Chicken Fajita Salad

June 3rd, 2013

Chicken Fajita Salad

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!

 

 

Chicken Fajita Salad
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Chicken Fajita Salad
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Ingredients
  • 1 Tbsp extra virgin olive oil
  • 3 handfuls baby spinach
  • 1 yellow squash sliced lengthwise
  • 1 zucchini sliced lengthwise
  • 1 carrot grated
  • 1 portobello mushroom sliced thinly
  • 1/2 sweet onion sliced thinly
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp fresh lemon juice
  • 1 chicken breast
  • 1 clove garlic
  • 1 avocado sliced
Servings:
Units:
Instructions
  1. Heat olive oil in medium-sized pan. Add yellow squash, zucchini, carrot, mushroom, and onion to pan. 
  2. Sauté until soft. Mix in spices and lemon juice.
  3. In a separate pan, heat olive oil over medium heat. Add garlic.  When garlic is slightly brown add chicken.
  4. Cook for about 5 minutes then flip and cook fully through. Slice to desired size.
  5. Top spinach with veggies, sliced chicken, and sliced avocado.

 

 

 

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