Chicken Fajita Salad

 Chicken Fajita Salad

adapted from foodnetwork.com

Makes 2 servings        1 WW Blue Point per serving for the salad + 1 per Tbsp of dressing

Fajita Seasoning

1 tsp Penzeys Chili 3000 or your favorite chili powder

1 1/2 tsp ground cumin

1/3 tsp garlic powder

1/4 tsp sugar substitute

1/3 tsp kosher salt

1/8 tsp red pepper flakes

Salad

1 large chicken breast, cut into small pieces

1 sweet bell pepper

1/4 cup kernel corn

Cooking spray

Lettuce of your choosing (I had iceberg in the refrigerator), torn

1/2 cup grape tomatoes, halved

1/4 cup reduced fat Mexican blend cheese

Cilantro Lime Dressing

2 Tbsp olive oil

2 Tbsp water

1 Tbsp fresh cilantro, chopped

1/2 tsp lime zest

2 Tbsp fresh lime juice

1/2 tsp kosher salt

1/3 tsp chili flakes

1. Make the fajita seasoning by coming all of the herbs and spices. Set aside.
2. Make the Cilantro Lime Dressing by combining all ingredients and whisking until combined. Set aside.
3. Sprinkle the chicken, onions and peppers with half of the fajita seasoning. 
4. Cook the onions and peppers in a saute pan coated with cooking spray until they begin to soften. 
5. Add the chicken, toss with the remainder of the fajita seasoning and continue cooking until the chicken is cooked through. It will depend on the size of the chicken pieces. Remove from heat.
6. While the vegetables and chicken is cooking, put lettuce in 2 bowls. Top with grape tomato halves. Sprinkle with corn kernels.
7. Divide the cooked chicken, onions and peppers between the 2 bowls. Top with cheese.
8. Serve with Cilantro Lime Dressing