Fajita Salad

 Want something spicy and tangy that goes well with sunny weather? Then try this recipe. It's full of latin vegetables and delicious chicken that perfectly seasoned with cumin, cayenne and other marvelous spices.  This is yet another way to stretch that slower cooker chicken or use left over bean salad. 

Ingredients:
-2 tbsp olive oil or chicken fat/stock
-2 cups chopped cooked chicken
-1 small onion chopped
-1 cup cooked black beans
-2 bell peppers chopped into slices
-4 small yellow squashes sliced into thin rounds
-3 gloves garlic minced
-1 cup tomato puree
-2 tsps paprika
-1 tbsp cumin
-1/4 tsp cayenne powder
-1/4 tsp garlic powder
-1/4 tsp oregano
-1/4 tsp black pepper
-1 lime
-1 bunch fresh cilantro finely chopped

Directions:
Heat the oil in a skillet over medium heat. Add the onions and cook until they begin to turn clear. Add the squash and cook until translucent. Add the peppers and the garlic, cook until the peppers start to soften. Add the tomato puree, spices, and chicken, cook until peppers are tender and remove from heat. Add the black beans, cilantro and juice the lime on top. Toss salad, eat warm or cold. Great on top of sweet potatoes, with fresh corn on the cob, or topped with greek yogurt.