Fajita Chicken Salad

I’ve mentioned before my obsession with Williams Sonoma rubs.  I have yet to meet one I didn’t like.  I use them more than often on meats, salmon, mashed potatoes, even to spice up a salad dressing.  So the other night when my parents were in town and we needed a quick healthy meal, this is what I whipped up.  Spice rub of choice…. the fajita rub… worked awesome for this salad!

Here is a very rough recipe of my Fajita Chicken Salad.

For the salad:

Package of baby spinach

2 boneless skinless chicken breasts

1 can of black beans, drained and rinsed

1 avocado, sliced

1 tomato, diced

fajita rub, to sprinkle on chicken breasts

shredded cheese, to sprinkle on top of salad

crushed blue tortilla chips, to sprinkle on top of salad

For the dressing:

1 cup-ish of olive oil

juice of 1 lime

a few dashes of chili powder

sea salt

cracked black pepper

Sprinkle the fajita rub on the chicken breasts.  Heat a couple of tablespoons of olive oil in a skillet and cook chicken until done.  Let rest and then slice or dice.  Assemble salad with all the tasty layers and done!  Eat up, buttercup!  🙂

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