Chicken Fajita Salad

Approx. 310 Calories per serving. Recipe makes 3 servings.

After a long day, I really craved chicken fajitas. The tortillas that I had were a little too old and unappetizing (realized that half way through cooking the dish), so I decided to turn the recipe into a salad and top with avocado. You could easily serve this in tortillas.

Ingredients

• 6 cups Romaine lettuce
• 1.5 avocados
• 4.5 oz chicken breast (boneless, skinless)
• 2.5 cups zucchini
• 1.5 cups yellow summer squash
• 1.5 medium tomatoes
• 2 cups red bell pepper
• 1 cup yellow bell pepper
• 0.5 cup onion
• 0.5 cup green onion
• 1 serrano chili pepper
• 1 tsp olive oil
• 2 Tbs Worchestershire sauce (I used low sodium)

Directions

1. Slice/chop all vegetables (I left the seeds/membrane in the chili pepper; remove them if you want it less spicy)
2. Add oil, chicken, chili pepper, and yellow onion to a skillet.
3. Heat until chicken is cooked through and onion starts to get tender.
4. Add yellow and red bell pepper and cook until almost tender.
5. Add zucchini and summer squash. Cook until almost tender.
6. Add Worchestershire sauce, tomatoes, and green onion. Heat through.
7. Place lettuce on a plate and cover with 1/3 of the fajita mixture.
8. Top with 1/2 of an avocado (diced).