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1 teaspoon pure chile powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup water
1 tablespoons extra-virgin olive oil
1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
1 red & green bell pepper—cored, seeded and cut into thin strips
1 medium onion, thinly sliced
Red leaf lettuce, chopped
2 avocados, diced
2-3 tomatoes, chopped
pecans, toasted (just enough to add "crunch")
In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, water and 1 tablespoons of the oil. Add the chicken, knead gently to coat and refrigerate for 15 minutes.
Heat a small amount of coconut oil over med high heat until hot and sautee your bell peppers and onion in batches until they reach desired tenderness. Set aside.
Empty the contents of the bag into the skillet and cook over med-high heat, stirring occasionally, until chicken is cooked through. Remove from the heat and stir in the lime juice.
In a large bowl, mix together the lettuce, avocado, tomatoes and pecans. At this point, you can either dump all veggies and chicken in the salad bowl and mix, or you can put salad on individual plates (large plates!) and have everyone add whatever amount of sauteed veggies and chicken they desire.
Optional: When mixing the salad ingredients in the bowl, you can mix an olive oil/balsamic vinaigrette dressing and pour a small amount to mix in the salad.