Gluten-Free Flavorful Fajita Salad

Dive into a burst of bold Tex-Mex flavors with this Gluten-Free Flavorful Fajita Salad! This vibrant recipe combines tender marinated chicken, smoky sautéed bell peppers, and sweet red onions, all served atop a crispy bed of romaine lettuce. Juicy cherry tomatoes, creamy avocado, and a sprinkle of fresh cilantro add refreshing balance, while gluten-free tortilla chips provide a satisfying crunch. Seasoned with a zesty lime marinade that’s packed with chili powder, smoked paprika, and a hint of garlic, every bite is both savory and bright. Ready in just 35 minutes, this hearty, gluten-free salad is perfect for weeknight dinners or meal prep, offering a healthy yet indulgent alternative to traditional fajitas.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 2 tablespoons Lime juice
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Chili powder
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 pieces Bell peppers (mixed colors)
• 1 medium Red onion
• 2 hearts Romaine lettuce
• 1 large Avocado
• 1 cup Cherry tomatoes
• 0.25 cup Fresh cilantro
• 1 cup Gluten-free tortilla chips

Directions

Step 1

Begin by slicing the chicken breasts into thin strips.

Step 2

In a large bowl, combine olive oil, lime juice, cumin, paprika, chili powder, garlic powder, salt, and pepper. Mix well.

Step 3

Add the chicken strips to the marinade and let it sit for at least 10 minutes.

Step 4

While the chicken is marinating, slice the bell peppers and red onion into thin strips.

Step 5

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes or until the chicken is cooked through. Transfer the chicken to a plate.

Step 6

In the same skillet, add the sliced bell peppers and red onion. Cook for another 5-7 minutes until the vegetables are tender and slightly charred.

Step 7

Meanwhile, chop the romaine lettuce into bite-sized pieces and place them in a large serving bowl.

Step 8

Halve the cherry tomatoes and dice the avocado. Add them to the salad bowl.

Step 9

Return the cooked chicken to the skillet to reheat slightly, then add the chicken and peppers-onion mix on top of the salad.

Step 10

Garnish with chopped fresh cilantro and lightly crushed gluten-free tortilla chips.

Step 11

Toss the salad lightly to combine all the ingredients and serve immediately.

Nutrition Facts

Serving size	(2786.3g)

Amount per serving	% Daily Value*
Calories	2182.1

Total Fat 102.7g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 7.3g
Cholesterol 295.8mg	0%
Sodium 2327.9mg	0%
Total Carbohydrate 189.3g	0%
Dietary Fiber 55.1g	0%
Total Sugars 44.2g
Protein 145.8g	0%

Vitamin D 3.5IU	0%
Calcium 722.5mg	0%
Iron 21.8mg	0%
Potassium 6244.4mg	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: 40.8%

Protein: 25.8%

Carbs: 33.4%