Colorful Chicken Fajita Salad
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Colorful Chicken Fajita Salad

Submitted by: Melissa Pruitt

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 4

A new family favorite! So quick and easy and FULL of gorgeous color!


  • 1 lbs. chicken breast, skinless, organic, free-range
  • 1 tbs. chili powder, organic
  • 1 tsp. cumin powder, organic
  • 1/2 tsp. oregano, fresh, organic
  • 2 clove garlic, fresh, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 1 med. onion, red, organic
  • 1 med. bell pepper, green, fresh, organic
  • 1 med. bell pepper, red, fresh, organic
  • 1 med. bell pepper, yellow, fresh, organic
  • 4 c. greens, mixed, fresh, organic
  • 1 med. avocado, fresh, organic
  • 1/2 c. salsa, fresh made, organic
  • 2 oz. pepper jack cheese, raw, organic
  • 2 tbs. coconut oil, raw, extra-virgin, organic


Heat half of the coconut oil in a skillet over medium heat. Add sliced bell peppers and onion, and cook until tender. Add chopped garlic, and cook for 1 minute. Remove peppers and onions from pan and set aside.

Add remaining coconut oil to the pan; heat over medium-high heat. Add chicken, and cook for about 7-8 minutes. Add in all spices and let simmer with a splash of water for 5 minutes. Add peppers and onions back in to the pan. Lower heat and let simmer for 5 more minutes.

In a separate bowl, mix avocado and salsa until well blended.

Arrange a bed of spinach or lettuce on a plate, and top with chicken and veggies. Spoon avocado mixture on top, sprinkle with cheese, and enjoy!