Low Carb Chicken Fajita Salad
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Low Carb Chicken Fajita Salad at home. Watching your figure? This gluten free recipe has 713 calories, 32g of protein, and 57g of fat per serving. For $2.93 per serving, you get a salad that serves 4. If you have butter lettuce leaves, romaine lettuce leaves, fresh cilantro leaves, and a few other ingredients on hand, you can make it. This recipe is liked by 18 foodies and cooks. It is brought to you by Life Made Sweeter. From preparation to the plate, this recipe takes roughly 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is tremendous. If you like this recipe, take a look at these similar recipes: Chicken Fajita Rolls (Low Carb and Paleo), Cobb Salad {Low Carb, Low Calorie, Low Fat & High Protein}, and Low carb chicken satay salad.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
sliced avocado
4 medium bell peppers seeded and thinly sliced I used red, yellow, orange and green
2 tablespoons butter divided
2-3 butter lettuce leaves
1½ pounds chicken thighs sliced
2 teaspoons chili powder
1 teaspoons cumin
1/4 cup fresh cilantro leaves chopped plus more for serving
1 teaspoon garlic powder
1 teaspoon ground mustard OR 1 tablespoon Dijon mustard paleo/keto brand as necessary
juice from 2 limes divided
lime wedges
2 tablespoons olive oil
1 teaspoon onion powder
1/4 teaspoon black pepper or to taste
1 medium red onion thinly sliced
2-3 romaine lettuce leaves
1/2 teaspoon salt or to taste
1 teaspoon smoked paprika
Equipment:
bowl
frying pan
Cooking instruction summary:
Instructions Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers. In a medium bowl, combine 2 tablespoons of olive oil, chopped cilantro, lime juice, mustard and 5 teaspoons of the fajita seasonings. Reserve 2 tablespoons of the chicken marinade for drizzling on the chicken and salad at the end. Pour remainder of the marinade into a large zip-top bag along with the chicken. Press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables. Slice the the onions and bell peppers. Heat 1 tablespoon butter in a 12" skillet over medium high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate. Melt remaining 1 tablespoon butter on the same skillet and brown the chicken. Cook for 5-6 minutes, or until cooked through. Add the reserved chicken marinade to the skillet and cook for an additional 30 seconds. Remove from heat. Arrange the lettuce in a large salad bowl or plate, top with chicken and bell peppers, add the sliced avocados and lime wedges. Drizzle with reserved marinade. FOR MEAL PREP: Divide into lunch containers.
Step by step:
1. Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers.
2. In a medium bowl, combine 2 tablespoons of olive oil, chopped cilantro, lime juice, mustard and 5 teaspoons of the fajita seasonings. Reserve 2 tablespoons of the chicken marinade for drizzling on the chicken and salad at the end.
3. Pour remainder of the marinade into a large zip-top bag along with the chicken. Press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.
4. Slice the the onions and bell peppers.
5. Heat 1 tablespoon butter in a 12" skillet over medium high heat.
6. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant.
7. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer.
8. Transfer and set aside on a plate.
9. Melt remaining 1 tablespoon butter on the same skillet and brown the chicken. Cook for 5-6 minutes, or until cooked through.
10. Add the reserved chicken marinade to the skillet and cook for an additional 30 seconds.
11. Remove from heat.
12. Arrange the lettuce in a large salad bowl or plate, top with chicken and bell peppers, add the sliced avocados and lime wedges.
13. Drizzle with reserved marinade.
14. FOR MEAL PREP: Divide into lunch containers.
Nutrition Information:
covered percent of daily need
