Dairy-Free Flavorful Fajita Salad
Brighten up your table with this Dairy-Free Flavorful Fajita Salad, a vibrant and wholesome dish packed with bold Tex-Mex flavors and fresh, nutrient-rich ingredients. Perfectly marinated chicken breasts infused with lime, chili powder, and cumin create the centerpiece of this salad, complemented by a colorful medley of sautéed bell peppers and onions. Crisp romaine lettuce forms the base, while creamy avocado, juicy cherry tomatoes, and a sprinkle of fresh cilantro complete the dish. Perfect for a quick, healthy dinner or a satisfying lunch, this recipe is dairy-free, gluten-free, and ready in just 35 minutes. With its irresistible combination of smoky, tangy, and zesty notes, this fajita salad is a crowd-pleaser that you’ll want to make on repeat!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 tablespoons Olive oil
- 2 whole Lime
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Red bell pepper
- 1 whole Yellow bell pepper
- 1 whole Green bell pepper
- 1 medium Red onion
- 1 head Romaine lettuce
- 1 whole Avocado
- 1 cup Cherry tomatoes
- 0.5 cup Cilantro
Instructions
Begin by preparing the marinade for the chicken. In a small bowl, combine the juice of one lime, 2 tablespoons of olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well.
Place the chicken breasts in a large zip-lock bag or a shallow dish and pour the marinade over them. Massage the marinade into the chicken ensuring even coverage and let it marinate for at least 20 minutes in the refrigerator.
While the chicken is marinating, prepare the vegetables. Thinly slice the red, yellow, and green bell peppers as well as the red onion. Set aside.
Wash and chop the romaine lettuce and place it in a large salad bowl.
Halve the cherry tomatoes and dice the avocado. Add them to the salad bowl along with roughly chopped cilantro.
Once the chicken has marinated, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the marinated chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until fully cooked through and no longer pink in the middle.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
In the same skillet, add the sliced bell peppers and red onion. Sauté them for about 5 minutes until they are tender but still crisp.
Arrange the sliced chicken and sautéed vegetables over the bed of romaine lettuce.
Squeeze the juice of the second lime over the salad for a fresh zesty flavor.
Toss the salad gently to combine all ingredients before serving.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 36.9 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 468 mg | 36% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4798 mg | 102% | |
*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.
