Wednesday, April 17, 2013

Tex-Mex Chicken Salad

Hey there everyone!

Monday night's dinner was supposed to be lamb, but I was running late and didn't get a chance to get to my butcher, so chicken it was. :-)

As an aside about lamb, (which I will hopefully be making in a couple of days), it is really worth it to get it from the butcher as opposed to the supermarket. If you have no other options, then by all means, the supermarket is fine. But if you've got a butcher nearby, preferably a halal butcher, then run, don't walk, there. :-)

Okay, I didn't make lamb though, so enough about that.

Quick and easy recipe here, guys. (Like I ever do anything complicated ;-))

Get some chicken breast tenderloins and wash them off. In a pan, heat up some olive oil and when its hot, add the chicken. Add your spices on top (I used salt, chipotle pepper, black pepper, garlic powder, and a dash of fajita seasoning, and oregano.) and cook for about 20 minutes on each side on medium high heat. (I like my chicken well done.) I used to call this meal Fajita Salad, but I don't do all the fajita-y things to it, so Tex-Mex sounded better.

Side note: When using flavor packets, like Fajita Seasoning or Taco Seasoning, less is always more. In other words, don't use the entire package. ;-)

Once the chicken is done, set it aside and slice up some peppers and onions. Throw those into the pan and wilt them with some spices added if you are using fresh olive oil. If you are using the olive oil from the chicken, don't add anything, flavoring should be fine. Once that's done to your liking, add the chicken back in and saute that for a few minutes.

Chop up some lettuce, top it with shredded cheese and add your chicken and veggies.

(If you aren't really strict about your carb counts, Mission makes these really great Carb Balance Tortillas with 6 net carbs each. You could make your own wraps! Not too shabby, I think.)

Get yourself some sour cream and guacamole and bam! you've got dinner :-)

Happy eating!

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