Layered Mexican Salad - Tri-Wellness

Ingredients

• 1 tbsp coconut oil
• ¼ lb thin white meat chicken tenderloins
• 2 cups kale leaves (chopped coasrely)
• 1 cup cucumber (disc slices, skin on)
• 2 cups avocado (pitted and sliced thin)
• 2 cups romaine leaves (washed and coarsely chopped)
• ½ cup red onion (sliced thin)
• 1 cup fresh cilantro (chopped)
• 1 cup canned black beans (rinsed and drained)
• 3 tbsp pepitas ((pumpkin seeds))
• salt and pepper to taste
• 3 tbsp fresh lime juice
• ¼ cup olive oil (extra virgin)
• 1 tsp Dijon mustard
• 1 tsp spirulina
• ½ tsp honey
• ¼ tsp sea salt