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Southwestern Chicken Salad

Southwest Chicken Salad

Sit down to a Southwestern feast with this quick and easy to make chicken salad.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • ¼ cup lime juice 2-3 limes
  • 1 tablespoon coconut oil melted
  • ¼ teaspoon chili powder*
  • 1 pound skinless chicken fillets 1/4" strips
  • 1 medium sweet onion
  • 1 clove garlic minced
  • 2 bell peppers green, yellow, orange or red, cut into 1/2" strips
  • ½ cup julienne zucchini
  • ¼ cup julienne carrots

Instructions
 

  • Mix lime juice, coconut oil and chili powder in glass bowl with lid (Pyrex). Add chicken, bell peppers and onion to marinade and mix to evenly coat.
  • Cover and refrigerate for at least one hour but no more than 24 hours. Turn once to let the marinade soak everything.
  • Add marinade, zucchini and carrots to skillet and cook on medium heat stirring until the chicken is no longer pink.
  • Add garlic 10 minutes before done, stirring constantly.
  • Remove and serve adding sliced avocado or salsa on top with your favorite side dish.

Notes

*If you’re on the Autoimmune Protocol leave the chili powder out.