chicken fajitas and gazpacho salad

Easy: ****
Tasty: ****1/2

This is one of the easiest meals I've made in a long time. Not too much prep work, quick and easy cooking, and tons of flavor and texture. I started by making guacamole so it could chill in the fridge while I made the rest. I also made some white rice and black beans, and had sour cream and shredded cheese to top the fajitas.

Gazpacho Salad

1/2 seedless cucumber or 1 whole regular cucumber
2 vine ripe tomatoes, seeded
1 green bell pepper, seeded
1/2 red onion, peeled
4 ribs celery
3 tablespoons chopped fresh cilantro
1 tablespoon red wine vinegar
1 lime, juiced
1 to 2 teaspoons hot sauce
1/4 cup extra virgin olive oil
Coarse salt and freshly ground black pepper

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetables in a bowl. Sprinkle cilantro over the vegetables. Combine vinegar, lime juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream until it doesn't separate. Pour dressing down over the salad and toss. Season salad with salt and pepper.

(adapted from 30 Minute Meals)


Chicken Fajitas

2 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken breasts, cut in 1/2-inch strips
1/2 red onion, cut in strips
1 bell pepper, cut in strips
1/4 cup water
1 package fajita seasoning
Flour tortillas

Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken strips; cook and stir until lightly browned. Remove from skillet.

Heat remaining 1 tablespoon oil in same skillet. Add onion and bell pepper; cook and stir 3 to 5 minutes. Return chicken to skillet. Add water and seasoning mix; cook and stir 3 minutes or until heated through.

Spoon into warm tortillas. Top with guacamole, sour cream, and shredded cheese (and any other toppings you want!) and serve with a side of black beans & rice and gazpacho salad!

(adapted from McCormick Fajita Seasoning)