Fajita Salad

 9g  per serving

Cook Time:10 + 25 m Easy

4 servings 

Ingredients 

10 oz. Romaine lettuce 

5 oz. cherry tomatoes 

1 avocado

1 yellow onion 

1 green bell pepper 

1 lb boneless chicken thighs or 16 oz of canned chicken

4 oz. butter 

salt and pepper 

2 tbsp Tex-Mex seasoning

   (see below for recipe) 

5 oz. Mexican cheese or cheddar cheese, shredded 

1 cup sour cream (optional) 

1 cup of salsa (0 carbs)

Instructions 

1.Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados. Set aside. 

2 Slice onion and pepper fairly thin. On a separate cutting board, cut the chicken into thin strips. 

3 Fry the chicken in 2 of butter in a large skillet over medium high heat. Salt and pepper to taste and 1 tbsp of Tex-Mex seasoning. 

4. When the chicken is cooked through, place to the side. 

5. Add onion, pepper to a pan with butter and the rest of the Tex Mex seasoning. 

4 Lower the heat and continue to fry while stirring for a couple of minutes. Once the peppers and onions are tender add the chicken back to the pan, stir and let them simmer for 2 min . 

5 Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, salsa and a dollop of sour cream.

Chicken, pepper, and onion mixed

 

Tex-Mex Seasoning: Makes 1/2 cup

Ingredients:
2 Tbsp Cumin
3 Tbsp Chili powder
1 Tbsp Garlic powder
1 1/2 Tsp Cayenne Pepper or ground red pepper
1 Tbsp Salt
1 Tbsp Pepper

Tip: Feel free to substitute guacamole for the avocado in this fajita salad.

Keep Kalm and Keto On!!