This healthy salad is packed with tender chicken in an easy marinade, crisp lettuce, red bell peppers, fajita seasoning, and a sweetened salad dressing.
In a large bowl, mix all the marinade ingredients. Set aside. Cut the chicken into thin strips (about ½-1 inches wide).
Transfer to a medium bowl and toss with 1 heaping tablespoon of chicken fajita marinade until evenly coated. Cover and leave to marinate for 20-30 minutes in the fridge.
Toss the veggies with some more marinade, and reserve the leftover marinade for the salad dressing. You can add some honey or maple syrup for the dressing to balance off the flavors.
In a large skillet, add a little olive oil over medium-high heat. Saute the veggies until softened but still crisp. Season with salt and pepper if needed in the end. Set aside.
Cook the chicken in the same pan. About 2-3 minutes per side (medium heat), until chicken is turning white and slightly golden brown. Remove from heat.
Return the veggies to the pan and stir until all is mixed well. Season with salt and black cracked pepper if needed, and drizzle with lime juice. Assemble the salad with the rest of the veggies and enjoy!