Chicken Fajita Salad

November 15, 2016 by David Perlmutter EnglishMain DishesSalads

Serves: 1

Use Organic:

  • 4 ounce boneless skinless chicken breast
  • 2 teaspoons olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground chili powder
  • salt and pepper
  • ¼ cup sliced red
  • orange
  • and/or yellow bell peppers
  • 2 cups dark leafy greens
  • 1 small tomato (¼ to ½ cup total) cut into wedges
  • 1 Tablespoon salsa
  • Lime wedges


  1. Heat a skillet over medium high heat.
  2. Coat chicken breast with oil, cumin, chili powder and salt and pepper.
  3. Place chicken in skillet, cook 4-5 minutes per side, then add peppers.
  4. Cook until chicken is cooked through and peppers are tender (approximately 5 additional minutes).
  5. While chicken cooks, arrange greens in a serving bowl, top with tomato wedges.
  6. Once chicken is done, cut into strips and place chicken and peppers on top of greens in serving bowl.
  7. Top with salsa and serve with lime wedges for squeezing over the top.
Recipe courtesy of David Perlmutter, M.D. (Original)


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