Gluten-Free Flavorful Fajita Salad
Bursting with vibrant colors and bold Tex-Mex flavors, this Gluten-Free Flavorful Fajita Salad is a fresh and satisfying meal that’s perfect for lunch or dinner. Tender strips of marinated chicken, seasoned with cumin, smoked paprika, and chili powder, are cooked alongside charred bell peppers and onions to form the heart of this dish. Crisp romaine lettuce serves as the base, topped with creamy avocado, juicy cherry tomatoes, and a sprinkle of fresh cilantro for a refreshing twist. Crunchy gluten-free tortilla chips add the perfect finishing touch to this nutrient-packed, allergy-friendly recipe. Ready in just 35 minutes, this one-pan wonder is easy to prepare and ideal for those craving a gluten-free, healthy, and flavorful salad that doesn’t skimp on deliciousness!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 pieces Bell peppers (mixed colors)
- 1 medium Red onion
- 2 hearts Romaine lettuce
- 1 large Avocado
- 1 cup Cherry tomatoes
- 0.25 cup Fresh cilantro
- 1 cup Gluten-free tortilla chips
Instructions
Begin by slicing the chicken breasts into thin strips.
In a large bowl, combine olive oil, lime juice, cumin, paprika, chili powder, garlic powder, salt, and pepper. Mix well.
Add the chicken strips to the marinade and let it sit for at least 10 minutes.
While the chicken is marinating, slice the bell peppers and red onion into thin strips.
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes or until the chicken is cooked through. Transfer the chicken to a plate.
In the same skillet, add the sliced bell peppers and red onion. Cook for another 5-7 minutes until the vegetables are tender and slightly charred.
Meanwhile, chop the romaine lettuce into bite-sized pieces and place them in a large serving bowl.
Halve the cherry tomatoes and dice the avocado. Add them to the salad bowl.
Return the cooked chicken to the skillet to reheat slightly, then add the chicken and peppers-onion mix on top of the salad.
Garnish with chopped fresh cilantro and lightly crushed gluten-free tortilla chips.
Toss the salad lightly to combine all the ingredients and serve immediately.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2328 mg | 101% | |
| Total Carbohydrate | 189.3 g | 69% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 44.2 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 722 mg | 56% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 6244 mg | 133% | |
*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.
