Chicken Fajita Salad
Tender, marinated chicken, sautéed veggies, and a medley of spices are married with lettuce, cucumber, and red onions, then drizzled with a creamy yogurt dressing. If you're a fan of fajitas, you'll adore this lighter, yet equally satisfying, salad rendition.
Servings: 2
Ingredients
- 1 onion I used a yellow onion but any works
- 8 mini bell peppers or 2 regular ones
- 4 chicken thighs boneless skinless, but you can also use chicken breast
- ¼ teaspoon pepper
- ½ tablespoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon chipotle chili powder or any chili seasoning making sure it's unsalted. If it contains salt, leave out the salt in this recipe
- 1.5 tablespoons olive oil
- 2 cups lettuce thinly sliced
- 1 cup cucumber diced
- ½ red onion thinly sliced
Instructions
- Preheat the oven to 400F or adjust the temperature for chicken on the air fryer. Take the sliced chicken, thinly sliced onion, bell pepper, jalapeno (if desired), and the seasonings, tossing them in a drizzle of olive oil or avocado oil.
- Then, spread this onto a baking sheet or air fryer basket, cooking it until the chicken is fully done, and the vegetables achieve a delightful caramelized finish.
- While the fajita filling cooks, assemble the salad.
- Begin with a bed of fresh lettuce, and then layer on slices of crisp cucumber and thinly sliced red onion.
- Once the chicken and veggies have cooled slightly, place them over the vibrant greens.
- For the finishing touch, whip up a creamy yogurt dressing by combining yogurt, a pinch of salt, a drizzle of olive oil, and lemon juice to taste, ensuring it's well-mixed.
- Pour the dressing over your Chicken Fajita Salad, or serve it on the side.
Video
Nutrition
Calories: 484kcal | Carbohydrates: 21g | Protein: 48g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 219mg | Sodium: 256mg | Potassium: 1151mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4300IU | Vitamin C: 154mg | Calcium: 107mg | Iron: 3mg
