Low Carb Fajita Salad

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Low Carb Fajita Salad

A Delicious summer salad full of flavour and Low Carb.

Recipe by Lauren Lester from Ketodietapp.com


Nutritional Values per serving

Macronutrient ratio: Calories from carbs (7%), protein (21%), fat (72%)

Total Carbs 18.8 grams
Fiber 10.5 grams
Net Carbs 8.3 grams
Protein 26.3 grams
Fat 41 grams
of which Saturated 9.8 grams
Calories 533 kcal
Magnesium 80 mg (20% RDA)
Potassium 1,190 mg (60% EMR)


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


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)


  1.  Combine the marinade ingredients together in a blender and blend until smooth.
  2. Add half to a container with the chicken and marinate in the refrigerator for at least one hour.
    Reserve the rest for the dressing.
  3. Heat a large skillet over high heat, cook the chicken for 5-7 minutes per side until slightlycharred and cooked through.  Remove, slice and set aside.
  4.  Add the ghee to the skillet and add in the pepper and onion. Cook for 4-5 minutes until soft.
  5.  To assemble, top the lettuce with the chicken, peppers, onion, avocado, and jalapeños. Top with dressing.
  6. 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.

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