Fajita Chicken Salad (Whole30/Paleo)

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Chicken Fajita Salad (Whole30/Paleo)

This is my first recipe post- how exciting! Tonight I was in a bind for something yummy for dinner. I was planning on cooking up some lightly seasoned chicken breasts and then serving over a bed of mixed greens with some of the usual toppings. But that sounded too mundane, plus I had similar salad for lunch and wanted something with a little more flavor and pzazz. Then I thought- CHICKEN FAJITAS! Of coarse minus the tortilla since those are not Whole30 compliant. My husband and I savored every bite- so delicious! It makes for a wonderful easy meal in less than 30 minutes. And the best part is that it is both Whole30 compliant and Paleo-friendly!

C H I C K E N  F A J I T A  S A L A D  ( W H O L E 3 0 / P A L E O )

Author: Melissa Krupp
Serves: 2
Ingredients:
  • 2 chicken breasts (thawed)
  • 2-3 bell peppers (whichever colors you prefer)
  • 1 small yellow onion
  • 4-5 mini bella mushrooms
  • 1 avocado
  • 2 heads of romaine
  • Garlic Powder
  • Onion powder
  • Chili Powder
  • Salt & Pepper
  • White Pepper
Instructions:
  1. Heat olive oil (or oil of your choice) in large cast iron skillet on medium heat.
  2. Remove fat from chicken breasts and cut into long, thin pieces. Place cut chicken in large skillet and cook until fully cooked (flipping half way through).
  3. While the chicken is cooking, cut up 2-3 bell peppers into long strips. Slice one small yellow onion. Slice up your mini bella mushrooms as well. Heat medium sized cast iron skillet on medium heat (drizzled with olive oil) and add peppers, onion, and mushroom slices. Cook until veggies are lightly browned and nice and tender.
  4. Season your chicken with salt, ground black pepper, white pepper, garlic powder, onion powder, and chili powder (go easy if you do not like too much heat). I just do a little sprinkle of each and adjust after tasting.
  5. Season your vegetables with salt, ground pepper, garlic powder, and a little onion powder.
  6. When veggies are done, mix with chicken in the large skillet to combine flavors. Cook for another minute or so on low.
  7. While those flavors are setting in, chop up two heads of romaine and cube one avocado.
  8. Serve! (I served the chicken fajita mix warm on top of romaine and topped with avocado and “Dump Ranch”).
    1. “Dump Ranch” recipe found here
      1. I like to use the canned reduced fat coconut milk from trader joes. I also used Primal Kitchen Mayo to make this as I have yet to make my own mayo. I tend to be generous with the garlic powder. We don’t have any fresh chives right now, so I go heavy on the fresh basil & parsley (you can get fresh plants from Trader Joe’s) as well as the dried dill.
  9. Enjoy!

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