remaining avocado and mix with remaining lime juice.
3. Add 1 cup of chopped lettuce to a bowl and top with ¾ cup of fajita-chicken mixture, ¼ cup of pinto beans, and 1 Tbsp of tomatoes. Add 1 ½ Tbsp of mashed avocado, 2 Tbsp of the cilantro lime avocado dressing and top with a sprinkle of cilantro.

Notes & Tips: