Heart-Healthy Flavorful Fajita Salad

Experience a burst of vibrant flavors and wholesome nutrition with this Heart-Healthy Flavorful Fajita Salad. This easy-to-make recipe combines tender, cumin-and-chili-marinated chicken, sautéed bell peppers, and red onions atop a crisp bed of romaine lettuce, cherry tomatoes, creamy avocado, and fresh cilantro. A zesty lime and Greek yogurt dressing ties it all together for a light yet satisfying meal. Perfect for busy weeknights, this salad comes together in just 30 minutes and is packed with protein, healthy fats, and vibrant veggies, making it an ideal choice for heart-conscious eaters. Whether you're meal prepping or serving it fresh, this colorful salad is sure to delight.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons Extra-virgin olive oil
• 2 tablespoons Lime juice
• 2 cloves, minced Garlic
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Salt
• 1 pound, sliced into strips Boneless, skinless chicken breast
• 1 medium, sliced Red bell pepper
• 1 medium, sliced Yellow bell pepper
• 1 medium, sliced Red onion
• 6 cups, chopped Romaine lettuce
• 1 cup, halved Cherry tomatoes
• 1 large, diced Avocado
• 0.25 cup, chopped Cilantro
• 0.5 cup Low-fat Greek yogurt
• 2 tablespoons Water

Directions

Step 1

In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, black pepper, and salt to create the marinade.

Step 2

Place the chicken strips in a shallow dish and pour half of the marinade over the chicken, reserving the other half for later. Ensure all pieces are well-coated. Cover and let marinate in the refrigerator for at least 15 minutes.

Step 3

Heat a large non-stick skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes until cooked through, turning occasionally.

Step 4

Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the sliced red and yellow bell peppers along with the red onion slices. Sauté them for about 3-4 minutes until they are tender yet slightly crisp.

Step 6

In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, avocado, and cilantro.

Step 7

Top the salad with the cooked chicken and sautéed vegetables.

Step 8

In a separate small bowl, mix the reserved marinade with Greek yogurt and water to make the dressing.

Step 9

Drizzle the dressing over the salad, toss gently to combine, and serve immediately.

Nutrition Facts

Serving size	(1706.6g)

Amount per serving	% Daily Value*
Calories	1679.1

Total Fat 78.1g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 400.3mg	0%
Sodium 1115.7mg	0%
Total Carbohydrate 85.8g	0%
Dietary Fiber 27.6g	0%
Total Sugars 31.5g
Protein 164.6g	0%

Vitamin D 66.8IU	0%
Calcium 373.8mg	0%
Iron 11.3mg	0%
Potassium 4057.8mg	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: 41.2%

Protein: 38.6%

Carbs: 20.1%