Seriously, friends.  This Chicken Fajita Salad recipe might be one of my all-time favorites!  It’s pretty simple but it truly gives your taste buds a party.  You don’t have to put it over spinach like I did, though…you can put it in a wrap and add your own fillings, just like regular chicken fajitas.

Here’s what you need for 2 servings:

For the chicken seasoning:
2 chicken breasts
1/4 cup olive oil
1/2 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp ancho powder
1 tsp Kosher salt
1 tsp white pepper
(go easy on the white pepper and ancho powder if you want to make it less spicy)

Sauce:
1/4 cup fresh lime juice
1/4 cup tequila (yeah, baby)
1/4 cup olive oil
1/2 white onion
1 red pepper
1 orange pepper
5 cloves garlic
2 tbsp fresh cilantro

Directions:

1) Mix chili powder, cumin, paprika, garlic powder, onion powder, ancho powder, salt and pepper.  Rub chicken with the seasoning.  Cut chicken  into 1-inch strips.

2) Heat oil in a large cast iron skillet on medium heat, add chicken, and saute 5-6 minutes or until fully cooked.  Remove from the pan.

3) In the same pan on medium heat, add oil and saute onions, garlic, and peppers for about 5 minutes.  Remove from heat and slowly add tequila and lime juice (especially important if using a gas burner!).

4) Return back to heat and let simmer for about 5 minutes.  Add the chicken and cook for another minute to make sure the chicken is good and hot.  Remove from stove.

5) In a bowl, put 1-2 cups spinach and top with the chicken/onion/pepper mixture and add cilantro.  Top with fresh lime juice for your dressing.  OR put the mixture in a fajita and add your favorite toppings!

ENJOY!

*adapted from a cooking class I took with Chef Brian Whisman