Low Sodium Flavorful Fajita Salad
Craving all the zesty flair of fajitas without the extra sodium? Our Low Sodium Flavorful Fajita Salad delivers a vibrant medley of bold spices and fresh, wholesome ingredients! Packed with tender strips of chicken seasoned with cumin, paprika, and chili powder, this salad brings all the smoky notes you love, balanced with juicy roasted bell peppers, tangy lime juice, and refreshing cilantro-lime dressing. A hearty combo of black beans, creamy avocado, sweet corn, and crisp romaine lettuce add texture and nutrition, making it perfect for a guilt-free lunch or dinner. Ready in just 40 minutes, this health-conscious recipe is ideal for anyone seeking a low-sodium yet flavor-packed meal. Serve it fresh for a stunning dish that nourishes without compromising on taste!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 0.5 teaspoon Chili powder
- 2 tablespoons Fresh lime juice
- 2 cloves Garlic cloves, minced
- 0.25 cup Fresh cilantro, chopped
- 1 head Romaine lettuce
- 1 large Avocado
- 1 cup Cherry tomatoes
- 1 cup Black beans (no salt added), drained and rinsed
- 1 cup Corn kernels (fresh or frozen and thawed)
- 0.5 teaspoon Black pepper
Instructions
Slice the chicken breast into thin strips.
Core and slice the red, green, and yellow bell peppers into thin strips.
Slice the red onion into thin rings.
In a large pan, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken strips to the pan and sprinkle cumin, paprika, chili powder, and black pepper over them. Stir well to coat.
Cook the chicken strips for 6-8 minutes, or until fully cooked and lightly browned. Remove from pan and set aside.
In the same pan, add another tablespoon of olive oil and sauté the bell peppers and onion for 5 minutes until they are slightly softened and charred.
While the vegetables are cooking, prepare the dressing: in a small bowl mix the remaining olive oil, lime juice, minced garlic, and chopped cilantro. Whisk together and set aside.
Chop the romaine lettuce and place it in a large mixing bowl.
Slice the avocado and halve the cherry tomatoes.
Add the avocado, tomatoes, black beans, corn kernels, cooked chicken, and sautéed vegetables to the bowl of lettuce.
Pour the cilantro lime dressing over the salad, and gently toss until everything is well combined.
Serve the salad immediately, garnishing with extra cilantro if desired.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 35.9 g | ||
| Protein | 151.8 g | 304% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 529 mg | 41% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 6107 mg | 130% | |
*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.
