Low Carb Chicken Fajita Salad with Avocado Lime Dressing Recipe

Gluten Free
Lunch
Paleo
Quick Easy
Salads
4.5/5
(9 reviews)
Low Carb Chicken Fajita Salad with Avocado Lime Dressing
Zylo Recipes

Description

Imagine a vibrant, colorful salad that captures the essence of Mexican flavors in a healthy and satisfying way. This blackened chicken salad starts with a bed of crisp romaine lettuce, its slightly bitter notes providing a refreshing counterpoint to the richer elements to come. The lettuce is generously topped with tender strips of blackened chicken, each piece infused with a smoky, subtly spicy char that awakens the palate.

The blackening spice blend creates a beautiful crust on the chicken, sealing in the juices and adding a depth of flavor that is simply irresistible. Interspersed among the chicken are slices of colorful bell peppers, their sweetness and slight crunch adding another layer of texture and flavor to the salad. The peppers are lightly sautéed, just enough to soften them slightly while retaining their vibrant color and crispness.

The combination of the smoky chicken and sweet peppers creates a harmonious balance that is both satisfying and delicious. The true magic of this salad, however, lies in the creamy avocado lime dressing. This dressing is made with fresh avocado, its smooth, buttery texture providing a luxurious coating for every ingredient.

The avocado is perfectly balanced by the bright, tangy notes of fresh lime juice, creating a dressing that is both rich and refreshing. A hint of cilantro adds a touch of herbal complexity, while a pinch of salt and pepper enhances the overall flavor profile. The dressing is light enough to not weigh down the salad, yet flavorful enough to tie all the elements together in perfect harmony.

Each bite is an explosion of flavors and textures, a delightful combination of smoky, sweet, creamy, and crunchy that will leave you wanting more. This salad is perfect as a light lunch, a satisfying dinner, or even a flavorful side dish. It’s a celebration of fresh ingredients and vibrant flavors, a culinary journey that will transport you to a sun-drenched Mexican cantina.

Preparation Time

Prep Time
8 min
Cook Time
14 min
Total Time
22 min

Nutrition Information

Per 1 salad serving
C
Calories
550 Kcal

C
Carbs
15 g
Fi
Fiber
8 g
Sugar
5 g

P
Protein
35 g

C
Fats
45 g
Saturated Fats 8 g
Unsaturated Fats 30 g

Cholestrol 90 mg
Sodium 600 mg
Potassium 700 mg
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Ingredients

    1.
    Avocado
    Avocado
    2-½ ounce
    2.
    Salt
    Salt
    ¼ teaspoon
    3.
    Olive Oil
    Olive Oil
    1-½ tablespoon
    4.
    Lime Juice, Fresh
    Lime Juice, Fresh
    1 tablespoon
    5.
    White Wine Vinegar by Alessi
    White Wine Vinegar by Alessi
    ¼ teaspoon
    6.
    Chicken Breast, Skin Removed Before Cooking
    Chicken Breast, Skin Removed Before Cooking
    4 ounce
    7.
    Taco Seasoning Mix
    Taco Seasoning Mix
    ½ teaspoon
    8.
    Olive Oil
    Olive Oil
    1-½ tablespoon
    9.
    Orange Bell Pepper
    Orange Bell Pepper
    1-½ ounce
    10.
    Romaine Lettuce
    Romaine Lettuce
    1-½ ounce
    11.
    Cilantro
    Cilantro
    ½ tablespoon

Instructions

    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 cup of dressing. Set the dressing aside for later.
    2.
    Lay a small chicken breast on a flat surface. Coat both sides of the chicken in the taco seasoning.
    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.
    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.
    5.
    It 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!