1 cup salsa
1/4 cup chicken broth; 1 tablespoon chili powder
1/2 teaspoon salt; 1/2 tablespoon paprika
2 teaspoons minced garlic; 1 teaspoon onion powder
1/4 teaspoon cumin; 1/8 teaspoon cayenne pepper; pinch of red pepper flakes
1/2 cup olive oil (divided); 2 limes, juiced (divided)
12 boneless, organic skinless chicken thighs
2 heads romaine lettuce, chopped into bite sized pieces
1 large onion, halved and sliced
In a large bowl, stir together salsa, chicken broth, chili powder, salt, paprika, garlic, onion powder, cumin, cayenne pepper, red pepper flakes, 1/4 cup olive oil, and juice from 1 lime. Reserve 1/4 cup of this mixture. Add the chicken thighs to the bowl and stir around to coat. Marinate in the refrigerator for at least 1 hour (and up to 24 hours).
Heat a bit of olive oil in a large frying pan over medium-high heat. Cook the chicken thighs (in batches, if necessary) for 5-7 minutes per side, until cooked through. Remove from pan, cut into strips, and keep warm.
Wipe pan clean and add more olive oil. Saute peppers and onion for 5 minutes, until softened but still slightly crisp.
Whisk the reserved 1/4 cup of marinade with 1/4 cup olive oil and juice from 1 lime in a small bowl. In a large serving bowl, layer romaine lettuce, sauteed vegetables, and sliced chicken. Top with dressing and serve.