Fajita Chicken Salad
boneless chicken breasts cubed (1 breast per person)
Grapeseed oil (roasted garlic infused oil or jalepeno infused preferable, or a combination of both)
One can organic black beans
Wildtree Fajita Seasoning mix
Marinade chicken by placing chicken in a container. Add oil (only to coat) and shake in seasoning to taste (1/2 to 2 teaspoons per breast - depending on your preference of heat and spice). Cover and marinade at least 20 minutes.
While chicken is marinating, open can of beans and LIGHTLY strain off liquid. Add to pot or saute pan and set burner to medium. Add a drizzle of oil and stir. Add 1 to 2 teaspoons of fajita seasoning (more or less according to taste), stir and heat for at least 10 minutes. May be turned down to low to simmer.
Chop or tear your choice of organic greens. I used romaine. I also diced up a tomato. Dice up any veggies you have around.
Take chicken out of fridge. Heat saute or fry pan to medium high or high. Use a slotted spoon and add the chicken to the pan, stirring until chicken is done on all sides and no pink in the middle.
Add chicken and beans to the salad.
Top with guacamole, salsa, sour cream, all three, or your favorite dressing. We usually like shredded cheese on this, but I did not have it available.
