Low Sodium Flavorful Fajita Salad

Elevate your salad game with this irresistibly fresh and vibrant Low Sodium Flavorful Fajita Salad! Packed with tender strips of seasoned chicken, a colorful medley of sautéed bell peppers and onions, and nutrient-dense toppings like creamy avocado, juicy cherry tomatoes, and fiber-rich black beans, this dish proves that healthy doesn’t have to mean bland. A zesty homemade cilantro-lime dressing ties it all together, infusing every bite with bold, tangy flavor. Perfect for meal prep or a quick dinner, this low-sodium recipe delivers all the Tex-Mex flair you crave without the extra salt, making it a wholesome and satisfying choice. Ready in just 40 minutes and serving up to four, it’s the ultimate way to enjoy a guilt-free fajita-inspired feast!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breast
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 large Yellow bell pepper
• 1 medium Red onion
• 3 tablespoons Olive oil
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 0.5 teaspoon Chili powder
• 2 tablespoons Fresh lime juice
• 2 cloves Garlic cloves, minced
• 0.25 cup Fresh cilantro, chopped
• 1 head Romaine lettuce
• 1 large Avocado
• 1 cup Cherry tomatoes
• 1 cup Black beans (no salt added), drained and rinsed
• 1 cup Corn kernels (fresh or frozen and thawed)
• 0.5 teaspoon Black pepper

Directions

Step 1

Slice the chicken breast into thin strips.

Step 2

Core and slice the red, green, and yellow bell peppers into thin strips.

Step 3

Slice the red onion into thin rings.

Step 4

In a large pan, heat 1 tablespoon of olive oil over medium-high heat.

Step 5

Add the chicken strips to the pan and sprinkle cumin, paprika, chili powder, and black pepper over them. Stir well to coat.

Step 6

Cook the chicken strips for 6-8 minutes, or until fully cooked and lightly browned. Remove from pan and set aside.

Step 7

In the same pan, add another tablespoon of olive oil and sauté the bell peppers and onion for 5 minutes until they are slightly softened and charred.

Step 8

While the vegetables are cooking, prepare the dressing: in a small bowl mix the remaining olive oil, lime juice, minced garlic, and chopped cilantro. Whisk together and set aside.

Step 9

Chop the romaine lettuce and place it in a large mixing bowl.

Step 10

Slice the avocado and halve the cherry tomatoes.

Step 11

Add the avocado, tomatoes, black beans, corn kernels, cooked chicken, and sautéed vegetables to the bowl of lettuce.

Step 12

Pour the cilantro lime dressing over the salad, and gently toss until everything is well combined.

Step 13

Serve the salad immediately, garnishing with extra cilantro if desired.

Nutrition Facts

Serving size	(2577.3g)

Amount per serving	% Daily Value*
Calories	2044.9

Total Fat 92.0g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 8.2g
Cholesterol 295.8mg	0%
Sodium 543.6mg	0%
Total Carbohydrate 175.7g	0%
Dietary Fiber 56.3g	0%
Total Sugars 35.9g
Protein 151.8g	0%

Vitamin D 17.4IU	0%
Calcium 528.9mg	0%
Iron 21.1mg	0%
Potassium 6107.3mg	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: 38.7%

Protein: 28.4%

Carbs: 32.9%