1 lb chicken, cut in slices for quicker cooking (or slice grilled chicken)

1 plus 1 Tablespoon oil

juice of 1 lime

1 1/2 teaspoon of cumin

1 clove minced garlic

salt and pepper (approx 1/4 tsp of both)

1 green pepper, sliced

1 red pepper, sliced

1 sweet onion, sliced or chopped

1 or 2 avocados, sliced

1 large bag of romaine/red cabbage salad mix for convenience

2 hard boiled eggs, cut in half

shredded cheese

cilantro, chopped

optional: pico de gallo, guacamole, sour cream, Italian dressing, jalapeno vinaigrette, salsa

Marinate the chicken (I cut mine in smaller pieces before cooking for faster prep) in lime juice, garlic, cumin, and salt and pepper (or use gluten free McCormick’s fajita seasoning mix) for 30 minutes. Slice green/red peppers and onion into thin strips. Heat 1 tablespoon of oil in large frying pan on medium-high heat. Add chicken pieces; cook and stir 3-5 minutes or until no longer pink. Remove from pan. In same frying pan, heat remaining 1 tablespoon oil. Add onion and bell pepper; cook and stir 3 to 5 minutes. Set aside. Assemble your salads- layer romaine, cooked chicken/vegetable mixture, and top with hard boiled egg, avocado, and any other salad fixing you desire.

Courtesy of GlutenfreeMommy.com

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