Chicken Fajita Salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
A healthy way to enjoy Chicken Fajitas without the starchy carbs from the tortilla! All the grilled flavor of fajitas and classic toppings tossed together in a salad bowl!
- 2 boneless skinless chicken breasts
- 3 teaspoons fajita seasoning divided
- 3 tablespoons olive oil divided
- 1 green bell pepper cored and thinly sliced
- 1 red bell pepper cored and thinly sliced
- 1 small yellow onion peeled and thinly sliced
- 2 heads romaine hearts chopped
- 1 avocado peeled, seeded and diced
- 1/2 cup Monterey jack cheese
Cilantro lime vinaigrette:
- 1 lime juiced and zested
- 1 clove garlic grated
- 2 tablespoons olive oil
- 1 tablespoon cilantro minced
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons canola oil
- 1 teaspoon dijon mustard
Place chicken breasts on a plate and season both sides with 2 teaspoons fajita seasoning.
Over medium heat, heat 2 tablespoons olive oil. Add seasoned chicken breast and cook 18-20 minutes or until chicken reaches 165°F. Then remove and let rest on a plate.
In the same skillet, add the remaining olive oil, green & red bell peppers, yellow onion, and remaining fajita seasoning. Cook until soft but not falling apart.
In 2 large salad bowls add an equal amount of chopped romaine lettuce.
Slice the chicken and add 1 sliced breast to each salad along with half the pepper and onion mixture and avocado.
Top with cilantro lime vinaigrette and toss to combine.
Cilantro Lime Vinaigrette:
Chicken can be replaced with shrimp or steak.
Calories: 464, Carbohydrates: 17g, Protein: 18g, Fat: 38g, Saturated Fat: 7g, Cholesterol: 49mg, Sodium: 460mg, Potassium: 636mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1284IU, Vitamin C: 75mg, Calcium: 129mg, Iron: 1mg
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