This chicken fajita salad is a wholesome, low-carb twist on classic fajitas, customizable with your favorite ingredients!
Arrange vegetables on a plate. In a large bowl, mix marinade ingredients and set aside.
Slice chicken into thin strips and toss with 1 tablespoon of marinade. Cover and refrigerate for 20-30 minutes.
Toss veggies with marinade, reserving the rest for dressing. Add honey or maple syrup for balance.
Heat olive oil in a skillet over medium-high heat. Sauté veggies until tender-crisp, season if needed, and set aside.
Cook chicken in the same pan for 2-3 minutes per side until golden. Add veggies, mix well, season, and drizzle with lime juice. Serve in tortillas with toppings.