Low-Carb Chicken Fajita Salad
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I have never had the low-carb Chicken Fajita Salad not until I discovered this recipe. I do love chicken fajitas and so I thought I would give this a try. At only 8.3 net carbs per serving. I can afford to have 2nds or even 3rds if I want to. But that only because I am also intermittent fasting. I love combining keto and low carb recipes when I'm fasting as it really does super power your fat loss.
But enough about that. You came here for this recipe. If you do want to learn more about intermittent fasting click here.
This Keto Fajita Salad is packed with everything you love. Fiber flavor and spice! The dairy-free cilantro vinaigrette that is used acts both as the salad dressing and as the marinade for the chicken thighs. Which is amazing when you think about it. I added grilled broccoli and to mine.
Images and recipe credit: ketodietapp.com if you would like to view this recipe in it's original form please visit them at https://ketodietapp.com
Follow them on Facebook at The KetoDiet App
If you are still here thank you for letting me be the one to introduce you to this recipe.
The reason I like this recipe is because It's very filling and satisfying. With this you can't even tell it's good for you. But it's so healthy and filled with healthy fats because of the avocados and olive oil. It is a great addition to any meal plan keto or otherwise. If you would like more information on our Keto meal planner app click here. There are some amazing before and after photos.
Right along with the grilled chicken this fajita salad has everything you would expect in a fajita. Grilled chicken thighs, grilled peppers, onions, avocado, jalapenos and of course you can not forget the lettuce. It's easy enough to swap out the chicken for a flank steak or even shrimp.
I actually got some low carb tortillas when I made this. As well. You can do the salad, but why not add a low carb tortilla. I hear differing opinions on this brand. I hear that they are keto friendly and I year that they are not. So I'll just leave it at that. They work for me just fine. As I said before I do intermittent fasting and I am never strict keto or even keto but low carb.
These tortillas are only 1 net carb per serving If you want to check them out on Amazon click here.
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| Images credit: https://ketodietapp.com/ |
The cooked marinated chicken can be stored in the fridge for up to four days, which makes it ideal for as a meal prep recipe or for lunchboxes - It takes only just a few minutes to prepare this keto salad.Add this recipe to your custom keto meal plan with our keto meal planner Download it to your phone
Hands-on Overall
Allergy information for Low-Carb Chicken Fajita Salad
✔ Gluten free
✔ Dairy free
✔ Nut free
✔ Pork free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving)
Net carbs8.3 grams
Protein26.3 grams
Fat41 grams
Calories533 kcal
Calories from carbs 7%, protein 21%, fat 72%
Total carbs18.8 gramsFiber10.5 gramsSugars5.4 gramsSaturated fat9.8 gramsSodium708 mg(31% RDA)Magnesium80 mg(20% RDA)Potassium1,190 mg(59% EMR)
Ingredients (makes 4 servings)
Marinade Ingredients used in this recipe:
- 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
- 1/3 cup lime juice (80 ml/ 2.7 oz)
- 1/4 cup cilantro leaves
- 1 clove garlic
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1 tsp sea salt
- 2 jalapeños, sliced (28 g/ 1 oz)
Fajitas recipe ingredients used:
- 450 g boneless, skinless, chicken thighs (1 lb)
- 1 large red bell pepper, sliced (210 g/ 7.4 oz)
- 1/2 medium red or white onion, sliced (50 g/ 1.8 oz)
- 2 tbsp ghee or butter (28 g/ 1 oz)
- 2 heads Romaine lettuce or any green lettuce (400 g/ 14.1 oz)
- 2 large avocados, diced or sliced (400 g/ 14.1 oz)
Instructions
- 1. Combine the marinade ingredients together in a blender and blend until smooth. I recommend
the Nutribullet.
- 2. Add half to a container with the chicken and marinate in the refrigerator for at least one hour.
Reserve the rest for the dressing.
Images credit: https://ketodietapp.com/ - 3. Heat a large skillet over high heat, cook the chicken for 5-7 minutes per side until slightly charred and cooked through. Remove, slice and set aside.
- 4. Add the ghee to the skillet and add in the pepper and onion. Cook for 4-5 minutes until soft.
Images credit: https://ketodietapp.com/ - 5. To assemble, top the lettuce with the chicken, peppers, onion, avocado, and jalapeños. Top with dressing.
Images credit: https://ketodietapp.com/ - 6. Serve immediately, or store in the fridge for up to a day. The marinated and cooked chicken can be stored in the fridge for up to 4 days.
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| Images credit: https://ketodietapp.com/ |
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|---|---|---|
| Olive oil, extra virgin | |||
| 0 g | 0 g | 13.5 g | 119 kcal |
| Lime juice, fresh | |||
| 1.6 g | 0.1 g | 0 g | 5 kcal |
| Coriander (cilantro), fresh | |||
| 0 g | 0 g | 0 g | 0 kcal |
| Garlic, fresh | |||
| 0.2 g | 0 g | 0 g | 1 kcal |
| Cumin, ground | |||
| 0.1 g | 0 g | 0.1 g | 1 kcal |
| Onion powder, spices | |||
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt | |||
| 0 g | 0 g | 0 g | 0 kcal |
| Chicken thighs (skinless, boneless, raw) | |||
| 0 g | 22.1 g | 4.6 g | 136 kcal |
| Peppers, red bell, fresh | |||
| 2.1 g | 0.5 g | 0.2 g | 16 kcal |
| Onion, red, fresh | |||
| 0.8 g | 0.2 g | 0 g | 5 kcal |
| Ghee | |||
| 0 g | 0 g | 7.5 g | 68 kcal |
| Lettuce, Romaine | |||
| 1.2 g | 1.2 g | 0.3 g | 17 kcal |
| Avocado, fresh | |||
| 1.8 g | 2 g | 14.7 g | 161 kcal |
| Peppers, Jalapeno, fresh | |||
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Total per serving | |||
| 8.3 g | 26.3 g | 41 g | 533 kcal |
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