Low-Carb Fajita Salad

Low-Carb Fajita Salad

This keto Fajita Salad is packed with fiber, flavor, and spice! I’m obsessed with the dairy-free cilantro vinaigrette that acts as the salad dressing and as the marinade for the chicken thighs.

Along with the grilled chicken we’ve got grilled peppers, onions, avocado, jalapeños, and the lettuce of course. You could also swap out the chicken for flank steak (yum!), or even shrimp!

The cooked marinated chicken can be stored in the fridge for four days which makes this healthy low-carb salad ideal for meal prep and lunchboxes — it will only take a few minutes to prepare this nutritious keto salad.

Preparation time

Hands-on:    1 hour
Overall:     1 hour 25 minutes

Nutritional values (per serving)

Total Carbs	18.8	grams
Fiber	10.5	grams
Net Carbs	8.3	grams
Protein	26.3	grams
Fat	41	grams
of which Saturated	9.8	grams
Energy	533	kcal
Magnesium	80	mg (20% RDA)
Potassium	1,190	mg (60% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (21%), fat (72%)

Ingredients (makes 4 servings) Marinade:

• 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
• 1/3 cup lime juice (80 ml/ 2.7 oz)
• 1/4 cup cilantro leaves
• 1 clove garlic
• 1/2 tsp ground cumin
• 1/2 tsp onion powder
• 1 tsp sea salt

Fajitas:

• 450 g boneless, skinless, chicken thighs (1 lb)
• 1 large red bell pepper, sliced (210 g/ 7.4 oz)
• 1/2 medium red or white onion, sliced (50 g/ 1.8 oz)
• 2 tbsp ghee or butter (28 g/ 1 oz)
• 2 heads Romaine lettuce or any green lettuce (400 g/ 14.1 oz)
• 2 large avocados, diced or sliced (400 g/ 14.1 oz)
• 2 jalapeños, sliced (28 g/ 1 oz)

Instructions

1. Combine the marinade ingredients together in a blender and blend until smooth.
   
2. Add half to a container with the chicken and marinate in the refrigerator for at least one hour.
   Reserve the rest for the dressing.
   
   
3. Heat a large skillet over high heat, cook the chicken for 5-7 minutes per side until slightly charred and cooked through.
   Remove, slice and set aside.
   
4. Add the ghee to the skillet and add in the pepper and onion. Cook for 4-5 minutes until soft.
   
   
5. To assemble, top the lettuce with the chicken, peppers, onion, avocado, and jalapeños. Top with dressing.
   
6. Serve immediately, or store in the fridge for up to a day. The marinated and cooked chicken can be stored in the fridge for up to 4 days.
   

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