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Low-Carb Fajita Salad

4.8 stars, average of 89 ratings

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This keto Fajita Salad is packed with fiber, flavor, and spice! I’m obsessed with the dairy-free cilantro vinaigrette that acts as the salad dressing and as the marinade for the chicken thighs.

Along with the grilled chicken we’ve got grilled peppers, onions, avocado, jalapeños, and the lettuce of course. You could also swap out the chicken for flank steak (yum!), or even shrimp!

The cooked marinated chicken can be stored in the fridge for four days which makes this healthy low-carb salad ideal for meal prep and lunchboxes — it will only take a few minutes to prepare this nutritious keto salad.

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Hands-on Overall

Allergy information for Low-Carb Fajita Salad

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Shellfish free
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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)

  • 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
  • 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)
  • 2 jalapeños, sliced (28 g/ 1 oz)


  1. Combine the marinade ingredients together in a blender and blend until smooth.
  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.
    Low-Carb Fajita Salad
  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.
    Low-Carb Fajita Salad
  5. To assemble, top the lettuce with the chicken, peppers, onion, avocado, and jalapeños. Top with dressing.
    Low-Carb Fajita Salad
  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. Low-Carb Fajita Salad

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Lime juice, fresh
1.6 g0.1 g0 g5 kcal
Coriander (cilantro), fresh
0 g0 g0 g0 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Cumin, ground
0.1 g0 g0.1 g1 kcal
Onion powder, spices
0.2 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Chicken thighs (skinless, boneless, raw)
0 g22.1 g4.6 g136 kcal
Peppers, red bell, fresh
2.1 g0.5 g0.2 g16 kcal
Onion, red, fresh
0.8 g0.2 g0 g5 kcal
0 g0 g7.5 g68 kcal
Lettuce, Romaine
1.2 g1.2 g0.3 g17 kcal
Avocado, fresh
1.8 g2 g14.7 g161 kcal
Peppers, Jalapeno, fresh
0.3 g0.1 g0 g2 kcal
Total per serving
8.3 g26.3 g41 g533 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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