Chicken Fajita Salad Bowl
This Chicken Fajita Salad Bowl has it all, except the carbs. Fresh, crisp, delicious, and, best of all, healthy! Using fresh ingredients and my special Fajita Seasoning Blend, you can’t go wrong with this combination. Whether you’re dieting or not, this is such a great way to enjoy fajitas!
The Love for Fajitas
Just about everyone knows the feeling of sitting in one of those chain restaurants when a waitress walks by carrying a sizzling plate. The smell is overwhelming. You know what it is; it’s fajitas! Almost every time, someone from the table says, “Oooh! I’m getting fajitas!
Now, I know not everyone loves fajitas. But this is a definite hit for everyone to try out.
Low-Carb Fajitas Salad Bowl
Many people these days are looking for low-carb options for traditional meals they love without compromising taste. At least, not too much. This Chicken Fajita Salad Bowl does just that! The flavors of this are just amazing! You won’t miss that flour tortilla shell one bit!
Chicken Fajita Salad Bowl
Making a fajita into a salad bowl is really quite simple. However, the big mistake some people make is adding too much lettuce. “What!?!” you might ask. “Isn’t a salad supposed to have lots of lettuce?” Well, not really. And that’s where people go wrong. It all depends on the salad. Although lettuce is the main ingredient in many green salads, this is not a green salad. In this application, however, you want to taste the various components of the salad. So I recommend only a small amount of lettuce, like a 1/4 cup. Yeah! That’s all!
This salad’s star is the chicken and the seasoning, not the lettuce. Here’s the list of what I put in my Chicken Fajita Salad Bowl:
- Lettuce
- Chicken Breast, boneless/skinless
- Corn
- Fresh Pico de Gallo
- Bell Peppers, fajita seasoned
- Sweet Onions, fajita seasoned
- Avocado
- Cheddar Cheese
- Sour Cream
- Lime Juice
- Fresh Cilantro
Fajita Seasoning: Below is the amazing recipe for my fajita seasoning blend!
Corn: For the corn, I go simple and use canned. You can’t always grill corn. But everything else is fresh!
Pico de Gallo: I always make my Pico de Gallo from scratch. It’s super simple so why skimp on taste?
Avocado: See my simple tips for choosing the right avocados – Avocado Crema
Amazing Fajita Seasoning
This fajita seasoning is the best I’ve ever had! I mix a bunch of this at a time because we eat fajitas almost weekly in my house. They were my son’s favorite until he got introduced to Indian food, Chicken Tikka Masala especially.
Here is the simple recipe:
- 1/4 cup Paprika
- 1/4 cup Cumin
- 2 Tablespoons Chili Powder
- 1 Tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Dried Oregano
This can be doubled if needed.
Variations and Substitutions
I love things that are versatile, and this Chicken Fajita Salad Bowl definitely is versatile. Here are a few variations:
Proteins:
- Steak
- Ground Beef, Chicken, or Turkey
- Pulled Pork
- Shrimp
- Lobster
- Beans
Marinating:
If I’m making steak or chicken and I have the time, I will marinate the meat for 2 hours on the counter. And, “Yes,” it is safe to do, but no more than 2 hours. I will put the cut meat in a ziptop bag, add the fajita seasoning with 1/4 cup Canola Oil and 2 tablespoons Lime Juice. I zip it up & mix it around until everything is nice and coated.
Toppings:
The toppings are really up to you. Add what you like, take off what you don’t. Here’s some suggestions:
- Black beans
- Jalapenos
- Swap Salsa for the Pico
- Swap Queso Fresco for the Cheddar
Try out a few different variations! Have fun with it!
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Other Amazing Recipes That You’ll Love!
Chicken Fajita Salad Bowl
Ingredients
- 1-1.5 pounds Chicken Breast, boneless skinless
- 1 large Bell Pepper, sliced (I use parts of peppers of various colors)
- 1 large Sweet Onion, sliced
- 1/4 cup Canola Oil, divided
- 1/2 cup Fajita Seasoning, divided (see Recipe Notes for a recipe)
- 1/4 cup Lime Juice, divided
- 1 head Romaine Lettuce, chopped
- 1 15.25 ounce can Whole Kernel Corn
- 1 cup Fresh Pico de Gallo (substitute salsa)
- 1 medium Avocado, diced
- 1 cup Shredded Cheddar Cheese
- Sour Cream, for topping
- Fresh Cilantro, torn garnish
- Salt and Pepper to taste
Instructions
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Cut the chicken breast into 1/2 inch cubes and slice the bell pepper and onion.
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Heat a medium skillet over medium-high heat. Add 2 tablespoons of canola oil. When it begins to shimmer, add the vegetables and season with salt & pepper. Cook, stirring often, until the peppers begin to bend easily.
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Add 2 tablespoons of lime juice and 1/4 cup of the fajita seasoning. Mix everything well and cook for another 2 minutes. If the vegetables look dry, add a little water so the seasoning coats everything.
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Remove the vegetables to a plate and cover with foil to keep warm. This will also help them cook a little more.
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In the same pan, add the remaining 2 tablespoons of canola oil. Add the chicken and season with salt and pepper. Cook until the chicken is done, about 5-7 minutes, being careful to not overcook.
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Add the remaining 2 tablespoons of lime juice and 1/4 cup of fajita seasoning. Stir the chicken to completely coat it all. Add some water if the seasoning looks dry.
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Remove the chicken to a plate and allow it to cool as you build your salad.
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In a bowl, add about 1/4 cup of lettuce. Then add some corn, pico de gallo, bell pepper and onion mix, and chicken. Top with fresh avocado, cheddar cheese, sour cream, and fresh cilantro leaves. Enjoy!
Recipe Notes
Fajita Seasoning
- 1/4 cup Paprika
- 1/4 cup Cumin
- 2 Tablespoons Chili Powder
- 1 Tablespoon Garlic Powder
- 2 teaspoons Kosher Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Dried Oregano
This can be doubled if needed.
