Chicken Fajita Salad

• 1 tablespoon(s) coconut oil
• 1/2 medium onion(s), yellow diced
• 3/4 pound(s) chicken breast(s), boneless, skinless
• 1/2 teaspoon(s) cumin
• 2 teaspoon(s) oregano, dried
• 1/4 teaspoon(s) sea salt (optional)
• 1 large bell pepper(s) chopped
• 1 head(s) lettuce, red leaf or romaine
• 2 medium tomato(es) diced
• 1 medium avocado(s)

1. Wash and chop onion, bell pepper and tomatoes.
2. Cut chicken into 1/2 inch slices.
3. Heat skillet over medium-high heat. When hot, add coconut oil and onions. Saute until onions are soft and slightly translucent.
4. Add chicken, cumin, oregano and sea salt to the onions and continue to cook, stirring often.
5. When the chicken has browned, add the peppers and cook until tender.
6. Meanwhile, wash and shred the lettuce. Divide between two plates.
7. Top lettuce with chicken fajita mix, tomatoes and sliced avocado.