Fajita Chicken Salad

Rebeka Bergin Rebeka Bergin

    Heat a tablespoon of Olive Oil on a medium-high heat in a pan. Add the sliced Chicken Breast and seal it on all sides, then add the Smoked Paprika, Chili Powder, Ground Cumin and Sea Salt & Black Pepper, and fry for around 7 minutes, until the chicken is cooked through.

    In a salad bowl, mix together the sliced Bell Pepper, Romaine Lettuce, Red Onion, and Tomato until all the ingredients are combined. Top the salad with the fajita spiced chicken strips and then squeeze the Lemon Wedge over the top. Season with a pinch Sea Salt & Black Pepper, and then garnish with the chopped Fresh Coriander to serve.

Article ID,18314854457,Servings,1,Paper Link,https://paper.dropbox.com/doc/Fajita-Chicken-Salad--AagLsasf6z7_5I1ZKWylPhvpAg-PZDPSRnMGc81Bv08Vkcp1

Boneless. Skinless Chicken Breast,100g,cut into strips
Red Bell Pepper,¼ ,sliced lengthwise
Green Bell Pepper,¼,sliced lengthwise
Red Onion,¼,sliced lengthwise
Tomato,1,deseeded & chopped
Romaine Lettuce,1 Cup,shredded
Ground Cumin,½ Teaspoon
Smoked Paprika,½ Teaspoon
Chili Powder,Pinch
Olive Oil,1 Tablespoon
Lemon,1 Wedge
Sea Salt & Black Pepper,A Pinch
Fresh Coriander,1 Tablespoon,chopped
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.