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
Calories 384
Author Mira

Ingredients

Chicken Thigh Marinade

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

Salad

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!

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 14.04g | Protein: 17.78g | Fat: 28.57g | Saturated Fat: 5.58g | Polyunsaturated Fat: 4.12g | Monounsaturated Fat: 17.22g | Cholesterol: 56mg | Sodium: 874mg | Potassium: 474mg | Fiber: 3.9g | Sugar: 4.62g | NET CARBS: 10.14g