Chicken Fajita Salad Recipe
This chicken fajita salad recipe turns classic chicken fajitas into a wholesome and delicious salad that's low-carb and easy to adapt by switching some of the main ingredients to those you'd love most in a chicken fajita salad bowl!
Ingredients
Chicken
- 2 smaller chicken breast
- 3 small bell pepper, tricolor or at least 2 different colors, cut into ½-inch thick strips
- 1 large brown onion, cut into ½-inch thick strips
Marinade and Dressing
- 1 ½ tablespoon lime juice and more for serving
- 2 ½ teaspoon ground cumin
- 3 teaspoons smoked paprika, or sweet regular
- 4 large garlic cloves, pressed
- 2 teaspoon ground cayenne for spicy, or 1 teaspoon for mild spicy
- ½ - 1 teaspoon chili powder, depending on how spicy you’d like it
- Salt and pepper to taste
- 5 tablespoon olive oil
- ½ teaspoon red pepper flakes
- +1 teaspoon of honey or maple syrup, for salad dressing
For the salad
- 1 large Avocado, sliced
- 8 cherry tomatoes, cut in half
- 2-3 cups of Lettuce
- 3-4 stalks of fresh Cilantro
- Lime wedges for serving
Instructions
- Prepare the fresh vegetables on a large plate, so you have them ready once needed.
- In a large bowl, mix all the marinade ingredients. Set aside.
- Cut the chicken into thin strips (about ½-1 inches wide). Transfer to a medium bowl and toss with 1 heaping tablespoon of chicken fajita marinade until evenly coated. Cover and leave to marinate for 20-30 minutes in the fridge.
- Toss the veggies with some more marinade, and reserve the leftover marinade for the salad dressing. You can add some honey or maple syrup for the dressing to balance off the flavors.
- In a large skillet, add a little olive oil over medium-high heat. Saute the veggies until softened but still crisp. Season with salt and pepper if needed in the end. Set aside.
- Cook the chicken in the same pan. About 2-3 minutes per side (medium heat), until chicken is turning white and slightly golden brown. Remove from heat.
- Return the veggies to the pan and stir until all is mixed well. Season with salt and black cracked pepper if needed, and drizzle with lime juice. Serve hot in flour tortillas with toppings.
Tried this recipe?Let us know how it was!