Chicken Fajita Salad Recipe
- 1½ lbs. boneless skinless chicken breasts, cut into strips
- 16 oz. jar salsa
- 2 Tbsp. olive oil
- 1 red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- ½-1 tsp. ground cumin
- Juice of 1 lime or 2 Tbsp. (optional)
- 10-12 oz. fresh spinach
Serve it tonight: Season chicken with Garlic Pepper Seasoning and Ultimate Steak™ Seasoning. Combine chicken and salsa in a large skillet over medium heat. Bring to a boil; reduce heat and simmer 20 minutes until chicken reaches an internal temperature of 165°. Meanwhile, combine the next 4 ingredients in a medium skillet. Sautè 4 minutes until vegetables are crisp-tender; set aside. Add lime juice to chicken, if desired. Place chicken on spinach and top with onions and peppers. Salt and pepper to taste.
Freezer it for later: In a gallon resealable freezer bag place first 4 ingredients. Seal bag and shake to combine. In a gallon resealable freezer bag combine oil, red bell pepper, onion and cumin. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw chicken completely; leave vegetables in freezer until ready to prepare. Prepare as directed above.
Serve with sliced avocados.