Low-Carb Fajita Salad

4.6 stars, average of 16 ratings

Low-Carb Fajita SaladPin recipeFollow us 104.6k

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

Nutritional values (per serving)

8.3 grams 10.5 grams 26.3 grams 41 grams 9.8 grams 533 calories
Total Carbs18.8grams
Fiber10.5grams
Net Carbs8.3grams
Protein26.3grams
Fat41grams
of which Saturated9.8grams
Calories533kcal
Magnesium80mg (20% RDA)
Potassium1,190mg (60% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (21%), fat (72%)

Ingredients (makes 4 servings)

Marinade:
  • 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
Fajitas:
  • 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)
A fun way to learn about healthy low-carb eating!
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Instructions

  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
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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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