Grilled Chicken Fajita Salad
(prep time 20 minutes)
2 medium all natural, hormone and antibiotic free chicken breasts (thawed and cut into thick strips)
2 cups pre-soaked brown rice (I soak mine for 6-8 hours than rinse before putting in the rice cooker)
1 3/4 water
1 head Romaine lettuce
1 organic vine-ripened tomato
1/4 white onion
1/2 organic green bell pepper
1/2 ripe avocado
handful of cilantro
1 tbs olive oil
NOTE: I try and multitask with every recipe to save time. If this isn’t your style, then you can rearrange the order of the recipe or cook the rice or chicken earlier in the day.
Preheat grill. Put rice and water into rice cooker and push start. Place chicken strips on grill. Rinse all of your vegetables (except the onion and avocado) in lukewarm running water to remove pesticide and wax residue. Begin cutting the Romaine, dicing the tomatoes, onions, and bell peppers. Slice the avocado.
When the chicken is done (no pink in the center) pull it off the grill and let it cool on a plate. You can choose to shred the chicken or leave it in strips. I shredded mine this time.
The brown rice should be done around now. If not, you can find something else to do in the kitchen…sweep the floor, set the table…until it is done.
Scoop about a cup of rice onto a plate and let cool for few minutes. Then stack with Romaine, chicken, and all of your vegetables. Place a little bit of cilantro at the top, squeeze some lime all around, and drizzle 1/2 tbs oil on each salad to finish it off!