From our skinny table to yours ...

We love to skinny down our favorite foods! Tonight we're turning one of our Mexican favorites, chicken fajitas, into a hearty and healthy salad.

We start with nutrient dense baby spinach in place of watery iceberg lettuce. We top our bed of spinach with grilled corn, sautéed bell peppers, caramelized red onions, fresh tomato chunks, cilantro, sautéed jalapeño peppers and finish it off with grilled chicken breast.


This salad is so packed with color, flavor & texture, it's more like an open face fajita than your typical salad! This salad is so satisfying we promise it will leave even the biggest eaters happy. We dress our salad with a cilantro lime vinaigrette for the perfect finishing top.


Hope you enjoy :)

Nutrition Facts Per Serving (including the dressing!)
Serves 4
Calories 484
Fat 23.4 grams
Carbs 28 grams
Dietary Fiber 9.8 grams
Protein 44.5 grams

Ingredients
1 pound thinly sliced chicken breast
1 package of baby spinach (10oz)
1 can of no salt added corn
2 bell peppers (we used one red & one orange for color!)
1/2 red onion sliced
1 jalapeño pepper sliced
3 tomatoes
1/4 cup reduced fat cheddar cheese
1 lime
1 tbsp extra virgin olive oil

Cilantro Lime Vinaigrette
1/4 cup extra virgin olive oil
2 limes
2 tbsp rice wine vinegar
1 bunch of cilantro
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp brown sugar
Salt & Pepper

Let's get cooking!
1. Add one tbsp olive oil to grill pan and heat to medium high heat. Add chicken breast and grill for 5-6 minutes on each side until cooked through. Before removing chicken, squeeze juice from half the lime into pan to coat. Set aside.
2. Add corn for 2-3 minutes until golden brown. Set aside. Grill jalapeño pepper for 60 seconds to warm through.
3. Slice bell peppers and onion and sauté for 4-5 minutes until tender crisp. Set aside.
4. Chop tomatoes and combine with 1/4 of your cilantro and the juice of half a lime.
5. To make dressing, combine cilantro, olive oil, juice of 2 limes, vinegar, garlic powder, onion power, brown sugar, salt & pepper. Pulse in blender to combine.
6. Plate up spinach, corn, peppers & onions, chicken, tomatoes and top with 1 tbsp of cheddar cheese. Serve up with 1/4 of your dressing on the side & enjoy :)

Makes 4 healthy portions!