Chicken fajita salad

• Gluten free

• Meat

  • 1 Chicken breast, large cooked and sliced

• Produce

  • 1 Avocado
  • 1 Bell pepper
  • 1 clove Garlic
  • 1 Onion
  • 2 cups Spinach or mixed leafy greens
  • 1 cup Tomatoes

• Condiments

  • 1 Salad dressing

• Dairy

  • 2 tbsp Butter
  • 1 Queso fresco

Found on thegrantlife.com

Description

Ingredients

• 1 onion, sliced
• 1 bell pepper, sliced
• 2 tablespoons of butter
• 1 clove of garlic
• 1 avocado, diced
• 1 cup of tomatoes, washed and dried
• 1 large chicken breast, cooked and sliced
• 2-3 cups of spinach or mixed leafy greens
• queso fresco for topping
• salad dressing of choice (I used cilantro lime)

Directions

• In a large skillet, heat the butter and add the garlic. Saute for 3 minutes and then add the sliced onion and bell pepper. Cook until onion is translucent and bell pepper is soft. (Not mushy.) Remove.
• In two large bowls (or one tupperware), add your lettuce. Top each bowl with tomatoes, avocado and bell pepper/onion mix.
• If your chicken is cooked, add it to your salad. If you need to heat it up, toss it in the hot skillet for a minute or two on each side.
• Crumble queso fresco on top and add your dressing.
• Enjoy!