Chicken Fajita Salad
For a Mexican meal in 30 minutes, make this fajita salad with juicy strips of chicken. This recipe is high protein, low carb, and so tasty!
Servings: 4 servings
Calories: 464kcal
Ingredients
- 4 tablespoons olive oil divided
- 1½ lb boneless skinless chicken breasts or chicken tenderloins
- 2½ teaspoons chili powder
- 1¼ teaspoons cumin
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper optional
Salad
- 8 cups romaine lettuce about 1 large head
- 2 large green bell peppers or color(s) of your choice
Cilantro Lime Ranch Dressing
- ½ cup mayo
- 2 tablespoons coconut milk plus more to adjust consistency, if needed
- 2 tablespoons lime juice 1 small lime
- 1-2 tablespoons minced cilantro
- 1 teaspoon dry ranch seasoning
- salt and pepper to taste
Optional Toppings
- pickled onions
- chopped avocado
- fresh cilantro
- lime slices
Instructions
- Prep the vegetables. Wash and slice the bell peppers into strips, discarding the seeds. Wash and chop the lettuce. Slice the limes. Make the pickled onions and salad dressing, if using.
- Rub the chicken on all sides with 2 tablespoons of olive oil and the fajita seasoning. Heat 1 tablespoon of oil over medium heat in a large skillet. Cook the chicken for about 5 minutes per side, or until cooked through to an internal temperature of 163℉.
- Set the chicken aside to rest until cool enough to handle, then slice into strips.
- To the same skillet, add the remaining 1 tablespoon of oil, and sauté the peppers over medium heat, turning occasionally, until softened, about 5 minutes.
- Assemble the fajita salad in bowls, using 2 cups lettuce, 4 ounces chicken, and 2 tablespoons dressing for each salad, plus any optional toppings. Serve immediately.
- Add all dressing ingredients except salt and pepper to a small bowl; whisk to combine. Taste and season with salt and pepper as desired. For a thinner consistency, whisk in an additional 1-2 teaspoons of coconut milk.
Notes
- If you are not concerned about keeping this recipe low carb, you can slice and sauté yellow or white onion along with the bell peppers.
- Substitute 2 tablespoons of store bought or ready made fajita seasoning.
Nutrition
Calories: 464kcal | Carbohydrates: 18g | Protein: 40g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 829mg | Potassium: 1486mg | Fiber: 11g | Sugar: 5g | Vitamin A: 9040IU | Vitamin C: 96mg | Calcium: 67mg | Iron: 3mg
