Sizzling Chicken Fajita Salad

I am doing all kinds of happy dances today over this recipe.  As much as I love looking at pretty pictures of food, when it comes time to roll up my sleeves and get down to cooking dinner, I want stuff that's REAL. That means I shouldn't have to make a run to the store for specialty ingredients, nor should I have to enroll in cooking school to learn a complicated cooking technique. Flights of cooking fancy are all well and good but sometimes despite the drool worthy photo, the recipe itself may not be practical. 

Exhibit A: How many of you thought I was crazy to make this?

Or what about this?

Oh my word, I can't even believe myself on that last one!

I am amazed that no one left a comment that said, "Lady you are CRAZY!"

Bless your hearts. I am grateful that you are such kind readers

In my defense I only take leave of my senses like that when I am on vacation and have oodles of time on my hands. The rest of the time, I am pretty much like any other working mom looking for food that I can bring to the table quick step.

As soon as I saw this chicken fajita recipe over at realmomkitchen I knew it would be crazy not to try it.

All you do is season chicken, cut up vegetables, toss everything in the oven and done.

In an effort to eat a little healthier I am trying to turn some of my favourite meals into salads.

Pizza salad anyone? See how that works?

This chicken fajita recipe easily adapts and becomes a salad.

Tried it. Liked it. Now go do it!

Chicken Fajita Salad
Servings 4

1 pound boneless chicken thighs, cut into strips
2 tbsp vegetable oil
1 or 2 tsp chili powder (optional)
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
3/4 tsp salt
I large yellow or purple onion
1 large green bell pepper (seeded and sliced)
2 large red bell peppers(seeded and sliced)
4 tortillas
4 ounces such as shredded pepper jack cheese
4 ounces sour cream
5 cups lettuce (shredded)

METHOD
Season chicken with oil, chili, cumin, garlic powder, onion powder, oregano, salt and garlic. Place in a greased 13' X 19' casserole dish and let marinate in the fridge for 30 mins.

Preheat the oven to 400 degrees F

Chop the peppers and onions. Add this to the chicken just before it is ready for the oven. Stir and turn over the vegetables with the chicken to coat with spice mixture.

Place the casserole dish in oven and. Bake uncovered for 30 - 35 minutes or until chicken is cooked through. During the last few minutes of cooking warm tortillas and cut into triangles to serve alongside the salad. Serve on a bed of lettuce with a dollop of sour cream.

COOKS TIP: My children don't like the heat of the chili powder so I omit it and sprinkle pepper flakes over my own serving.