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    Home » Special Diets » Low Carb Recipes » Chicken Fajita Salad

    Chicken Fajita Salad

    March 29, 2016 by Ashley 1 Comment

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    Keto Low Carb Chicken Fajita Salad - My PCOS Kitchen - A delicious low carb fajita salad with marinated chicken thighs and lots of veggies. #chickenfajita #fajitasalad #lowcarb #keto #ketogenic #ketofajitas #lchf

    This delicious chicken fajita salad is the perfect healthy dinner idea! These marinated chicken thighs and salad dressing can be used with any other recipes too!

    Keto Low Carb Chicken Fajita Salad - My PCOS Kitchen -  Delicious homemade chicken fajita with homemade marinade over a bed of romaine lettuce.

    What Goes in a Low Carb Fajita Salad?

    Practically anything could go in one, but you do have to watch out for the high starch vegetables and legumes!  A fajita salad would normally include ingredients like beans, corn or tortilla chips, but if you're on a low carb diet, those are all no gos.  Instead, opt for a salad full of delicious grilled meat and fresh vegetables.

    For this low carb chicken fajita salad, I decided to use bell peppers, onions, avocado, cherry tomatoes and grilled chicken.  You can also use any type of lettuce you want, but I had some romaine on hand so that's what I used! You could add cucumbers, olives, red onions, crushed pork rinds for crunch, cheese, sour cream and even salsa!  Customize it the way you want! You can even add keto almond flour tortillas as a side.

    Keto Low Carb Chicken Fajita Salad - My PCOS Kitchen -  Grilled fajita chicken over a bed of lettuce, taco peppers and onions.

    A fajita salad is extremely similar to a taco salad in terms of ingredients, which usually consists of ground meat, but a fajita one will usually use chicken or flank steak.

    How to Season Chicken Thighs for Fajitas

    When making fajitas, I love to use the juiciest cut of meat possible.  For this low carb fajita salad recipe, I went with chicken thighs because they don't dry up, absorb flavours really well and are a pretty fatty cut of meat so end up really juicy.  My favourite way to make chicken fajita is to let the meat marinate in a bag with all of its spices.

    I used a combination of cilantro, garlic, lime, oil, paprika and chili flakes.  I massage all of the spices into the meat inside a plastic bag and let it sit for at least 30 minutes, but the best would be an entire day in the fridge.  It's best to use the freshest spices and ingredients you can find, as dried stuff usually has less flavour.  Make sure to use real garlic as the tubed one barely tastes like garlic!

    Keto Low Carb Chicken Fajita Salad - My PCOS Kitchen - Marinated chicken thighs for chicken fajita.

    You can cook these chicken thighs any way you want.  I decided to grill them in a frying pan, but you could also bake them in the oven or BBQ them.  I would absolutely LOVE to BBQ these, but alas I don't own one!! I have a little balcony in my apartment, but we're not allowed to BBQ things on them in Japan because the noice "may" bother the neighbours.

    Keto Low Carb Chicken Fajita Salad - My PCOS Kitchen - Marinated chicken thighs for fajita salad.

    If you're using bell peppers and onions in your salad, you'll want to cook those up with some taco seasoning.  Make sure to use homemade taco seasoning because the store-bought ones tend to use lots of sugar, starches and additives.  You can cook your vegetables together in the same frying pan, but I cooked them separately for the sake of the picture.

    Keto Low Carb Chicken Fajita Salad - My PCOS Kitchen - Bell peppers and onions cooked in paleo taco seasoning.

    Easy Chicken Fajita Salad Dressing

    When making a chicken fajita salad, you can use a variety of salad dressings.  Today this recipe uses a homemade cilantro lime vinaigrette that I made a in a previous blog post.  You could also use a spicy buffalo ranch or even an avocado ranch dressing!  Try different types of vinaigrettes to see which one you prefer!

    For the cilantro dressing, you can use any type of oil you want.  For this recipe, I chose to use a light olive oil, but you can also use avocado oil if you like its flavour.

