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prep time
8 min
cook time
14 min
ready time
22 min
Low Carb Chicken Fajita Salad with Avocado Lime Dressing
Turn your favorite Mexican restaurant dish into a healthy, keto salad! Classic blackened chicken and bell peppers are arranged over fresh romaine lettuce with cilantro. The real star of this meal is the avocado lime dressing, made with real avocado and plenty of lime juice!
Jessica L.
Net Carbs
6.1 g
Fiber
6.3 g
Total Carbs
12.5 g
Protein
37.6 g
Fats
56.8 g
700 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Avocado
2-½ ounce
Salt
¼ teaspoon
Olive Oil
1-½ tablespoon
Lime Juice, Fresh
1 tablespoon
White Wine Vinegar by Alessi
¼ teaspoon
Chicken Breast, Skin Removed Before Cooking
4 ounce
Taco Seasoning Mix
½ teaspoon
Olive Oil
1-½ tablespoon
Orange Bell Pepper
1-½ ounce
Romaine Lettuce
1-½ ounce
Cilantro
½ tablespoon
Recipe Steps
steps 5
22 min
Step 1
Make the dressing by combining the avocado, salt, first amount of olive oil, lime juice, and white wine vinegar into a smooth paste. There are 3 ways to do this: by hand with a fork or whisk in a bowl, in a bullet blender, or in a food processor. Then, at just 1 tsp at a time, add water until you bring the dressing to your preferred consistency. It needs to be viscous enough to coat your lettuce later. You should end up with about ¼ cup of dressing. Set the dressing aside for later.Step 2
Lay a small chicken breast on a flat surface. Coat both sides of the chicken in the taco seasoning.Step 3
Heat the second amount of olive oil in a small pan over medium heat. Place the chicken in the oil and put a lid on the pan. Cook for 4-5 minutes per side, adjusting the heat as necessary to avoid burning. However, you will end up with a fajita-like char around the chicken. When done, transfer the chicken to a surface to cool. Leave any leftover bits in the pan.Step 4
Thinly slice your peppers, and toss them in the pan you used to cook the chicken. Cook the peppers for 3-4 minutes over a medium-low heat, letting them pick up the crispy bits in your pan. Set the peppers aside to cool when done.Step 5
It’s time to assemble your salad! Arrange the romaine lettuce on a serving plate. Arrange the cooked peppers over the lettuce. Then, slice and arrange your chicken. Top the salad off with freshly chopped cilantro. You may serve your avocado lime dressing on the side or you may drizzle it across your salad. Enjoy!
Comments
Hope.cuesta 2 months ago
Very good, I tweaked it a bit. I only had a 1/4 of the chicken, i have gastric bypass, too much protien doesnt stay down. Added Cilantro to the dressing, a tbsp of Mayo and lets not forget a dash of cayenne for heat. Instead of the peppers I used pickled red onions just because I like them! Delicious!
Josie 2 years ago
What is the ingredient that adds the magnesium…. I’m searching out recipes with it bc it may help my sudden leg cramps that I get in the middle of the night when eating keto
Susan123perez 2 months ago
This sounds crazy but it 100% worked for me. I read in an old Ann Landers, or dear Abby column that if you put a bar of soap containing lye (Irish spring or zest) in between your sheets at the foot of your bed, the cramping will go away. An all natural soap like will not work. It’s been at least 11 years since I’ve had leg cramps, and I used to suffer from them nightly. (Note: The coloring of the soap may actually stain your sheets)
logansnana103010f551 a year ago
I had leg cramps too and was advised to add electrolytes to my water by doctor. That worked in addition to rowing.
UnbelievableKetone864635 2 years ago
Try calm, it's a mix, you can get it for the best price at Sam's club. I drink it at night before I go to bed and leg cramps haven't come back since.
Kriley 3 years ago
Loved the simplicity and the robust flavors!
Weaver 5 years ago
Chicken and peppers were terrific! Have to revamp that dressing. Too acidic. Will prepare this again with changes.