A chicken fajita salad that’s a lighter take on a favourite. The spiced chicken is served on a bed of lettuce instead of wrapped in a tortilla, making this a lower-carb, keto-friendly option.
This chicken fajita salad is bright and colourful, and I believe food should look as good as it tastes. Serve with a dollop of sour cream or some guacamole to make it more substantial. The recipe is quick and straightforward: whisk the marinade, slice the chicken, let it rest in the fridge for an hour, then cook.
Best eaten straight away while the chicken is warm. The Chief Taster enjoyed a generous plate to himself — one advantage of being married to a vegetarian is getting to keep the chicken dishes! I cooked the chicken on the stove, but you can also use a barbecue or under a grill. Just be sure to marinate the chicken for at least an hour before cooking.
This version is written for one chicken breast, so it’s substantial for one person; however, you can easily share it if you prefer a lighter portion. The meal kept the Chief Taster going most of the day when he had it for lunch.
Chicken Fajita Salad
Author: Angela Coleby
Description: A healthy version of chicken fajita made into a salad.
Details
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Course: Main Course, Salad
- Cuisine: American
- Servings: 1–2 (recipe uses one chicken breast)
- Calories (per serving estimate): 477 kcal
Ingredients
Marinade
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1 teaspoon chilli powder
- 1 teaspoon cayenne pepper
- 1 chicken breast, sliced into strips
- 1 small onion, sliced
- ½ medium red pepper, sliced
- 100 grams salad leaves
Instructions
- Whisk the lime juice, olive oil, chilli powder, cayenne and oregano together in a bowl.
- Slice the chicken breast into strips.
- Place the chicken in a bowl, pour the marinade over it and mix to coat. Cover and refrigerate for at least one hour.
- Heat a griddle pan or heavy frying pan over high heat. Cook the chicken for 5–6 minutes until golden and cooked through.
- Add the sliced onion and red pepper to the pan and cook for 4–5 minutes until softened and slightly charred.
- Arrange the salad leaves on a plate, top with the cooked chicken, onion and pepper, and serve immediately.
Notes
- Recipe uses one chicken breast and serves 1 as a hearty main; it can be stretched to serve 2 with smaller portions.
- Nutritional estimate for the whole recipe: approximately 456–477 calories, 17g fat, 57g protein, 17g total carbs, 6g fiber (9g net carbs). Nutritional values are approximate and can vary with ingredient brands and preparation.
Nutrition (per serving, estimate)
- Serving size: 1 serving
- Calories: 477 kcal
- Carbohydrates: 17 g
- Protein: 57 g
- Fat: 17 g
- Fiber: 6 g
The nutrition information is an estimate provided by an online calculator and may not be exact. Variations in ingredients or preparation will change the final values.