Dairy-Free Flavorful Fajita Salad

Craving vibrant Tex-Mex flavors without the dairy? This Dairy-Free Flavorful Fajita Salad is a fresh, wholesome spin on traditional fajitas, perfect for a lighter yet satisfying meal. Juicy marinated chicken breasts are seared to perfection and paired with an array of colorful sautéed bell peppers and red onions, all nestled atop a crisp bed of romaine lettuce. Creamy avocado, sweet cherry tomatoes, and a zesty lime dressing add layers of texture and flavor, while fresh cilantro ties the dish together with an herbaceous finish. A quick 35-minute recipe that's perfect for meal prepping or weeknight dinners, this salad is a delicious, gluten-free, and dairy-free option that doesn’t skimp on bold taste!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 3 tablespoons Olive oil
• 2 whole Lime
• 2 teaspoons Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 whole Red bell pepper
• 1 whole Yellow bell pepper
• 1 whole Green bell pepper
• 1 medium Red onion
• 1 head Romaine lettuce
• 1 whole Avocado
• 1 cup Cherry tomatoes
• 0.5 cup Cilantro

Directions

Step 1

Begin by preparing the marinade for the chicken. In a small bowl, combine the juice of one lime, 2 tablespoons of olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well.

Step 2

Place the chicken breasts in a large zip-lock bag or a shallow dish and pour the marinade over them. Massage the marinade into the chicken ensuring even coverage and let it marinate for at least 20 minutes in the refrigerator.

Step 3

While the chicken is marinating, prepare the vegetables. Thinly slice the red, yellow, and green bell peppers as well as the red onion. Set aside.

Step 4

Wash and chop the romaine lettuce and place it in a large salad bowl.

Step 5

Halve the cherry tomatoes and dice the avocado. Add them to the salad bowl along with roughly chopped cilantro.

Step 6

Once the chicken has marinated, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 7

Add the marinated chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until fully cooked through and no longer pink in the middle.

Step 8

Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

Step 9

In the same skillet, add the sliced bell peppers and red onion. Sauté them for about 5 minutes until they are tender but still crisp.

Step 10

Arrange the sliced chicken and sautéed vegetables over the bed of romaine lettuce.

Step 11

Squeeze the juice of the second lime over the salad for a fresh zesty flavor.

Step 12

Toss the salad gently to combine all ingredients before serving.

Nutrition Facts

Serving size	(1942.7g)

Amount per serving	% Daily Value*
Calories	1345.2

Total Fat 76.2g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 8.6g
Cholesterol 206.4mg	0%
Sodium 3457.2mg	0%
Total Carbohydrate 98.5g	0%
Dietary Fiber 36.6g	0%
Total Sugars 26.2g
Protein 88.2g	0%

Vitamin D 0IU	0%
Calcium 434.3mg	0%
Iron 13.7mg	0%
Potassium 4378.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 24.6%

Carbs: 27.5%