Skinny Chicken Fajita Salad

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Lean Chicken Fajita Salad is a recipe you’ll come back to over and over again. Ready in 15 minutes, this salad is the perfect quick and healthy lunch or dinner option.

If you want to eat healthier, you need this salad in your life. It’s super quick to throw together, which is important for healthy eating. You need fast food, not fast food. This salad is everything your favorite fajitas are, but in a healthier form. Eating healthy is all about finding a balance of healthy habits in your life. I promise, it’s okay to indulge again now, but you’ve also learned that a good salad can be an indulgence too.

Fajita salad on a white plate.

I even have a beef version from 2014 if you want to check it out. It uses steak for a hearty salad experience.

This salad dressing is low-fat and low-sugar. I give you the option to double the sugar in the recipe, which is great for someone new to this diet. You can also use a sugar substitute instead of brown sugar. Honey and stevia are good choices.

Fajita salad on a white plate with another salad in the background.

watch the video See how easy it is to make this recipe. I always include a video in my recipes so visual learners can follow along.You can check out all my cooking videos on my website youtube channel. You should check it out!

Fajita salad on a white plate on a black towel.

Lean Chicken Fajita Salad is a recipe you’ll come back to over and over again. Ready in 15 minutes, this salad is the perfect quick and healthy lunch or dinner option.

Preparation time 5 minute

cooking time 10 minute

total time 15 minute

raw material

  • 1 tablespoon olive oil
  • 1 Boneless Skinless Chicken Breasts
  • 1 red bell pepper slice
  • 1 Green pepper slice
  • 1 small onion slice
  • 1/2 teaspoon Salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1 head of lettuce Chopped
  • 1 avocado slice

dressing

  • 1 tablespoon olive oil
  • 3 tablespoon lime juice
  • 2 teaspoon i am willow
  • 1 to 2 teaspoon brown sugar
  • 1 teaspoon red pepper flakes

instruct

  • Pour 1 tablespoon of olive oil into a large skillet. Heat over medium-high heat.

  • Add chicken breasts to one side and bell peppers and onions to the other.

  • Sprinkle salt, paprika, cumin, and garlic powder over entire skillet.

  • Toss peppers and onions occasionally, and sauté 3 to 5 minutes. Turn the chicken over and continue to cook (adding the chili occasionally) for 3 to 5 minutes, until the chicken is cooked through.

  • Remove pan from heat and slice chicken into thin slices.

  • In a small bowl, whisk together remaining olive oil, lime juice, soy sauce, brown sugar, and red pepper flakes.

  • Add chopped romaine to bowls or plates for two salads or one large salad. Add chicken, peppers and onions, and avocado slices. Drizzle dressing on top.

Calories: 405kcal | carbohydrate: 20G | protein: 16G | fat: 31G | Saturated fat: 4G | cholesterol: 36mg | sodium: 1030mg | Potassium: 1061mg | fiber: 10G | sugar: 5G | Vitamin A: 4040unit | Vitamin C: 141.8mg | calcium: 27mg | iron: 2.5mg