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** 

1. Spray skillet with olive oil or use TBSP of olive oil if you prefer. 
2. Place raw chicken strips in pan
3. Squeeze half cut lime juice over chicken 
4. Season with fajita mix and/or pink Himalayan salt 
5. Cook until chicken starts to turn golden brown or crispy 
6. Slice up with knife and fork while cooking in skillet 
7. Turn to low or off when chicken looks done 

**while chicken is cooking/cooling off**

1. Place salad mix in bowl and place each ingredient in sections as pictured or you can mix everything together
2. Place chicken on salad mix and top with mango sauce and ENJOY!

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