Chicken Fajita Salad with Avocado Dressing


2 pounds boneless chicken breasts cut into strips

1 lime juiced

2 teaspoons ground cumin

1 teaspoon paprika

½ teaspoon chipotle chili powder

½ teaspoon sea salt

 extra virgin olive oil (or coconut oil for cooking)



1 head romaine lettuce thinly sliced

4 cups thinly sliced napa cabbage

2 tomatoes cut into wedges

2 red bell peppers cut into strips

1 cup chopped cilantro


2 small avocados

¾ cup water

¼ cup freshly squeezed lime juice

1 jalapeño pepper stems removed

1 clove garlic peeled

handful cilantro

½ teaspoon sea salt


  1. To make the chicken, place all ingredients into a medium-sized bowl and stir gently.
  2. Cover and marinate on the counter for 20 to 30 minutes or refrigerate and marinate for up to 3 hours.
  3. Heat a large skillet over medium-high heat.
  4. Add a tablespoon or two of coconut oil or olive oil.
  5. Cook the chicken in batches so that you do not crowd the pan 
  6. Sauté each batch of chicken for about 3 to 4 minutes or until cooked through.
  7. Add the peppers to the pan and cook for a further 3-5 minutes until beginning to char. 
  8. Place onto a plate to serve. 
  1. Place the Romaine and Napa into a large bowl and toss together.
  2. Add the tomatoes and peppers.
  3. Place the chopped cilantro into a small bowl.  
  4. Garnish with toppings of your choice! ( Avocado slices, sauteed onions...)


  1. Place all of the ingredients into a blender and blend until smooth and creamy.

Lime Juice

A medium-sized lime will give you about 2 tablespoons of lime juice, while a very large lime will give you as much as 3 tablespoons of juice.


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