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.
Servings: 4 servings
- 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