Chicken and Shrimp Fajita Salad

Ingredients:

Fajitas:
1lb of chicken breast (organic and free range if possible)
1 frozen bag of large prawns (mine were pre-cleaned)
1/2 cup of low sodium chicken stock
1 tsp of chili powder
2 Tbs of fajita seasoning (I buy mine from a spice shop and it does not contain MSG or gluten)
1 onion
1 red bell pepper
1 yellow bell pepper
1 clove of garlic
1 Tbs of coconut oil
1 tsp sea salt and pepper
Salad greens

Slice chicken, bell peppers and onions into small strips and finely dice the garlic. Add the coconut oil to a large frying pan over medium heat. When the oil is melted and hot add the onion and cook for 2-3 minutes or until translucent. Add the chicken and salt and pepper and cook for 2 minutes more. When the outside of the chicken is seared, add the bell peppers, garlic, spices and chicken stock and let simmer for several minutes. When the chicken and veggies are almost ready add the shrimp and cover the pan for 3-4 minutes. This will steam your shrimp perfectly. Be careful not to overcook the shrimp! When they turn bright pink the dish is ready. Spoon over mixed greens and add as many toppings as you like!

Toppings: grated sharp cheddar cheese, cilantro, salsa and guacamole

Salsa:
1/2-1 jalapeno (seeds removed)
1/2 red onion
1 cup of cherry tomatoes (or 3 roma tomatoes)
large handful of cilantro
Juice from 1 lime
1 Tbs of olive oil
Sea salt and pepper

Combine all ingredients except for salt and pepper in a food processor and chop until salsa reaches desired chunkiness. Season to taste.

Guacamole: (for 2 people)
1 large avocado
1 clove of garlic, minced
Juice from 1 lime
1/2 jalapeno (optional)
2 Tbs of yogurt (optional)
dash of cayenne (optional)
Sea salt and pepper

Combine all ingredients except for salt and pepper in a bowl or food processor and mash or chop to combine. I like my guacamole with a little bit of texture so I don't process it for very long. Season to taste.