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This keto Fajita Salad is packed with fiber, flavor, and spice! I’m obsessed with the dairy-free cilantro vinaigrette that acts as the salad dressing and as the marinade for the chicken thighs.
Along with the grilled chicken we’ve got grilled peppers, onions, avocado, jalapeños, and the lettuce of course. You could also swap out the chicken for flank steak (yum!), or even shrimp!
The cooked marinated chicken can be stored in the fridge for four days which makes this healthy low-carb salad ideal for meal prep and lunchboxes — it will only take a few minutes to prepare this nutritious keto salad.
Hands-on Overall
Nutritional values (per serving)
Net carbs8.3 grams
Protein26.3 grams
Fat41 grams
Calories533 kcal
Calories from carbs 7%, protein 21%, fat 72%
Total carbs18.8 gramsFiber10.5 gramsSugars5.4 gramsSaturated fat9.8 gramsSodium708 mg(31% RDA)Magnesium80 mg(20% RDA)Potassium1,190 mg(59% EMR)
Ingredients (makes 4 servings)
Marinade:
- 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
- 1/3 cup lime juice (80 ml/ 2.7 oz)
- 1/4 cup cilantro leaves
- 1 clove garlic
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1 tsp sea salt
Fajitas:
- 450 g boneless, skinless, chicken thighs (1 lb)
- 1 large red bell pepper, sliced (210 g/ 7.4 oz)
- 1/2 medium red or white onion, sliced (50 g/ 1.8 oz)
- 2 tbsp ghee or butter (28 g/ 1 oz)
- 2 heads Romaine lettuce or any green lettuce (400 g/ 14.1 oz)
- 2 large avocados, diced or sliced (400 g/ 14.1 oz)
- 2 jalapeños, sliced (28 g/ 1 oz)
Instructions
- Combine the marinade ingredients together in a blender and blend until smooth.
- Add half to a container with the chicken and marinate in the refrigerator for at least one hour.
Reserve the rest for the dressing.
- Heat a large skillet over high heat, cook the chicken for 5-7 minutes per side until slightly charred and cooked through.
Remove, slice and set aside.
- Add the ghee to the skillet and add in the pepper and onion. Cook for 4-5 minutes until soft.
- To assemble, top the lettuce with the chicken, peppers, onion, avocado, and jalapeños. Top with dressing.
- Serve immediately, or store in the fridge for up to a day. The marinated and cooked chicken can be stored in the fridge for up to 4 days.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Lime juice, fresh |
| 1.6 g | 0.1 g | 0 g | 5 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Cumin, ground |
| 0.1 g | 0 g | 0.1 g | 1 kcal |
| Onion powder, spices |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Chicken thighs (skinless, boneless, raw) |
| 0 g | 22.1 g | 4.6 g | 136 kcal |
| Peppers, red bell, fresh |
| 2.1 g | 0.5 g | 0.2 g | 16 kcal |
| Onion, red, fresh |
| 0.8 g | 0.2 g | 0 g | 5 kcal |
| Ghee |
| 0 g | 0 g | 7.5 g | 68 kcal |
| Lettuce, Romaine |
| 1.2 g | 1.2 g | 0.3 g | 17 kcal |
| Avocado, fresh |
| 1.8 g | 2 g | 14.7 g | 161 kcal |
| Peppers, Jalapeno, fresh |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Total per serving |
| 8.3 g | 26.3 g | 41 g | 533 kcal |
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