Chicken Fajita Salad

If you're looking for ways to eliminate bread, gluten, etc. from your diet, you don't have to give up your favorite foods.  Think outside the box!  Children #2 and #4 (as my son and daughter in law shall from henceforth be referred to on the blog) prepared dinner last night.  Tortillas were offered to those who chose to enjoy them, but a few of us decided to layer up a Chicken Fajita Salad.

2 lbs. boneless skinless chicken breasts, cut into thin strips

1 t. cumin

1/2 t. granulated garlic

1/2 t. onion powder

1 t. salt

1/2 t. black pepper

juice of one lime

2 - 3 T. olive oil

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 medium  yellow onion, thinly sliced

shredded romaine lettuce

black beans, heated

refried beans, heated

yellow rice, prepared according to package directions

shredded cheddar cheese

sour cream

taco sauce

guacamole (none on the picture because I'm allergic to avocados)

Place the chicken into a large bowl.  Mix together seasoning and lime juice and sprinkle over chicken strips.  Using tongs, toss the chicken so that it is covered with the seasoning.

Heat the olive oil in a large skillet or wok over medium-high.  Add chicken and cooking, frequently stirring, until chicken is cooked almost through.  Add vegetables and continue cooking until chicken is cooked and vegetables have softened. Remove from heat.

You can "layer up" your plate however you wish, but here's what I did:  

Romaine lettuce, chicken at the top of the plate, a "column" of refried beans, rice, black beans.  Then I sprinkled shredded cheese over the beans and cheese and topped with a dollop of sour cream and then a little taco sauce. 

I didn't miss the tortilla at all!

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