Paleo Flavorful Fajita Salad
Dive into the bold, smoky flavors of this Paleo Flavorful Fajita Salad, a vibrant and nutrient-packed dish perfect for clean eating and busy weeknights. Tender strips of marinated chicken are seasoned with a zesty blend of chili powder, cumin, paprika, and lime juice, then seared to perfection alongside a colorful trio of sautéed bell peppers and caramelized red onions. Nestled on a bed of crisp mixed greens and topped with creamy avocado slices, fresh cilantro, and a hint of spicy jalapeño, this fajita-inspired salad delivers dynamic, Tex-Mex flair without any grains or dairy. Quick to prepare in just 35 minutes, it's ideal for a healthy paleo lunch or dinner that doesn't sacrifice flavor.
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Recipe Information
Ingredients
- 2 whole chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium red onion
- 4 cups mixed salad greens
- 1 large avocado
- 0.25 cup cilantro
- 1 small jalapeño pepper
Instructions
Slice the chicken breasts into thin strips.
In a large bowl, combine olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
Add the chicken strips to the marinade, ensuring they are well-coated. Set aside for at least 10 minutes to marinate.
Slice the red, yellow, and green bell peppers into thin strips. Thinly slice the red onion.
Heat a large skillet over medium-high heat. Add the marinated chicken strips, and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly charred. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and red onion. Sauté for about 5-7 minutes until they are softened and slightly charred.
While the peppers are cooking, prepare the salad base. In a large serving bowl, add the mixed salad greens.
Slice the avocado and arrange it on top of the salad greens.
Finely chop the cilantro and jalapeño pepper (remove seeds for less heat), and distribute them over the salad.
Add the cooked chicken, bell peppers, and onions on top of the salad.
Toss the salad gently to combine all ingredients. Serve immediately and enjoy your Paleo Flavorful Fajita Salad.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 18.4 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2775 mg | 59% | |
*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.
