Chicken Fajita Salad

Last night I made myself a chicken fajita with just a bit of a twist by making it into a salad.

It's full of fruits with sauteed mushrooms, bacon, & onions. Chicken breast sliced up on top of a bed of spinach. YUM!

The salad consist of:

1 chicken breast (spiced with black pepper & salt)

1/2 beef steak tomato

2 baby bella mushrooms

1/2 orange bell pepper

1 slice of bacon

1/2 cucumber

2 cutie oranges

1 red plum

2 cups spinach

Oil for both breast & veggie cooking

Place the breast in just as the oil is heated up to create a golden brown crust on each side. 

In another pan, saute onions, mushrooms, bell pepper, & bacon. Throw in fajita magic spice and slow saute it until it soften and browns some.

Once the breast & veggies are finished, throw in the rest of the vegetables & fruit. Top it with whatever dressing you like.

It's truly a new look on making fajitas.

Enjoy!

Twisted Caprese Salad

I absolutely love caprese salad as long as basil is not involved. Don't get me wrong, I don't hate basil. It is just a flavor that overpowers other components especially when you make a caprese salad. I seem to only taste basil. I like to be able to taste the layers not just one of the layers.

I make a twisted caprese salad of my own. It consists of 6 components and you can taste each one. It seems to hit the different taste-buds, making a party of flavor.

The caprese salad is made up of:

2 heirloom tomatoes

6oz mozzarella cheese (sliced)

2 tablespoons balsamic vinegar glaze

1 tablespoon olive oil

sprinkle of garlic salt & black pepper

Truly a simple, but tasty salad that can be eaten any time of the year.

Enjoy!