Chicken Salad Stir-Fry

Chicken Stir-fry Salad

1lb of chicken tenders or breast meat, cubed

2 tablespoons raw organic coconut oil

1 medium carrot, thinly sliced

1 medium onion, chopped

2 cloves garlic, chopped

1 cup broccoli florets

3-4 medium sized shitake mushrooms, chopped

4 cups mixed greens

1 teaspoon raw apple cider vinegar

2 tablespoons extra virgin olive oil

 

In a medium pan heat coconut oil to medium heat and add carrot, cook for 4 minutes.  Add chicken and cook until no longer pink add remaining ingredients and cook, stirring frequently for 7 minutes.  Remove from heat. Check to make sure chicken is done by cutting open a piece.  Chicken is done when no pink remains. 

 

In a medium bowl combine greens, apple cider vinegar and olive oil and toss to coat. Then put salad mixture into individual bowls and top with chicken and veggie mixture.  Sea salt can be added if desired.