Grilled Chicken Makeover

Usually we keep it pretty clean in making our grilled chicken, just some pink salt and pepper (maybe a little spray of olive oil) and the on the grill it goes.  It’s great the first day but after a while its a little…BLAH!  But you know with a skillet, a tsp of coconut oil and garlic…IT LIVES AGAIN!


  • 1.5 Cups of Diced Grilled Chicken
  • 1 tsp of Extra Virgin Coconut Oil
  • 1 tsp of Minced Fresh Garlic
  • 1TBS of Chopped Green Onions
  • 1 tsp of Lemon Juice
  • 2 Cups of Chopped Kale or Your Favorite Salad Mix
  • Fresh Cracked Pepper
  • Pink Sea Salt to Taste
  • OPTIONAL Chili Pepper Flakes


Preparation for Salad…

  • Toss the kale or favorite salad green with the lemon juice, pink salt and fresh cracked black pepper.
  • Place on a plate or in a bowl and set aside.
  • Heat up a skillet over medium heat.

Preparation for Chicken…

  • Add the coconut oil, then the oil is melted and hot add the diced grilled chicken.
  • (PSA:When working with flames, oil and heat…Please use your best judgement NOT to get burned.)
  • Get a good sear on the chicken and then add the minced garlic to toss with the chicken.
  • Optional: Add pink salt to taste.
  • Toss in the green onions to mix and then turn off the flames.
  • Top the salad with the chicken and serve.
  • OPTIONAL: Sprinkle some Chili Flakes on top before serving!
Clean Eating Gluten Free Foodie



21DAY Fix Container Counts:Measure chicken in your red.

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