Fast and easy fajita salad loaded with crispy sweet potato fries, grilled chicken, and topped with creamy avocado dressing! Paleo, whole30, and makes for easy meal prep!

• 1/2 large avocado pitted
• 1/2 cup fresh cilantro leaves
• 2 tablespoons olive oil
• 2 tablespoons water
• lime juice from 1/2 lime
• 1 medium garlic clove
• 1/2 teaspoon sea salt
• 1/4 teaspoon red pepper flakes

• 2 tablespoons olive oil
• 1 tablespoon sun-dried tomatoes in olive oil I use trader Joe's brand
• 2 teaspoons minced garlic
• lime juice from 1/2 lime
• 1 tablespoon fresh cilantro leaves
• 1/2 teaspoon sea salt
• 2 teaspoons ground cumin
• 1/2 teaspoon red pepper flakes

• 2 large chicken thighs
• 2 large eggs soft boiled
• 1/2 medium red bell pepper cut into 1/2" strips
• 1/2 medium yellow bell pepper cut into 1/2" strips
• 1/2 medium white onion cut into 1/2" strips
• 10 oz salad mix

• 2 medium sweet potatoes cut in 1/4" strips
• 1 tablespoon arrowroot flour
• 2 tablespoons olive oil
• 1 tablespoon cumin powder or Trader Joe's chili lime seasoning
• sea salt flakes to taste

• 1/2 large avocado pitted
• 1/2 cup fresh cilantro leaves
• 2 tablespoons olive oil
• 2 tablespoons water
• lime juice from 1/2 lime
• 1 medium garlic clove
• 1/2 teaspoon sea salt
• 1/4 teaspoon red pepper flakes

• 2 tablespoons olive oil
• 1 tablespoon sun-dried tomatoes in olive oil I use trader Joe's brand
• 2 teaspoons minced garlic
• lime juice from 1/2 lime
• 1 tablespoon fresh cilantro leaves
• 1/2 teaspoon sea salt
• 2 teaspoons ground cumin
• 1/2 teaspoon red pepper flakes

• 2 large chicken thighs
• 2 large eggs soft boiled
• 1/2 medium red bell pepper cut into 1/2" strips
• 1/2 medium yellow bell pepper cut into 1/2" strips
• 1/2 medium white onion cut into 1/2" strips
• 10 oz salad mix

• 2 medium sweet potatoes cut in 1/4" strips
• 1 tablespoon arrowroot flour
• 2 tablespoons olive oil
• 1 tablespoon cumin powder or Trader Joe's chili lime seasoning
• sea salt flakes to taste

1. Blend marinade ingredients together until smooth. Pour marinade into a ziplock bag with the chicken thighs and marinade for two hours or as time allows.
2. Grease a grill pan or skillet with olive oil and cook chicken fillets over medium heat, cook on each side until crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
3. Fry peppers and onion lightly in olive oil in a skillet over medium heat, until cooked to your liking.
4. Preheat oven to 475F. Line a baking tray with parchment paper. Slice sweet potato fries into thin strips and toss in oil, flour, and seasoning. Bake fries on 475F for about 30-45 minutes until crispy.
5. In a blender or food processor, blend ingredients for dressing until smooth.
6. Slice chicken into strips and prepare salad with salad mix, avocado slices, peppers, onion strips, chicken, fries, and eggs. Drizzle with avocado dressing and serve.