Chicken Fajita Salad Recipe

Changing some of the main ingredients to those you love in a chicken fajita salad bowl makes this low-carb salad a healthy and delicious option!  

– 2 smaller chicken breast – 3 small bell pepper  – 1 large brown onion  – 1 ½ tablespoon lime juice and more for serving – 2 ½ teaspoon cumin – 3 teaspoons smoked paprika – 4 large garlic clove – 2 teaspoon ground cayenne for spicy  – ½ - 1 teaspoon chili powder  – Salt and pepper to taste – 5 tablespoon olive oil – ½ teaspoon crushed red chili flake – +1 teaspoon of honey or maple syrup



To have fresh vegetables ready, put them on a large plate. Combine marinade ingredients in a large bowl. Set aside. 

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Make thin chicken strips. Toss 1 heaping tablespoon of chicken fajita marinade in a medium bowl to coat.  

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Marinate in the fridge for 20–30 minutes. Add more marinade to the veggies and save the rest for salad dressing.  

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Add honey or maple syrup to the dressing to balance flavours. Over medium-high heat, add olive oil to a large skillet.  

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Sauté vegetables until crisp-soft. If needed, add salt and pepper last. Set aside. 

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Cook chicken in same pan. Chicken should be white and slightly golden brown after 2-3 minutes per side. Stop cooking.  

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Return the vegetables to the pan and mix well. The marinade can be made a week ahead and stored separately. 

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If necessary, add salt and black cracked pepper and lime juice. Serve hot in flour tortillas with toppings. 

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Baked Pesto Chicken Recipe 

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