Grilled Chicken Fajita Salad
View original ↗
The Real Food Dietitians · by Jessica Beacom★ 5.0

Grilled Chicken Fajita Salad

NUTRITION · PER SERVING40M COOK
CAL 39%·PRO 69%
CARBS 33G17% OF CAL
12G FIBER11G OTHER10G TOTAL SUGAR
FAT 60G69% OF CAL
10G SAT50G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A composed salad with grilled marinated chicken, peppers, onions, avocado, and tortilla strips in a fajita-inspired flavor profile. Fresh and satisfying main course salad.

mainmexicansaladbowlchicken
View the full recipe on The Real Food Dietitians →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • ¼ cup + 2 teaspoons avocado oil, divided
  • ¼ cup lime juice (2 medium limes)
  • ½ teaspoon lime zest
  • 2 tablespoons fresh cilantro leaves, finely chopped
  • 2 garlic cloves, very finely minced or grated
  • 1 teaspoon pure honey
  • 1¼ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon fine salt
  • 1 ¼ lb boneless, skinless chicken thighs (or breasts)
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 medium orange bell pepper, sliced
  • ½ medium yellow onion, sliced
  • Fine salt and black pepper
  • 8 cups mixed greens, chopped romaine, or butter lettuce
  • ¼ cup fresh cilantro leaves
  • 2 small avocados, sliced
  • ⅓ cup grated cotija cheese (may sub crumbled feta cheese)
  • ½ cup tri-colored tortilla strips (we use these)
  • For serving: Primal Kitchen Avocado Lime Dipping Sauce (or may use ranch dressing)
PREP
15M
SODIUM
1102MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.