Mexican Lunch: Gluten-Free Chicken Fajita Salad Bowl with Guacamole and Cilantro-Lime Dressing

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 boneless, skinless chicken breasts 1 medium red bell pepper, sliced into strips 1 medium green bell pepper, sliced into strips 2 cups mixed salad greens 1 avocado, sliced 1 cup cherry tomatoes, halved 1/2 cup black beans, rinsed and drained 1/4 cup red onion, thinly sliced 1/2 cup shredded cheddar cheese or pepper jack cheese Salt and pepper to taste Olive oil for grilling For the Cilantro
• Lime Dressing: 1/2 cup fresh cilantro leaves 1/4 cup fresh lime juice 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon honey or agave nectar 1/3 cup extra virgin olive oil

Instructions

1. In a large bowl, whisk together the cilantro, lime juice, cumin, salt, black pepper, and honey. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing. Set aside.
2. Season both sides of the chicken breasts with salt and pepper. In a large grill pan or skillet, heat a little olive oil over medium high heat. Add the chicken breasts and cook for about 5 minutes on each side, or until cooked through. Remove from heat and let rest for 5 minutes before thinly slicing.
3. In a separate bowl, toss together the mixed salad greens, cherry tomatoes, red onion, black beans, and shredded cheese.
4. To assemble the salad bowls, divide the salad mixture among two large bowls or plates. Top with the sliced chicken and bell pepper strips. Drizzle with the cilantro lime dressing to taste. Serve with a side of guacamole for an extra burst of flavor.

Chef’s Insight

The combination of flavors and textures in this dish creates a satisfying meal that is both nutritious and delicious.

Notes

Fresh ingredients are key to the success of this dish, so choose ripe avocados and juicy tomatoes for best results.