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  • Cathy

Recipe of the Week: Chicken Fajita Salad

This tasty fajita salad will fill you up, taste good and leave you wanting more!


Coconut oil spray for cooking 1 boneless, skinless chicken breast 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 medium onion, thinly sliced 1 tsp salt 1 tsp chili powder 1 tsp cumin 1 tsp garlic powder

2 Tbsp. olive oil (for dressing) 3 Tbsp. lime juice 1 tsp chili flakes 1 tsp salt 1 head romaine lettuce, chopped 1 avocado, sliced


Spray coconut oil and over medium-high heat cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly. Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.

In a small bowl, combine the olive oil, lime juice, chili flakes, and salt, whisk until evenly mixed.

In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.

Serves 2!

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