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

Chicken Fajita Salad

Chicken Fajita Salad

Servings

Servings:

4

4

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Ingredients

Ingredients

  • 1 14.787 tbsp ml extra virgin olive oil
  • 1 1/2 360 cups ml 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 2.4645 tsp ml cumin
  • 1/2 2.4645 tsp ml oregano
  • 1/2 2.4645 tsp ml sea salt
  • 1/4 1.23225 tsp ml ground black pepper
  • 1 14.787 tbsp ml lemon juice
  • 1 chicken breast
  • 1 1 cloves garlic
  • 1 avocado sliced

Instructions

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.