Hey Bonita, glad to meet ya!

Food is the great equalizer. No matter how rich, poor, hot, or totally busted you are, we all gotta eat. That’s why the CTB method works so well. Unless you are some enlightend monk impervious to hunger pangs and lascivious loins, we all need to cook and bang. Serving up something sexy to a stranger will build instant comfort and in turn desire. That was certainly the case with this random salad. I met this girl at a farmers market where she told me that’s she’s on some Atkins-light diet, whatever that means. I interpretted it to mean “get those carbs out of my face before I cut you.” So the tortillas in my fridge remained lonely in my fridge as we went to town on all non-carby ingredients. I don’t like having restrictions placed on my culinary creations, but we both did agree that the salad was pretty “a-ight.” You dig?

Total time: Approximately 25 minutes
Projected cost: $9
Drinking buddy: Cerveza or BANGARITA

Ingredients (Serves 2):
1. 2 dashes fajita seasoning
2. 2 tbsp CALIVIRGIN olive oil
3. 1 tbsp red wine vinegar
4. Lettuce
5. 1 chicken breast cut in bite-sized pieces
6. 1/2 red bell pepper cut in strips
7. 1/2 onion cut in strips
8. 1 tomato sliced thinly
9. 1 lemon wedge
10. 1 green onion chopped coarsely
11. 1/2 AVOCADO sliced thinly

Step 1
Season the chicken with lemon juice and fajita seasoning (approx 15 min).

Step 2
On medium heat, saute the chicken with 1 tbsp olive oil. Once it starts to brown, move the chicken to one side and saute the onion and bell pepper. Cook until chicken it’s fully cooked and the onions/bell peppers are limp and translucent (approx 5 min).

Step 3
Create the dressing by combinining the remaining olive oil and red wine vinegar. Wash the lettuce and chop into smaller strips. Toss the lettuce and tomatoes with the dressing. Lay out the salad on a plate in an artful manner, scoop the fajita goods on top, and crown it all with slices of avocado.

This salad kills it on it’s own, but would go great with a carb-heavy SINWICH.

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