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Low-Carb Chicken Fajita Salad

4.8 stars, average of 165 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.

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)

  • 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 Chicken 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 Chicken Fajita Salad
  5. To assemble, top the lettuce with the chicken, peppers, onion, avocado, and jalapeños. Top with dressing.
    Low-Carb Chicken 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 Chicken 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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Comments (2)

This was delicious.....such an easy quick supper.
I made a few tweaks but certainly kept to the spirit of the dish....just made it a bit faster.
Was cooking for only myself so used chicken tenders (tenderloin).  Did not marinate them but just tossed them in dry fajita seasoning.
Sauteed the jalepeno along with the onions and peppers.  Set them aside and then used the same pan for the chicken.
Added fresh cilantro to the lettuce mix.
Topped the lettuce mix with the sauteed veg,  sliced up the chicken tenders and added that,  then topped the lettuce with the grilled/fried veg and the chicken.  I did not have an avocado ripe enough to use, so just added a small handful of cheese on top.
Did a dressing of a good "off the shelf" salsa verde and mixed 1/4 cup of that with 1 Tbs of mayo. Drizzled that over the lot.
Was so fast, so easy.  The beauty of this dish is you can use what you've got and its still terrific.
This will be added to the top of my "emergency need a dinner fast"  list.  Thanks

Thank you so much Deb, great tips! 😊