Ingridients:
- 2 handfuls Spring salad mix (or however big you want your salad to be)
- 4 oz chicken (how I cook my chicken so it’s nice & tender below)
- 1/4 cup black beans
- 1/4 cup diced tomato
- 1/2 medium-sized avocado
- 1/4 cup shredded cheese of choice (used fat-frees mozzarella here)
- 1/2 lime
- optional: mango sauce for dressing or whatever dressing / sauce you’d prefer (sometime even use pico or salsa)
Directions:
**cooking chicken**
- Spray skillet with olive oil or use TBSP of olive oil if you prefer.
- Place raw chicken strips in pan
- Squeeze half cut lime juice over chicken
- Season with fajita mix and/or pink Himalayan salt
- Cook until chicken starts to turn golden brown or crispy
- Slice up with knife and fork while cooking in skillet
- Turn to low or off when chicken looks done
**while chicken is cooking/cooling off**
- Place salad mix in bowl and place each ingredient in sections as pictured or you can mix everything together
- Place chicken on salad mix and top with mango sauce and ENJOY!
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