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The Keto Chicken Fajita Salad is a vibrant and satisfying low-carb dish that combines tender, seasoned chicken strips with colorful bell peppers and onions, all served on a bed of fresh greens. The flavors of chili powder, cumin, and paprika add a zesty and aromatic dimension to the dish, creating a bold and delicious meal. Topped with creamy guacamole or avocado slices, and optionally enriched with sour cream and shredded cheese, this salad offers a delightful blend of textures and flavors. The lime wedges provided on the side offer a tangy finish to the dish, enhancing the overall experience with a refreshing twist. This keto-friendly salad is both nutritious and flavorful, making it a perfect choice for a healthy and satisfying meal.

Have it both ways. A warm and satisfying meal, and a fresh salad, rolled into one. Plus, it’s keto AND amazingly delicious! Feast or fiesta? You decide.

Ingredients

  • 650 g boneless chicken thighs
  • 280 g Romaine lettuce
  • 140 g cherry tomatoes
  • 2 (400 g) avocados
  • 4 tbsp fresh cilantro
  • 1 (110 g) yellow onion
  • 1 (140 g) green bell pepper
  • 1 tablespoon cornstarch
  • 85 g butter
  • salt and pepper
  • 2 tbsp Tex-Mex seasoning
  • 240 ml (110 g) Mexican cheese or cheddar cheese, shredded
  • 240 ml sour cream (optional)

Instructions

  1. Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside.
  2. Slice onion and pepper fairly thin.
  3. On a separate cutting board, cut the chicken into thin strips.
  4. Fry the chicken in butter in a large skillet over medium high heat. Salt and pepper to taste. When the chicken is almost cooked through, add onion, pepper and Tex-Mex seasoning. 
  5. Lower the heat and continue to fry while stirring for a couple of minutes until the chicken is thoroughly cooked and the vegetables have softened just a bit.
  6. Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, fresh cilantro and perhaps a dollop of sour cream.

Video

Tip!

A spoonful of your favorite salsa can be a nice addition. Also, feel free to substitute guacamole for the avocado in this fajita bowl.

Nutrition

Here is a general overview of the nutrition breakdown for the Keto Chicken Fajita Salad recipe using the provided ingredients. Please note that exact nutrition values may vary based on specific brands and quantities used:

  • Calories: Approximately 420-450 calories per serving
  • Protein: Around 25-30 grams
  • Fat: Approximately 30-35 grams
  • Carbohydrates: Roughly 10-15 grams
  • Fiber: About 6-8 grams
  • Net Carbs: Estimated 4-7 grams

These values are approximate and serve as a general guideline for the overall nutrition profile of the Keto Chicken Fajita Salad. Adjustments can be made based on specific measurements and ingredients used to achieve desired nutritional goals.

Keto chicken fajita Salad
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Keto chicken fajita Salad

Recipe by HRCookeryCourse: LunchCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

420

kcal
Total time

1

hour 

10

minutes

The Keto Chicken Fajita Salad is a colorful low-carb dish featuring seasoned chicken strips, sautéed bell peppers and onions on a bed of fresh greens, topped with creamy guacamole or avocado slices. A zesty blend of flavors with a hint of spice, this salad is both nutritious and satisfying, perfect for a flavorful keto-friendly meal.

Ingredients

  • 650 g boneless chicken thighs

  • 280 g Romaine lettuce

  • 140 g cherry tomatoes

  • 2 (400 g) avocados

  • 4 tbsp fresh cilantro

  • 1 (110 g) yellow onion

  • 1 (140 g) green bell pepper

  • 1 tablespoon cornstarch

  • 85 g butter

  • salt and pepper

  • 2 tbsp Tex-Mex seasoning

  • 240 ml (110 g) Mexican cheese or cheddar cheese, shredded

  • 240 ml sour cream (optional)

Directions

  • Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside.
  • Slice onion and pepper fairly thin.
  • On a separate cutting board, cut the chicken into thin strips.
  • Fry the chicken in butter in a large skillet over medium high heat. Salt and pepper to taste. When the chicken is almost cooked through, add onion, pepper and Tex-Mex seasoning. 
  • Lower the heat and continue to fry while stirring for a couple of minutes until the chicken is thoroughly cooked and the vegetables have softened just a bit.
  • Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, fresh cilantro and perhaps a dollop of sour cream.

Recipe Video

Notes

  • A spoonful of your favorite salsa can be a nice addition. Also, feel free to substitute guacamole for the avocado in this fajita bowl.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories420
  • % Daily Value *
  • Total Fat 30g 47%
    • Total Carbohydrate 10g 4%
      • Dietary Fiber 11g 44%
    • Protein 25g 50%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.