Chicken Fajita Salad

This Chicken Fajita Salad captures all the taste of fajitas without the worry of the corn or flour tortillas!  Awesome for Paleo ‘Tex-Mex’ on The Myers Way or any grain-free diet.

chicken fajita salad

Chicken Fajita Salad

Brianne Williams, RD, LD


  • Extra virgin olive oil
  • 2-4 handfuls baby spinach
  • 1 yellow squash, sliced lengthwise
  • 1 zucchini, sliced lengthwise
  • 1 carrot, grated
  • 1/2 Portobello mushroom, sliced thinly
  • 1/2 sweet onion, sliced thinly
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 chicken breast
  • 1 clove garlic, minced
  • 1 avocado, sliced


Heat olive oil in medium-sized pan.  Add yellow squash, zucchini, carrot, mushroom and onion to pan.  Sauté until soft and mix in spices and lemon juice.

In a separate pan, heat olive oil over medium heat.  Add garlic.  When garlic is slightly brown add chicken.  Cook for about 5 minutes then flip and cook fully through.  Slice to desired size.

Top spinach with veggies, sliced chicken and sliced avocado.


-Eliminate mushrooms to enjoy on The Myers Way Candida Protocol.

- Can substitute chicken for beef or fish.

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