Heart-Healthy Flavorful Fajita Salad
Elevate your salad game with this vibrant and nutritious Heart-Healthy Flavorful Fajita Salad! Packed with lean, marinated chicken, crisp bell peppers, and sweet red onions, this dish combines the bold Tex-Mex flavors of cumin, chili powder, and fresh lime juice for a zesty kick. Nestled on a bed of crisp romaine lettuce and topped with creamy avocado, juicy cherry tomatoes, and fresh cilantro, this salad is as refreshing as it is satisfying. The tangy Greek yogurt dressing, made with a touch of the reserved fajita marinade, ties the dish together beautifully while keeping things light and low-fat. Ready in just 30 minutes, this nutritious meal is perfect for busy weeknights or healthy meal prep. Plus, it’s gluten-free and brimming with heart-healthy ingredients your body will thank you for!
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Recipe Information
Ingredients
- 2 tablespoons Extra-virgin olive oil
- 2 tablespoons Lime juice
- 2 cloves, minced Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Salt
- 1 pound, sliced into strips Boneless, skinless chicken breast
- 1 medium, sliced Red bell pepper
- 1 medium, sliced Yellow bell pepper
- 1 medium, sliced Red onion
- 6 cups, chopped Romaine lettuce
- 1 cup, halved Cherry tomatoes
- 1 large, diced Avocado
- 0.25 cup, chopped Cilantro
- 0.5 cup Low-fat Greek yogurt
- 2 tablespoons Water
Instructions
In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, black pepper, and salt to create the marinade.
Place the chicken strips in a shallow dish and pour half of the marinade over the chicken, reserving the other half for later. Ensure all pieces are well-coated. Cover and let marinate in the refrigerator for at least 15 minutes.
Heat a large non-stick skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes until cooked through, turning occasionally.
Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red and yellow bell peppers along with the red onion slices. Sauté them for about 3-4 minutes until they are tender yet slightly crisp.
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, avocado, and cilantro.
Top the salad with the cooked chicken and sautéed vegetables.
In a separate small bowl, mix the reserved marinade with Greek yogurt and water to make the dressing.
Drizzle the dressing over the salad, toss gently to combine, and serve immediately.
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 1116 mg | 49% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 31.5 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 374 mg | 29% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4058 mg | 86% | |
*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.
