Ingredients
Chicken and Spices
- 1 lb chicken breast, sliced
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
Vegetables
- 1 bell pepper, sliced
- ½ red onion, sliced
- 4 cups romaine or mixed greens
Dressing and Seasoning
- Juice of 1 lime
- Salt & pepper, to taste
Instructions
- Prepare the Chicken: Toss the sliced chicken breast with olive oil, chili powder, cumin, paprika, and garlic powder until well coated.
- Cook the Chicken: Heat a skillet over medium-high heat and cook the seasoned chicken for 5 to 6 minutes, or until fully cooked and no longer pink inside.
- Sauté the Vegetables: Add the sliced bell pepper and red onion into the same skillet, and sauté them until tender but still crisp, about 4-5 minutes.
- Assemble the Salad: In two serving bowls, layer the romaine or mixed greens first, followed by the cooked chicken, bell peppers, and onions.
- Add the Dressing: Drizzle the juice of one lime over each salad and season with salt and pepper to taste. Optionally, add your favorite dressing if desired.
Notes
- Add avocado or black beans for extra nutrition and creaminess.
- Great for meal prep — pack dressing separately to keep salad fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner / Salad
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
