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Grilled Chcicken Fajita Salad

Marinade/Dressing:

• ·         3 tablespoons olive oil
• ·         ⅓ cup freshly squeezed lime juice, about 1 lime
• ·         2 tablespoons fresh chopped cilantro
• ·         2 cloves garlic, crushed
• ·         1 teaspoon brown sugar
• ·         ¾ teaspoon red chili flakes (adjust to your preference of spice)
• ·         ½ teaspoon ground Cumin
• ·         1 teaspoon salt

• ·         3 boneless, skinless chicken breasts
• ·         ½ yellow bell pepper, deseeded and sliced
• ·         ½ red bell pepper, deseeded and sliced
• ·         1/2 orange bell pepper, deseeded and sliced
• ·         ½ an onion, sliced
• ·         5 cups Romaine lettuce leaves, washed, dried, chopped
• ·         2 avocados, sliced
• ·         Extra cilantro leaves to garnish
• ·         Sour cream (optional) to serve

1.       Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

2.       Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

3.       Wipe pan over with paper towel; drizzle with another teaspoon of oil and saute pepper and onion strips until softened.

4.       Slice chicken into strips and place avocado slices, peppers, onion strips and chicken on top of lettuce. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream. Serves 4.  (Adapted from CafeDelites.com)

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