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Chicken Fajita Salad
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5 from 1 vote

Chicken Fajita Salad

Cure your Mexican food cravings with a lower carb salad featuring all your favorite ingredients. Fajita seasoned chicken, black beans, peppers and low carb tortillas combine for a satisfying meal.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Salad
Cuisine: Mexican
Servings: 4 servings
Calories: 479kcal


  • 4 small low carb tortillas
  • 2 teaspoons lemon juice
  • 2 teaspoons apple cider vinegar
  • ½ Tablespoons worcestershire sauce
  • ½ teaspoon cumin
  • ½ teaspoon garlic
  • ½ teaspoon smoked paprika
  • 4 boneless skinless chicken thighs cut in 1.5"x1" pieces
  • 1 Tablespoon olive oil
  • ¼ cup diced onion may use frozen
  • ¼ cup diced green bell peppers may use frozen
  • ¾ cup black beans
  • 8 cups romaine lettuce
  • 8-10 cherry tomatoes halved
  • ½ cup grated cheddar cheese
  • ½ cup sour cream
  • ½ cup salsa


  • Preheat oven to 375 degrees.
  • Slice tortillas into thin strips with a pizza cutter. Place on cookie sheet and bake until crispy-about 10 minutes. Remove from oven and set aside. (Watch carefully to prevent over cooking.)
  • Meanwhile, add next 7 ingredients to a zipper lock bag (lemon juice through chicken) and allow to marinate 15-30 minutes.
  • Heat olive oil in a skillet over medium heat.
  • Add chicken (discard marinade), onion and bell pepper to skillet and cook until chicken is done throughout- about 10 minutes. Stir to allow even cooking. Add beans to skillet and cook 2-3 minutes to heat thoroughly.
  • In 4 large bowls, build salads as follows:
  • Romaine, tomatoes, chicken mixture, grated cheese, sour cream, salsa, tortilla strips.


Serving size: ¼ recipe
Calories-451, Fat-22gm, Carb-27gm, Sodium-833gm, Fiber-5gm, Protein-39gm


Calories: 479kcal | Carbohydrates: 18g | Protein: 30g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 116mg | Sodium: 461mg | Potassium: 834mg | Fiber: 6g | Sugar: 5g | Vitamin A: 9150IU | Vitamin C: 23.7mg | Calcium: 199mg | Iron: 3.5mg