Ad olive oil to a skillet. Heat over medium. Add sliced onions, sauté until soft. Add the chicken cut into strips. Add the cumin and oregano, sauté, tossing often. Add the bell peppers when the chicken has browned.
Wash and shred the lettuce. Add the tomatoes, toss. Serve the salad on two plates, top with the chicken fajita mix. Add the sliced avocado.
If you are taking this to work, assemble the salad into a container with a lid. Save some of the fajita mix for leftovers, use only 1/4 to 1/3 of the chicken sauté for each of the salads you prepare.
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 89 (36%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 65.8mg||20 %|
|Sodium 90.3mg||3 %|
|Potassium 789mg||21 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 5.8g|
|Protein 28.6g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 245
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