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Low Carb Chicken Fajita Salad with Avocado Lime Dressing
Turn your favorite Mexican restaurant dish into a healthy, keto
How to Make It
Step 1
Make the dressing by combining the avocado, salt, first amount of olive oil, lime juice, and white wine vinegar into a smooth paste. There are 3 ways to do this: by hand with a fork or whisk in a bowl, in a bullet blender, or in a food processor. Then, at just 1 tsp at a time, add water until you bring the dressing to your preferred consistency. It needs to be viscous enough to coat your lettuce later. You should end up with about ¼ cup of dressing. Set the dressing aside for later.
Step 2
Lay a small chicken breast on a flat surface. Coat both sides of the chicken in the taco seasoning.
Step 3
Heat the second amount of olive oil in a small pan over medium heat. Place the chicken in the oil and put a lid on the pan. Cook for 4-5 minutes per side, adjusting the heat as necessary to avoid burning. However, you will end up with a fajita-like char around the chicken. When done, transfer the chicken to a surface to cool. Leave any leftover bits in the pan.
Step 4
Thinly slice your peppers, and toss them in the pan you used to cook the chicken. Cook the peppers for 3-4 minutes over a medium-low heat, letting them pick up the crispy bits in your pan. Set the peppers aside to cool when done.
Step 5
It’s time to assemble your salad! Arrange the romaine lettuce on a serving plate. Arrange the cooked peppers over the lettuce. Then, slice and arrange your chicken. Top the salad off with freshly chopped cilantro. You may serve your avocado lime dressing on the side or you may drizzle it across your salad. Enjoy!
Ingredients
- Avocado – 2-½ ounce
- Salt – ¼ teaspoon
- Olive Oil – 1-½ tablespoon
- Lime Juice, Fresh – 1 tablespoon
- White Wine Vinegar by Alessi – ¼ teaspoon
- Chicken Breast, Skin Removed Before Cooking – 4 ounce
- Taco Seasoning Mix – ½ teaspoon
- Olive Oil – 1-½ tablespoon
- Orange Bell Pepper – 1-½ ounce
- Romaine Lettuce – 1-½ ounce
- Cilantro – ½ tablespoon
