Homemade Guacamole & Chicken Fajita Salad

Guacamole- (serves 2-4)

1 Avacado

1 packet of spicy avacado seasoning (you can find it near the produce isle)

1/2 purple onion diced

1/4 cup lemon juice

-Follow directions for preparing avacado on the seasoning pack and add your onion and lemon juice. This won’t taste exactly right until it is chilled for about half an hour.


Chicken Fajitas

1 lb boneless skinless chicken breast tenderloins, cut into strips. (I like thinly sliced- cook faster)

1 green bell pepper, thinly sliced into strips

1 red bell pepper, thinly sliced into strips

1 purple or white onion, thinly sliced into strips


Marinade ingredients-

(McCormick makes a packet with all of these together but in case you don’t have it)

1/4 cup lemon juice, more if you want to douce your veggies before adding them in the skillet

2 table spoons EVOO

1 tsp minced garlic

1 tsp minced onions

3/4 tsp ground cumin

3/4 tsp oregano

1/2 tsp cilantro

1/2 tsp black pepper


Combine all juices, oil, and spices in a gallon size plastic bag with chicken strips. Refrigorate for 10-30 minutes.

Cook chicken in a large skillet on med/high heat for 3-5 mins until lightly browned, remove.

Spray pan, or add 1 tbs of EVOO and add veggies. Sautee them for about 5-10 minutes until they start to get soft, add your chicken back. Put on low heat for 5 mins to let flavors cook together.


Serve fajita mixture over salad greens. The guac goes great with the chicken and salsa is amazing with the greens.



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