Chicken Fajita Salad
Brianne Williams, RD, LD
This Chicken Fajita Salad captures all the taste of fajitas without the nightshades, corn, or flour! It’s a great option for paleo ‘Tex-Mex’ on The Myers Way® or any grain-free diet. Top with any salad dressing of your choice!
extra virgin olive oil
yellow squash sliced lengthwise
zucchini sliced lengthwise
portobello mushroom sliced thinly
sweet onion sliced thinly
ground black pepper
fresh lemon juice
Units: Metric US Imperial
Heat olive oil in medium-sized pan. Add yellow squash, zucchini, carrot, mushroom, and onion to pan.
Sauté until soft. Mix in spices and lemon juice.
In a separate pan, heat olive oil over medium heat. Add garlic. When garlic is slightly brown add chicken.
Cook for about 5 minutes then flip and cook fully through. Slice to desired size.
Top spinach with veggies, sliced chicken, and sliced avocado.