Lunch Salads - Fajita Chicken

Week 4 of my lunch salads to get my life and eating habits back on track is Fajita Chicken Salads!

This is one of my favorite salads because I love hot veggies on greens!

Totals for what is listed below: 310 Calories, 22.8g carbs, 3.6g fat, 43.7g protein

Base:

2 Cups of Romain

1/4 Cup of Tomato

1 TBL Greek Yogurt (Or Sour Cream)

1 TBL Salsa of choice

**You can add grilled zucchini or squash as well and it is YUMMY!

Directions:

1. Chop greens and tomatoes - mix with sour cream and salsa

2. Add Chicken and sautéed peppers and Onions

Fajita Chicken:

1 Chicken Breast (6 oz)

Sprinkle of Fajita Seasoning

Slap Ya Mamma

1/2 Green Pepper

1/2 Cup of Onion

Directions:

1. While the pan is heating, filet chicken breast almost all the way in half, but leave the center attached.

2. Cover with plastic wrap or parchment paper and pound flat with a meat mallet.

3. Thin slice or dice peppers and onions

4. Heat skilled over medium heat - spray with Pam or use oil

5. Once the pan is hot, add chicken and cook 2-3 minutes

6. Flip and cook 3-5 more minutes.

7. Remove chicken and add peppers and onions

8. Sprinkle with fajita seasoning and slap ya mama.

9. Cook 5-7 minutes until tender

I like my chicken really well cooked so you may need less time.