Fajita Chicken Salad

I had an entirely different post typed up and decided, at the last minute, to switch it up. Earlier today I noticed that my Facebook page had 476 ‘likes’. My goal was to hit 500 by September…something that seemed rather unreasonable since we have just days left in September and I don’t typically get more than a couple of likes per day. I posted my goal and immediately noticed that Connie’s Finally Losing It posted it on her page. Then Fast Paleo posted it and Bellatrix Nutrition and a couple of friends. 

I went to shower and by the time I came back to the computer (less than an hour later), the page had hit 500…and counting…. At this moment, there are 63 new likes JUST from today and I realized that I set my goal WAY too low. This is something I’m used to doing in real life as well… if I set my goals low enough, surely they will be attainable….right??? 

But that’s NOT right. If I just lose a couple of pounds, I will do/buy/eat _______. I never lost the couple of pounds but I would still do/buy/eat ________. When I switched to a primal diet, I did it for my health but I never expected to lose weight as quickly as I did. As I lost weight, I started setting goal weights and rewards…functional rewards. At 15 pounds (pre-Anya weight), I had my hair cut and coloured. At 20 pounds (pre-Gavin weight), I got sized for new bras (which, after being in nursing bras for over 10 years, was a real treat).

I have nothing planned for pre-Adam weight (5 pounds away)…I should probably get on that because September begins a 30 day challenge…

Fajita Chicken Salad


Ingredients


1 cup salsa (medium is what we use)
1/4 cup chicken broth
1 tablespoon chili powder
1/2 teaspoon salt
1/2 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon onion powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
pinch red pepper flakes
1/2 cup olive oil (divided)
2 limes, juiced (divided)
12 boneless, skinless chicken thighs
2 heads romaine lettuce, chopped into bite sized pieces
1 each red, yellow, & orange pepper, cut into strips
1 large onion, halved and sliced
additional olive oil to cook chicken and vegetables.

Directions


In a large bowl, stir together salsa, chicken broth, chili powder, salt, paprika, garlic, onion powder, cumin, cayenne pepper, red pepper flakes, 1/4 cup olive oil, and juice from 1 lime. Reserve 1/4 cup of this mixture. Add the chicken thighs to the bowl and stir around to coat. Marinate in the refrigerator for at least 1 hour (and up to 24 hours).

Heat a bit of olive oil in a large frying pan over medium-high heat. Cook the chicken thighs (in batches, if necessary) for 5-7 minutes per side, until cooked through. Remove from pan, cut into strips, and keep warm.

Wipe pan clean and add more olive oil. Saute peppers and onion for 5 minutes, until softened but still slightly crisp.

Whisk the reserved 1/4 cup of marinade with 1/4 cup olive oil and juice from 1 lime in a small bowl. In a large serving bowl, layer romaine lettuce, sauteed vegetables, and sliced chicken. Top with dressing and serve.