I can't eat enough chicken. There's just so many ways to prepare them. And more importantly, they're healthy and good for you as well. This recipe is for chicken fajita salad, which is another way of eating chicken fajita without tortilla since I didn't have any at the time.
Chicken Fajita Salad
- 1/4 cup Olive Oil
- 2 tablespoons Honey
- 1 tablespoon Lime Juice
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili Powder
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Chipotle Pepper Flakes
- 1 teaspoon Garlic Powder
- 1 teaspoon Seasoned Salt
- 1/4 cup Chicken Stock
1 lb of Skinless and Boneless Chicken
2 large Onions
2 Red Bell Peppers
1 cup Mushrooms
1 package Baby Spinach Leaves
In a large bowl, prepare the marinade by mixing all the ingredients. Then cut up the chicken into little strips. Let chicken marinate at room temperature for 2 hours. Consequently, I used chicken tenders for these. But you may also use boneless chicken breasts, which is what I typically prefer.
A few minutes before removing the chicken from marination, prepare a layer of baby spinach leaves on serving plates.
Chop up the onions, bell peppers, and mushrooms. In a frying pan, sautee the onions, bell peppers, and mushroom in olive oil until they are tender. If you're only using one frying pan, remove the vegetables and set aside.
Cook the marinated chicken by searing one side then alternating to the other side. This should be 1-2 minutes per side.
Add in the sauteed vegetable and cook for another 2-3 minutes and stirring constantly.
Scoop up the cooked chicken fajita salad and serve on top of the baby spinach leaves. Very yummy.