Stir Fry Salad

Summer calls for light meals – and simple recipes!  This one has delicious kick and leaves you feeling satisfied without weighing you down.
Fresh veggies and some shredded chicken get sauteed up in olive oil with a mix of spices you will love!

After we finished eating, my sister and I realized we could have a million variations of this – pineapple, lime juice, cilantro added on top (which we have every intention of trying out as soon as possible!).  Green onions, celery wedges, and julienne carrots – pretty much anything you can think of that you would enjoy!  Serve it over ice-burg lettuce, or chopped cabbage to keep it Whole30, or stuff it into a soft tortilla to make fajitas.
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This Culinary Curiosity | Stir Fry Salad

With only about 20 minutes from start to finish, this makes a quick lunch or a nice light supper and doesn’t heat up the kitchen too much in the heat of the day.
Enjoy it!

STIR-FRY SALAD

 

  • 3 sweet bell peppers (any colour)
  • 1 small onion
  • 2 cups shredded chicken
  • 2 tbsp olive oil
  • 1 tsp each:   paprika, cumin, oregano, garlic powder, chili powder
  • cilantro or parsley to top
Heat olive oil and add onions, sautee 2 minutes.  Add peppers and stir-fry until soft.  Add spices and stir 1 more minute.  Mix in shredded chicken and let heat through (about 2 minutes).  Spoon over bed of lettuce or cabbage, and enjoy!
(If you are doing fajitas, add some cheese and sour cream – it’s delicious!)
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