Soy-Free Flavorful Fajita Salad
Bursting with vibrant colors and bold Southwest-inspired flavors, this Soy-Free Flavorful Fajita Salad is a fresh, satisfying meal that’s perfect for busy weeknights or a healthy lunch. Juicy, oven-roasted chicken breasts and a medley of tender spiced bell peppers and red onions sit atop a crisp bed of romaine lettuce, creamy avocado, and sweet cherry tomatoes. A tangy drizzle of lime juice ties it all together, while crispy corn tortilla strips and a garnish of fresh cilantro add irresistible texture and zest. This nutrient-packed dish is naturally soy-free and gluten-free, making it an ideal option for those with dietary restrictions. Simple to prepare in under 40 minutes with minimal clean-up, it’s a wholesome, delicious way to enjoy your favorite fajita flavors in salad form! Keywords: soy-free fajita salad, healthy dinner recipes, Southwest salad, gluten-free meal ideas, roasted chicken salad.
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Recipe Information
Ingredients
- 3 Bell peppers (assorted colors: red, yellow, green)
- 1 Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Romaine lettuce hearts
- 1 Avocado
- 1 cup Cherry tomatoes
- 3 tablespoons Lime juice
- 2 tablespoons Fresh cilantro leaves
- 2 Chicken breasts
- 4 Corn tortillas
Instructions
Preheat the oven to 400°F (200°C).
Slice the bell peppers and red onion into thin strips.
Place the chicken breasts between two sheets of parchment paper and pound them to an even thickness.
In a large mixing bowl, combine the olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper.
Add the sliced vegetables and chicken breasts to the bowl and toss to coat them evenly with the spice mixture.
Spread the vegetables and chicken in a single layer on a baking sheet. Roast for 20 minutes, turning halfway through until the chicken is cooked through and the vegetables are tender.
While the chicken and vegetables are roasting, chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
Halve the cherry tomatoes and dice the avocado, adding them to the salad bowl.
Once the chicken is cooked, allow it to rest for a few minutes, then slice it thinly.
Warm the corn tortillas over a dry skillet. Once warm, cut them into strips for crunchy toppings.
Drizzle lime juice over the salad and gently toss to combine.
Add the roasted vegetables and sliced chicken on top of the salad.
Garnish with fresh cilantro leaves and tortilla strips. Serve immediately.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 29.9 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2556 mg | 54% | |
*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.
