Saturday, October 18, 2014

Chicken Fajita Salad - Easy, Quick & Low Carb

Today was a beautiful day here. It was bright, sunny and warm, around 71 degrees and breezy. Before I ate breakfast or lunch, I began making "cranberry items."  I made a batch of my Cranberry Orange Coconut Sauce, (one of my favorites); 4 dozen of my Cranberry Lemon Macaroon Mini Muffins; and a batch of Cranberry Walnut Bagels (a new recipe that I will taste test for breakfast tomorrow morning). As you can tell...I'm in full swing Cranberry mode today! LOL

For dinner this evening, I wanted to grill something because it was such a beautiful afternoon. I decided to make us gigantic Chicken Fajita Salads. I spritzed boneless chicken breasts with olive oil spray and seasoned both sides with Penzeys Fajita Seasoning that I picked up at Penzeys last weekend. It's good and doesn't have any junk or starches added...just spices. We grilled the chicken for 5 to 6 minutes per side. While the chicken was grilling, I cut up 2 small heads of artisan romaine lettuce (from Costco), thinly sliced a small carrot, halved some grape tomatoes, shredded up some sharp white cheddar cheese, and sliced an avocado. I sauteed yellow bell peppers and onions and then filled our bowls up with the salad mixture and topped it with the cooked peppers and onions and grilled fajita chicken breasts. It was an awesome meal. I snapped a few photos of our gorgeous salads below. Enjoy!

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