Fajita Salad - Lunch Version
4
Servings
10
Ingredients
0
Comments
Tender strips of spiced chicken accompanied by sautéed peppers and onions are piled atop crisp greens and finished with some delicious fajita fixin's in this delightful paleo salad.
4
Servings
10
Ingredients
0
Comments
Ingredients
- 3 tablespoons Coconut Oil
- 2 ¼ cups slice Onion
- 2 cups slice Bell Pepper, Red
- 2 cups slice Bell Pepper, Green
- 2 ½ cups slice Chicken, Boneless Breasts
- 2 tablespoons Taco Seasoning
- 8 cups Lettuce, Salad Mix
- 1 cup Salsa
- 8 ounces Guacamole
- 1 ⅔ tablespoons juice Lime
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat coconut oil over medium high heat in a large skillet, keeping in mind the entire amount may not be needed.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat coconut oil over medium high heat in a large skillet, keeping in mind the entire amount may not be needed.
- Add onions and peppers and saute for 6 minutes.
- Add the chicken and taco seasoning. Cook until chicken is no longer pink and vegetables are tender, about 8-10 minutes.
- Serve over salad greens, with salsa, guacamole, and fresh lime juice on the side.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups salad over 2 cups lettuce Amount Per Serving
- Calories
- 429
- Total Fat
- 23g
- Saturated Fat
- 11g
- Trans Fat
- 0g
- Cholesterol
- 83mg
- Sodium
- 1256mg
- Total Carbohydrates
- 25g
- Fiber
- 8g
- Sugar
- 10g
- Protein
- 31g
- WW Freestyle
- 10