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Chicken Fajita Salad


1 Tbs coconut oil

1/2 yellow onion, diced

1/2-3/4 lb boneless, skinless chicken breasts

1/2 tsp ground cumin

2 tsp dried oregano

1/4 tsp sea salt (optional)

1 large bell pepper, chopped

1 large head red leaf or romaine lettuce

2 medium tomatoes, diced

1 avocado


.                 Wash and chop onion, bell pepper and tomatoes.

.                 Cut chicken into 1/2″ slices.

.                 Heat skillet over medium-high heat.  When hot, add coconut oil and onions. Sauté until onions are soft and slightly translucent.

.                 Add chicken, cumin, oregano and sea salt to the onions and continue to cook, stirring often.

.                 When the chicken has browned, add the peppers and cook until tender.

.                 Meanwhile, wash and shred the lettuce. Divide between two plates.

.                 Top lettuce with chicken fajita mix, tomatoes and sliced avocado.