Chicken Fajita Salad

2 red bell peppers, thinly sliced

1 medium onion, thinly sliced

2 jalapeno peppers, seeded, deveined and thinly sliced vertically

4 Tbsp. extra virgin olive oil

4 boneless, skinless chicken breasts

1 Tbsp. chili powder

1 tsp. cumin

1 tsp. sweet paprika

1 tsp. black pepper

1/2 tsp. cayenne pepper

1 package mixed salad greens

1 avocado, sliced into wedges

1 tomato, sliced into wedges

1 lemon

Optional garnishes: 1 handful fresh cilantro, chopped 1 mango, sliced 1/2 cup walnuts

Stream extra virgin olive oil in the bottom of a medium pan (two turns of the pan). Add red bell pepper, onion and jalapeno slices. Season with fresh ground black pepper. Saute veggies until tender. Set aside.

Thinly slice the chicken breast on an angle. Stream extra virgin olive oil in the bottom of a large pan (two turns of the pan). Add the chicken slices. Season with chili powder, cumin, paprika, black pepper and cayenne pepper. (Add 1/4 cup of water if necessary to allow spices to evenly coat the chicken). Cook chicken completely. Combine cooked veggies with chicken.

Serve atop a mixed greens salad dressed with fresh lemon juice and black pepper. Garnish with avocado and tomato slices. Add mango slices, chopped cilantro and walnuts as desired. Enjoy!

For a twist ... mash avocado slices to form guacamole, dollop guacamole atop salad!