This is the tastiest summer salad you’ll ever make! It’s protein-rich, and packs lots of veggies. The fajitas have a secret ingredient that highlights all of the flavors. You gotta make it!
Fajita Salad with Gut-healthy Creamy Cilantro Dressing
4
servings10
minutes40
minutesIngredients
- MARINADE
2 tbsp avocado oil
Juice of 1 lime
3-4 tbsp chili powder (not spicy, just adds flavor)
1 tsp ground cumin
1/2 tsp smoked paprika
1-2 tsp coconut sugar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground black pepper
1 tsp sea salt, more to taste
- CREAMY CILANTRO DRESSING
4 drizzles extra virgin olive oil
1/2 lime, juice
1/2 lemon, juice
Handful of cilantro
1/2 tsp onion powder + 1/8 tsp
1/2 tsp garlic powder + 1/8 tsp
1/2 tsp sea salt + 1/8 tsp
2 tbsp plain coconut yogurt
Optional: filtered water to thin
Directions
Cut chicken and veggies into thin slices. Let marinate for a minimum of 30 minutes-2 hours in the refrigerator.
On medium heat cook veggies with a pinch of salt for 5-8 minutes, stirring occasionally. Remove from heat, and place in a bowl.
Add more avocado oil to the pan, then add the chicken. Cook for 4 minutes on each side. Add veggies back in, then mix.
Place greens in a bowl, add fajitas, lots of dressing, and a side of chips!
