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!

Ingredients:

• 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

Directions:

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!

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