I started by making the dressing - 1/2 cup of salsa, 1/4 cup chopped onion, 1 Tbsp vinegar, 1 tsp mustard, a couple of shakes of salt and the juice of one lime. Blend it all together in the food processor until it makes a fairly smooth dressing.
I plated the salad - mixed mesclun leaves, chopped fresh yellow pepper, lots of grape tomatoes from my garden and half an avocado, diced. Then I cooked the boneless, skinless chicken breast. I seasoned them with salt and pepper and sprinkled fajita seasoning on both sides (you can get this at the grocery store or the bulk food). I used a couple of teaspoons of oil to cook the chicken breasts. If they start to brown too much, put a couple of tablespoons of water in the pan and cover it.
Once the chicken is cooked, let it rest for 5 minutes before slicing. Arrange it on top of salad and drizzle with your dressing. Easy, delicious and health conscious. A good time was had by all!
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