1 pound uncooked chicken breast cut into strips
1/2 Margarita mix or the juice from 2 lemons and 2 limes
1 T garlic
1 T chili powder
½ t onion powder
2 T olive oil
1 medium sweet yellow pepper, cut into ½ inch strips
1 medium sweet red pepper, cut into ½ inch strips
1 medium onion, cut in ½ inch strips
2 T organic butter
4 cups shredded lettuce
1 can black beans
2 medium tomatoes, diced
1 cup shredded Cheddar cheese
Sour cream to taste
- Put cut chicken into zip-lock bag with Margarita mix, garlic, and chili and onion powder for 30 minutes.
- Heat Sauté pan then add butter, onions and pepper strips cook over medium-high heat until caramelized. Remove from pan and set aside.
- Use same Sauté pan add olive oil and chicken cook over medium-high heat 8-9 minutes until chicken is done and set aside.
- Heat black beans.
- On a large platter build salad in the following order: lettuce, chicken caramelized peppers and onions, black beans, tomatoes, shredded cheddar cheese finish with a dollop of sour cream.