Chicken Fajita Salad
Salad
- 3 cups bell peppers (sliced and assorted)
- 1/2 red onion (sliced)
- 1 tsp cumin
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp salt
- pinch ground pepper
- 2 chicken breasts (cut into 1/2" strips)
- 3 cups salad greens
- 1/4 cup cilantro leaves
Creamy Cilantro Dressing
- 1 clove garlic (grated)
- 1 1/2 cups cilantro
- 3/4 cup Dr. Becky's lower-histamine mayo
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To make the dressing, combine all ingredients in a food processor or blender and blend until smooth. Transfer to an airtight container and keep refrigerated until needed. Dressing will keep for up to 5 days in the refrigerator.
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Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon olive oil to the hot pan and then the chicken, peppers and onions. Allow to cook for 1-2 minutes and then stir and add the spices. Continue cooking for another 5-6 minutes, stirring occasionally until the chicken has cooked through and vegetables are tender and slightly blistered. Remove from the heat.
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Toss salad greens and cilantro leaves into 2 bowls and top with the fajita chicken and vegetables. Drizzle with cilantro dressing and serve immediately.
You can find the recipe for lower-histamine mayo here.
Lower-Histamine Mayo
- egg (large, pasture raised)
- 1 1/2 tbsp mustard (made with distilled white vinegar)
- 1 cup olive oil (extra-light tasting)
- 1/2 tsp salt
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Place egg, mustard, oil, and salt into a mason jar and stick an emulsion blender all the way to the bottom, emulsify.
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Once the bottom portion is emulsified, slowly bring the blender up and blend until the next portion is emulsified, going up and down as necessary to create a homogenous mixture. Continue until the mixture is creamy throughout, 1-2 minutes.
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