    Keto Low Carb Chicken Fajita Salad - My PCOS Kitchen - Fajita chicken salad with a fajita salad dressing.

    Here are a few more Mexican recipes that you might enjoy! These all use my homemade Paleo taco seasoning mix!

    • Turkey Taco Spaghetti Squash
    • Paleo Cauliflower Nachos
    • Mexican Breakfast Sausage Cups
    • Paleo Lettuce Tacos
    Keto Low Carb Chicken Fajita Salad - My PCOS Kitchen - A fajita salad with grilled chicken and veggies with a creamy cilantro dressing.
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    5 from 1 vote

    Chicken Fajita Salad

    A delicious Mexican salad made with grilled chicken thighs and taco veggies.
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 35 minutes
    Servings 6 servings
    NET Carbs 10.14g
    calories 384kcal
    Protein 17.78g
    Fat 28.57g
    Cook Ashley

    Ingredients

    • 1 recipe (1 recipe) cilantro lime dressing
    • 1 tbsp (1 tbsp) olive oil (for the chicken thighs)

    Chicken Thigh Marinade

    • 400 g (14.11 oz) skinless boneless chicken thighs (about 4 thighs)
    • 3 cloves (3 cloves) garlic
    • 1 sprig (1 sprig ) cilantro
    • 1 tbsp (1 tbsp) olive oil
    • 1 tbsp (1 tbsp) lime juice
    • 1 tsp (1 tsp) paprika powder
    • 1 tsp (1 tsp) red pepper flakes
    • 1 tsp (1 tsp) salt
    • 1 tsp (1 tsp) black pepper

    Salad

    • 1 large (1 large) onion
    • 1 (1 ) red pepper
    • 1 (1 ) yellow pepper
    • 2 tbsp (2 tbsp) olive oil
    • 1.5 tbsp (1.5 tbsp) paleo taco seasoning
    • ¼ cup (0.25 cup) water
    • 12 (12 ) cherry tomatoes
    • 1 (1 ) avocado
    • 1 head (1 head) romaine lettuce

    Instructions

    Marinated Chicken Thighs

    • Mince the garlic and cilantro.  Add all of the ingredients with the chicken inside a plastic ziploc bag and massage the spices into the chicken.  Make sure it's coated properly and leave in the fridge to marinate for 30 minutes - 1 day.
    • Heat the one tablespoon of olive oil in a hot skillet and add the chicken thighs.  Cook 4-5 minutes on each side until cooked through.
      Transfer to a chopping board and slice.

    Salad

    • Slice the peppers and onion.
    • In a large skillet, add the 2 tbsp of olive oil and add the sliced onions and peppers.  Cook for 2-3 minutes until they start to soften.  Add the taco spice with the water and cook until the water has completely evaporated.  Turn off heat and set aside.
    • Slice the tomatoes and avocado.  Chop the romaine lettuce.
    • In a large plate or bowl, add the lettuce, tomatoes and avocado.  Top with the cooked peppers and onions.  Add the sliced chicken thighs.
    • Pour the cilantro lime dressing all over the salad and enjoy!
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
    Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!
    Nutrition Facts
    Chicken Fajita Salad
    Amount Per Serving (1 serving)
    Calories 384 Calories from Fat 257
    % Daily Value*
    Fat 28.57g44%
    Saturated Fat 5.58g35%
    Polyunsaturated Fat 4.12g
    Monounsaturated Fat 17.22g
    Cholesterol 56mg19%
    Sodium 874mg38%
    Potassium 474mg14%
    Carbohydrates 14.04g5%
    Fiber 3.9g16%
    Sugar 4.62g5%
    Protein 17.78g36%
    NET CARBS 10.14g20%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

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    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

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    Ashley

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Virginia

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    Comments

    1. Hélène Nicole

      January 25, 2018 at 1:47 pm

      5 stars
      Wow, what a delicious idea for lunch!

      Reply

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    Ashley is a self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager.

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