Soy-Free Flavorful Fajita Salad

Bright, bold, and completely soy-free, the Soy-Free Flavorful Fajita Salad is a vibrant and satisfying meal that combines classic Tex-Mex flavors with a healthy twist. Roasted bell peppers, red onions, and juicy chicken breasts are coated in a smoky blend of cumin, paprika, and garlic powder, then paired with crisp romaine lettuce, creamy avocado, and sweet cherry tomatoes. Finished with a zesty drizzle of lime juice, crunchy corn tortilla strips, and a sprinkle of fresh cilantro, this colorful fajita-inspired salad is packed with nutrients and bursting with flavor. Quick to prepare in just 35 minutes, this gluten-free and soy-free recipe is perfect for weeknight dinners or as a show-stopping dish for your next gathering. Get ready to enjoy all the flavors of fajitas in a fresh and wholesome salad!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 Bell peppers (assorted colors: red, yellow, green)
• 1 Red onion
• 3 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 Romaine lettuce hearts
• 1 Avocado
• 1 cup Cherry tomatoes
• 3 tablespoons Lime juice
• 2 tablespoons Fresh cilantro leaves
• 2 Chicken breasts
• 4 Corn tortillas

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice the bell peppers and red onion into thin strips.

Step 3

Place the chicken breasts between two sheets of parchment paper and pound them to an even thickness.

Step 4

In a large mixing bowl, combine the olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper.

Step 5

Add the sliced vegetables and chicken breasts to the bowl and toss to coat them evenly with the spice mixture.

Step 6

Spread the vegetables and chicken in a single layer on a baking sheet. Roast for 20 minutes, turning halfway through until the chicken is cooked through and the vegetables are tender.

Step 7

While the chicken and vegetables are roasting, chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.

Step 8

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

Step 9

Once the chicken is cooked, allow it to rest for a few minutes, then slice it thinly.

Step 10

Warm the corn tortillas over a dry skillet. Once warm, cut them into strips for crunchy toppings.

Step 11

Drizzle lime juice over the salad and gently toss to combine.

Step 12

Add the roasted vegetables and sliced chicken on top of the salad.

Step 13

Garnish with fresh cilantro leaves and tortilla strips. Serve immediately.

Nutrition Facts

Serving size	(1683.8g)

Amount per serving	% Daily Value*
Calories	1890.7

Total Fat 84.7g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 6.7g
Cholesterol 286mg	0%
Sodium 1542.7mg	0%
Total Carbohydrate 157.6g	0%
Dietary Fiber 40.0g	0%
Total Sugars 29.9g
Protein 131.6g	0%

Vitamin D 0IU	0%
Calcium 382.5mg	0%
Iron 13.3mg	0%
Potassium 2556.3mg	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: 39.7%

Protein: 27.4%

Carbs: 32.8%