Chicken Fajita Salad Recipe
Fresh and filling this chicken fajita salad is packed with juicy marinated chicken, sautéed peppers, avocado, and bold Tex-Mex flavor for an easy healthy meal.
Ingredients
- 2/3 lb chicken breast cut into strips
- 1 avocado
- 1 cup mixed bell peppers cut into strips
- 1/2 red onion cut into strips
- 3 tbsp olive oil for marinade
- 1 tbsp olive oil for frying
- 1/3 tsp salt
- 1/3 tsp ground cumin
- 1/3 tsp ground coriander
- 1/3 tsp black pepper
- 1/3 tsp paprika
- 1 tbsp lime juice
- 12 –15 cherry tomatoes halved or quartered
- chopped parsley or cilantro optional
Instructions
- In a bowl, mix 3 tbsp olive oil with salt, cumin, coriander, black pepper, and paprika. Add the chicken strips and toss to coat. Let marinate for 30 minutes to 2 hours.
- Cook the marinated chicken for 7–8 minutes, turning halfway through.
- Place cooked chicken on a paper towel to absorb excess oil.
- In the same pan, heat 1 tbsp olive oil in a pan. Sauté bell peppers and red onion for 5–6 minutes until slightly softened. Let cool for 5 minutes.
- In a large bowl, combine chicken, sautéed vegetables, and cherry tomatoes.
- Add diced avocado, lime juice, and chopped herbs.
- Mix well and chill in the fridge for 30 minutes if desired.
Notes
- Slice the chicken into even strips so it cooks quickly and evenly in the pan.
- Chilling the salad for 20–30 minutes before serving helps the flavors blend together even more but you can also enjoy this warm!
- Use ripe but firm avocados so they hold their shape better when tossed into the keto chicken fajita salad.
Nutrition
Calories: 424kcalCarbohydrates: 14gProtein: 24gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 65mgSodium: 391mgPotassium: 999mgFiber: 7gSugar: 5gVitamin A: 2132IUVitamin C: 90mgCalcium: 34mgIron: 2mg
Equipment
- Measuring cups and spoons
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