Chicken Fajita Salad

Ingredients:
12-16 ounces boneless, skinless chicken
¼ cup lime juice
¼ cup Worcestershire sauce
1 clove garlic
2 teaspoons oil
½ large onion, sliced
½ bell pepper, sliced

Dressing:
¼ cup plain yogurt
1 tablespoon lemon juice
2 tablespoons orange juice
¼-1/2 teaspoon minced chipotle peppers in adobo
Pinch celery salt
Salad:
Lettuce, tomato, cucumber, radish, onion, avocado – any vegetables you like
Cheese, sour cream, salsa if you like
Tortilla chips

Directions:
1. Either butterfly or tenderize the chicken to make it no thicker than ½”.

2. Marinate the chicken in the lime, Worcestershire, and garlic for 20 minutes to an hour.

3. Heat one teaspoon of the oil in a heavy skillet over high heat.

4. Saute the onion and bell pepper until browned and softened slightly. Remove them to a plate.

5. Add the remaining teaspoon of oil to the pan and cook the chicken until done, shouldn’t take more than 8 minutes or so.

6. Remove the chicken to a cutting board and slice it on a diagonal.

7. Return the peppers and onion and chicken to the skillet and toss together.

8. Combine all dressing ingredients well.

9. Arrange salad on plates. Top with chicken and dressing.

Enjoy!