Flavorful Fajita Salad

Get ready to elevate your salad game with this vibrant and zesty Flavorful Fajita Salad! Packed with tender strips of marinated chicken, sautéed tri-color bell peppers, and red onion, this hearty salad is a fiesta of bold Tex-Mex flavors. Crisp romaine lettuce serves as the perfect base, while juicy cherry tomatoes, creamy avocado, and a sprinkle of fresh cilantro add freshness to every bite. Finished with dollops of tangy sour cream, shredded cheese, and a quick toss, this 20-minute masterpiece is ideal for busy weeknights or entertaining guests. Bursting with color, texture, and protein, this gluten-free fajita-inspired salad is a deliciously satisfying twist on a classic favorite.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless skinless chicken breasts
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 1 medium Green bell pepper
• 1 medium Red onion
• 3 tablespoons Olive oil
• 2 tablespoons Lime juice
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 1 large head Romaine lettuce
• 1 cup Cherry tomatoes
• 1 medium Avocado
• 0.25 cup Fresh cilantro
• 0.5 cup Sour cream
• 0.5 cup Shredded cheese

Directions

Step 1

Slice the chicken breasts into thin strips and place them in a mixing bowl.

Step 2

In a small bowl, combine olive oil, lime juice, ground cumin, chili powder, garlic powder, salt, and black pepper to create a marinade.

Step 3

Pour the marinade over the chicken strips and toss to ensure they are well coated. Let them marinate for at least 10 minutes.

Step 4

While the chicken is marinating, slice the red, yellow, and green bell peppers and the red onion into thin strips.

Step 5

Heat a large skillet over medium-high heat and add a tablespoon of olive oil.

Step 6

Add the marinated chicken strips to the skillet and cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set aside.

Step 7

In the same skillet, add the sliced bell peppers and onion. Sauté for 5-7 minutes until they are tender but still slightly crisp.

Step 8

While the vegetables are cooking, chop the romaine lettuce and place it in a large salad bowl.

Step 9

Halve the cherry tomatoes, dice the avocado, and chop the fresh cilantro. Add these to the salad bowl.

Step 10

Once the vegetables are cooked, add them to the salad bowl along with the cooked chicken strips.

Step 11

Top with sour cream and shredded cheese.

Step 12

Toss the salad gently to combine all ingredients, and serve immediately.

Nutrition Facts

Serving size	2137.5 grams (2137.5g)

Amount per serving	% Daily Value*
Calories	1983

Total Fat 120.80g	155%
Saturated Fat 41.10g	206%
Polyunsaturated Fat 7.30g
Cholesterol 414mg	138%
Sodium 2138mg	93%
Total Carbohydrate 95.70g	35%
Dietary Fiber 31.00g	111%
Total Sugars 32.40g
Protein 145.70g	291%

Vitamin D 17IU	87%
Calcium 954mg	73%
Iron 14mg	78%
Potassium 4446mg	95%

*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.

Source of Calories

Fat: 53.0%

Protein: 28.4%

Carbs: 18.6%