Recipe from: family
Fajitas are one of my mom’s favorite foods, and my dad loves to grill and combine seasonings in ways that make things really yummy. Not doing the flour tortillas, I’ve usually ended up transforming my fajitas into salads. When I did discover rice tortillas, I kept the salad idea and simply turned the tortillas into crunchy strips. This salad is awesome and there is no wheat or dairy involved! Ditch the tortilla strips and its perfect for a yeast cleanse diet as well.
- Grilled chicken, marinated in yummy fajita seasonings (I have to squeeze what they are out of my dad, but in the meantime you can use a store-bought fajita seasoning packet or dig up a marinade recipe online)
- 1 organic romaine heart
- 1 bell pepper or equivalent amount of assorted bell pepper slices
- 1 tomato
- 1 or 2 scallions
- several sliced black olives
- lime juice
- 3 rice tortillas
- homemade guacamole
- crumbled bacon
First, whip up a batch of your favorite guacamole. Meanwhile, slice the rice tortillas in half and stack them, then slice vertically into thin strips. Scatter them on a cookie sheet and bake at 350 for 7 minutes. Toss them with a spatula and put them back in for 4 more minutes, or until desired crispiness is reached.
For the salad, cut off the bottom end of the romaine heart and rinse the leaves. Bunch them back together and slice them into strips. Toss in a few squirts of lime juice and pile onto your serving plates. Cut the semi-cooled grilled chicken into cubes and scatter across the lettuce. Now, slice your bell peppers, tomato, olives, and green onions and sprinkle them on top of the lettuce and chicken.
Dollop each plate with a hefty spoonful of guacamole (you want a lot, since this serves as dairy-free alternative to dressing). Sprinkle the guacomole with bacon bits. Finally, scatter the tortilla stripes on top for some really nice crunch action.