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Chicken Fajita Salad by

Tags: Paleo, GlutenFree


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


1. Wash and chop onion, bell pepper and tomatoes.
2. Cut chicken into 1/2 inch slices.
3. Heat skillet over medium-high heat. When hot, add coconut oil and onions. Sauté until onions are soft and slightly translucent.
4. Add chicken, cumin, oregano and sea salt to the onions and continue to cook, stirring often.
5. When the chicken has browned, add the peppers and cook until tender.
6. Meanwhile, wash and shred the lettuce. Divide between two plates.
Top lettuce with chicken fajita mix, tomatoes and sliced avocado.

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