Fajita Salad Bowls

Mexican is always a good idea. ALLL-WAYYSS. In my house at least, Mexican food can please us all. The best part about this meal right now though, is it's Vidalia Onion season! The sweetness of those onions sautéed in just a little butter and a pinch of salt is enough to take this dish through the roof! You can get creative with this recipe too. Go all out "Chipotle-style" by adding some cilantro-rice and black beans. But this time around, I kept my ingredients simple, and as always- under 30 minutes. 

Ingredients (serves 5-6)

3 1/2 pounds chicken breast, split

15 Medium shrimp, peeled & deveined

1 each red, yellow and green bell pepper

1 Vidalia Onion

1 tsp El Yucateco Chile Habanero Sauce, optional

2 tsp Adobo All purpose seasoning

1 1/2 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

1/2 tsp black pepper

2 T butter

1 tsp Kosher salt

1 bag of romaine lettuce, prewashed and cut

Toppings:

Shredded Mexican cheese

1x Bomb Guacamole recipe (recipe in my "Get Yo Party On" section)

Sour Cream

Brianna's Creamy Cilantro Lime salad dressing, optional

Directions

1. Slice your onion into "pinky-finger" width slices. (To slice your onion properly, cut the stem off; half the onion from pole to pole (root to stem); cut off the root; peel the onion- including the first pale layer; lay the onion flat and cut slices parallel from where the root and stem were)

2. Add the onions to a hot skillet with a tablespoon of butter and teaspoon of Kosher salt. Cook on medium-high heat.

3. Slice your bell peppers. Add these to the skillet with the onions. Stir to coat in the butter and let them cook down about 5 minutes. Transfer to a bowl when cooked to your liking.

4. Turn the flame down to low and cover the skillet (if you don't have a lid, a metal sheet pan will do! Let the pepper and onions steam down an additional 5 minutes. I prefer them tender, but still with a little crunch.

5. Split your chicken breasts in half. Mix all dry seasonings together. Reserve 1 tsp of the mixture for shrimp. Rub remaining dry rub into chicken breasts. Add Habanero sauce, if using.

6. Heat skillet up again with a tablespoon of butter on high heat. Sear the chicken on one side 6 minutes. Flip to the other side, lower the heat to medium-high heat and cover the pan to cook ad additional 6 minutes, or until the chicken is completely cooked through and opaque.

7. Remove the chicken and allow to rest on a cutting board. Cook the shrimp in the remaining oil in the pan. This will only take 2-3 minutes. Shrimp should turn completely pink and look like little "C's".

8. Cut the chicken into fajita strips.

9. To serve, add chopped romaine lettuce to a bowl. Layer with peppers and onions, chicken, shrimp and the toppings of your choice. If you can find that Brianna's cilantro-lime salad dressing, it's an awesome addition drizzled on top, but the dish is delicious either way!