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Keto Salads

Chicken Fajita Salad

I often crave the bold flavors of chicken fajitas but without the carb-heavy tortillas. That’s why this keto chicken fajita salad has become a weeknight staple in my kitchen. Tender, marinated chicken strips mingle with sautéed peppers and onions atop a bed of crisp lettuce, finished with creamy avocado and toasted almonds for that perfect crunch.

15 min Prep time 15 min Cook time 30 min Total time 4 Servings 350 Calories
Chicken Fajita Salad

Ingredients

  • tablespoons cooking oil, divided
  • /4 cup lime juice
  • garlic clove, minced
  • /2 teaspoon ground cumin
  • /2 teaspoon oregano
  • pound boneless, skinless chicken breasts, cut into thin strips
  • onion, cut into thin wedges
  • red bell pepper, cut into thin strips
  • (7 ounce) can chopped green chilies, drained
  • cup whole almonds, toasted
  • Shredded lettuce
  • tomatoes, cut into wedges
  • avocado, sliced

Instructions

  1. Step 1

    First, I whisk together 1 tablespoon of the oil, lime juice, minced garlic, cumin, and oregano in a bowl. Then I toss the chicken strips in this marinade, cover, and let it sit for at least 30 minutes—this step infuses the meat with incredible zest. When you're ready to cook, heat the remaining oil in a large skillet over medium-high heat. Add the onion wedges and sauté for about 2 minutes, just until they soften slightly. Remove the chicken from the marinade, but make sure to reserve the liquid. Add the chicken to the skillet and stir-fry until it starts to brown, about 5 minutes. Toss in the red bell pepper strips, drained green chilies, and the reserved marinade. Cook for another 2 minutes, stirring often, so everything gets coated and the flavors meld. Finally, fold in the toasted almonds for a nutty crunch. To serve, arrange a generous bed of shredded lettuce on plates, spoon the hot chicken mixture over it, and top with fresh tomato wedges and slices of creamy avocado.

Chef's Tip

I always toast the almonds in a dry pan for a few minutes until fragrant—it deepens their flavor and adds a satisfying crunch. For even more heat, I sometimes toss in a diced jalapeño with the bell pepper.

Storage Tips

Store any leftover chicken mixture separately from the lettuce and avocado to prevent sogginess. Reheat the chicken gently in a skillet or microwave, then assemble the salad fresh just before serving.

Variation Tips

Swap the chicken with shrimp or flank steak for a different protein, and if you like spice, add a pinch of chili powder to the marinade. For a dairy-free option, top with guacamole and skip the cheese. Pair with a side of cauliflower rice or enjoy it as a wrap in low-carb tortillas.

Frequently Asked Questions