Keto Flavorful Fajita Salad
Dive into a bold and refreshing culinary experience with our Keto Flavorful Fajita Salad! Perfectly seasoned, pan-seared chicken breasts take center stage, marinated in zesty lime juice, garlic powder, chili powder, and earthy cumin for a burst of Tex-Mex flavor. Paired with a vibrant medley of mixed greens, crisp bell peppers, creamy avocado, and a tangy lime sour cream dressing, this low-carb fajita-inspired salad is as nourishing as it is satisfying. Ready in just 35 minutes and packed with keto-friendly ingredients, this dish is a quick, wholesome meal that delights your taste buds while keeping you on track. Ideal for lunch, dinner, or meal prep, this vibrant salad is sure to become a favorite in your keto recipe collection!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 tablespoons Olive oil
- 3 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 cups Mixed salad greens
- 1 piece Red bell pepper, sliced
- 1 piece Yellow bell pepper, sliced
- 1 piece Avocado, diced
- 0.5 piece Red onion, thinly sliced
- 0.25 cup Cilantro leaves, chopped
- 0.25 cup Sour cream
Instructions
In a shallow dish, combine 3 tablespoons of olive oil, 2 tablespoons lime juice, garlic powder, chili powder, cumin, salt, and black pepper.
Add the chicken breasts to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
While the chicken is marinating, prepare the salad ingredients: wash and dry the salad greens, slice the bell peppers and red onion, dice the avocado, and chop the cilantro.
Heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil. Once hot, add the marinated chicken breasts.
Cook the chicken for about 6-7 minutes on each side, or until fully cooked. The internal temperature should reach 165°F (74°C). Remove from the skillet and let rest for a few minutes before slicing.
In a large salad bowl, combine the salad greens, bell peppers, avocado, red onion, and cilantro.
Thinly slice the chicken breasts and add them to the salad.
In a small bowl, mix the remaining tablespoon of lime juice with the sour cream to make the dressing.
Drizzle the lime sour cream dressing over the salad and toss gently to combine. Serve immediately.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 1686 mg | 73% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 23.6 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3398 mg | 72% | |
*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.
