Chicken Fajita Salad & Cilantro Lime Viaigrette

                                   
                                          



       

Nutrition Facts Per Serving (including the dressing!)
Serves 4
Calories 484
Fat 23.4 grams
Carbs 28 grams
Dietary Fiber 9.8 grams
Protein 44.5 grams

Ingredients

1 pound thinly sliced chicken breast
1 package of baby spinach (10oz)
1 can of no salt added corn
2 bell peppers (we used one red & one orange for color!)
1/2 red onion sliced
1 jalapeño pepper sliced
3 tomatoes
1/4 cup reduced fat cheddar cheese
1 lime
1 tbsp extra virgin olive oil
Cilantro Lime Vinaigrette
1/4 cup extra virgin olive oil
2 limes
2 tbsp rice wine vinegar
1 bunch of cilantro 
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp brown sugar
Salt & Pepper


Let's get cooking!

Method
  1.  Add one tbsp olive oil to grill pan and heat to medium high heat. Add chicken breast and grill for 5-6 minutes on each side until cooked through. Before removing chicken, squeeze juice from half the lime into pan to coat. Set aside.
  2. Add corn for 2-3 minutes until golden brown. Set aside. Grill jalapeño pepper for 60 seconds to warm through.
  3. Slice bell peppers and onion and sauté for 4-5 minutes until tender crisp. Set aside.
  4. Chop tomatoes and combine with 1/4 of your cilantro and the juice of half a lime.
  5. To make dressing, combine cilantro, olive oil, juice of 2 limes, vinegar, garlic powder, onion power, brown sugar, salt & pepper. Pulse in blender to combine.
  6. Plate up spinach, corn, peppers & onions, chicken, tomatoes and top with 1 tbsp of cheddar cheese. Serve up with 1/4 of your dressing on the side & enjoy :)