- Prep time
- 20 minutes
- Cook time
- 20 minutes
- 2 servings
Our Chicken Fajita Salad Boat makes for a great lunch or dinner entrée that's light, healthy, colorful and, most of all, delicious!
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1 teaspoon dried chipotle pepper
- 1 teaspoon brown sugar
- 2 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 red bell pepper, julienned
- 1 small red onion, julienned
- 6 sprigs cilantro, chopped
- 2 limes, juiced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 head baby romaine, split lengthwise
Combine garlic powder, onion powder, mustard powder, dried chipotle powder and brown sugar in a work bowl, then season chicken with the mixture.
Place a medium skillet over medium-high heat and add olive oil. As oil begins to smoke, place seasoned chicken into sauté pan. Sauté for 3-4 minutes per side, until golden and cooked through. Remove from pan and let rest until cool enough to rough chop.
Add peppers and onions to pan and sauté 5-7 minutes, until tender. Place warm pepper and onion mix in a work bowl, then add chopped chicken. Add cilantro, lime juice, salt and pepper and toss until ingredients are evenly mixed and coated.
To serve, top each romaine half with equal portions of fajita mixture.