Mouthwatering Paleo Mexican Chicken Fajita Salad with Cilantro-Lime Dressing

Allergens

None

Ingredients

• 1 1/2 lbs chicken breast, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small white onion, thinly sliced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 6 cups mixed salad greens
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 cloves garlic, minced

Instructions

1. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper to taste. Add chicken to the skillet and cook until no longer pink, about 4 5 minutes per side. Transfer cooked chicken to a plate and set aside.
2. In the same skillet, add sliced bell peppers and onions. Cook until softened and slightly charred, about 5 7 minutes. Return chicken to the skillet and cook for an additional 2 minutes. Remove from heat.
3. In a small bowl, whisk together lime juice, garlic, salt, pepper, and olive oil to create cilantro lime dressing.
4. To serve, divide mixed salad greens among six plates. Top with chicken fajita mixture, avocado, cherry tomatoes, and fresh cilantro. Drizzle with cilantro lime dressing and enjoy!

Chef’s Insight

To add a burst of color and contrast, garnish with freshly chopped cilantro.

Notes

This recipe is both gluten-free and paleo-friendly.