Quick and tasty chicken fajita salad with seared onions and peppers, crisp vegetables and a spicy, low-fat chipotle dressing!
|Boneless skinless chicken||16 Ounce|
|Lime juice||1/4 Cup (4 tbs)|
|Worcestershire sauce||1/4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Onion||1/2 , sliced|
|Bell pepper||1/2 , sliced|
|Toppings||2 Tablespoon (as desired)|
|Plain yogurt||1/4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Orange juice||2 Tablespoon|
|Chipotle peppers in adobo||1/2 Teaspoon , minced|
|Celery salt||1 Pinch|
|Chopped vegetables||4 Cup (64 tbs) (Lettuce, tomato, cucumber, radish, onion, avocado|
In a bowl combine chicken, lime juice, worcestershire sauce, garlic and mix well. Allow to marinate for 20 minutes to 1 hour.
Heat 1 teaspoon of oil in a skillet and sauté onions and bell pepper until softened. Transfer to a plate.
Add remaining oil and cook chicken for 8-10 minutes or until done.
Remove chicken to a cutting board and chop diagonally. Add onions, peppers and toss well.
In a bowl, combine yogurt, lemon juice, orange juice, chipotle, celery salt and mix well for the dressing.
Assemble chicken mixture over a bed of vegetables and top desired toppings.
Serve with prepared dressing and enjoy!