Chicken Fajita Salad

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Cuisine: American
Keyword: chicken, salad
Servings: 4


  • 1 tbsp coconut oil, olive oil, or pastured butter
  • 1 yellow onion, diced
  • 1 lb boneless, skinless chicken breasts
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 1 large yellow bell pepper, chopped
  • 1 large red bell pepper, chopped
  • salt & pepper to taste
  • 1 large head red leaf or romaine lettuce
  • 2 medium tomatoes, diced
  • 2 avocados
  • 1/2 bunch cilantro, chopped
  • 1 lemon


  • Wash and chop onion, bell pepper and tomatoes, avocado.
  • Cut chicken into 1/2" slices.
  • Heat skillet over medium-high heat. When hot, add coconut oil, olive oil or butter and onions. Sauté until onions are soft and slightly translucent.
  • Add chicken, cumin, oregano and salt & pepper to the onions and continue to cook, stirring often.
  • When the chicken has browned, add the peppers and cook until tender.
  • Meanwhile, wash and shred the lettuce. Divide between four plates.
  • Top lettuce with a squeeze of lemon juice, tomatoes and sliced avocado.
  • Dig in!