Chicken Fajita Salad

1.

Preheat a grill pan over medium-high heat and lightly oil the surface to prevent sticking during cooking.

2.

Rub chicken breasts with olive oil and sprinkle all over with chili powder, ground cumin, paprika, and garlic powder.

3.

Grill chicken for 6-7 minutes on each side, ensuring internal temperature reaches 165°F before removing from heat.

4.

In the meantime, slice red and yellow bell peppers, along with onions, and add them to a separate skillet over medium heat.

5.

Cook the vegetables for 5-7 minutes, stirring occasionally, until slightly charred and tender but still crisp.

6.

Let grilled chicken rest for a few minutes, then chop into strips and set aside while preparing remaining ingredients.

7.

In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, shredded cheddar cheese, and fresh cilantro.

8.

Top salad with cooked bell peppers, onions, and sliced grilled chicken, ensuring even distribution for best results.

9.

Drizzle lime juice over the salad and add sour cream for extra flavor, tossing gently to mix all ingredients thoroughly.

10.

Serve immediately with additional lime wedges and sour cream on the side, if desired, for extra zest and richness.