We never tire of chicken fajita salad — it’s quick, healthy, and low in carbs. If you want a lighter option, skip the tortillas and serve the sizzling chicken fajitas over a bed of crisp lettuce. 
Low Carb Chicken Fajita Salad Recipe
A crisp bed of lettuce topped with seasoned chicken fajitas and fresh tomato salsa makes a satisfying low-carb meal. The fajita mixture is full of flavor on its own, so a vinaigrette isn’t always necessary. If you’d like extra brightness, drizzle the salad with the cumin-lime dressing described below.
Video: Healthy Chicken Fajita Salad Recipe
How to Make Chicken Fajita Salad
This skillet-style chicken fajita comes together in under 30 minutes. The cumin-lime dressing is bright and refreshing and pairs perfectly with the warm fajita mixture. The dressing stores well in the refrigerator for up to a week, so you can make it ahead if you like. The recipe yields just enough dressing for this batch of fajitas, but you can double it if you want extra for other salads.
Can You Freeze This Recipe?
Yes. The cooked fajita mixture freezes well, making this an excellent meal-prep option. Thaw in the refrigerator, then reheat on the stovetop or in the microwave until warmed through. Assemble with fresh lettuce and toppings when ready to serve for quick weeknight dinners.
Favorite Toppings for this Salad:
- Mexican cotija or queso fresco
- Sharp cheddar cheese
- Toasted pumpkin seeds (low carb)
- Walnuts or almonds
- Fresh chopped cilantro
- Minced jalapeños or other fresh chili peppers
Chicken Fajita Salad With Cumin-Lime Dressing
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Ingredients
Cumin-Lime Dressing Ingredients
- 1/4 cup (60 ml) grape seed oil or canola oil
- Zest of 1 lime
- 2 tablespoons (30 ml) fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger (optional)
- 1 teaspoon Kosher salt, or to taste
- Freshly ground black pepper, to taste
Chicken Fajita Ingredients
- 1 pound boneless skinless chicken breast or thighs, sliced into thin strips
- 1/4 cup (60 ml) grape seed oil or canola oil (for marinade, plus more for cooking)
- 3 cloves garlic, minced
- 1 Tablespoon (15 ml) lime or lemon juice
- 2 teaspoons (10 ml) Worcestershire sauce
- 2 teaspoons (10 ml) chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sugar
- 1/2 teaspoon Kosher salt, or to taste
- 1 onion, sliced
- 1 large bell pepper, seeded and thinly sliced
- 1 jalapeño, seeded and minced (optional)
Salad Ingredients
- 1–2 heads lettuce, washed and torn into bite-sized pieces
- 1 cup salsa (optional)
Instructions
Make the Dressing
- In a bowl, whisk together oil, lime zest, lime juice, garlic, oregano, cumin, optional ginger, salt, and pepper until well combined. Set aside or refrigerate until ready to use.
Make the Chicken Fajitas
- Make the marinade: In a large bowl combine 1/4 cup oil, garlic, lime or lemon juice, Worcestershire sauce, chili powder, cumin, smoked paprika, sugar, and salt.
- Add the chicken, toss to coat, cover, and chill for about 20 minutes (longer if you have time).
- Heat a large skillet over high heat with about 1 tablespoon oil. Add the onions and cook until lightly golden (about 1 minute). Add the bell peppers and sear until slightly charred. Add jalapeño if using, cook 1 more minute, then transfer the vegetables to a plate and set aside.
- In the same pan over high heat, add the marinated chicken. Do not add excess marinade if you want a nicely seared, slightly charred texture; add it only if you prefer a saucier mixture.
- Cook the chicken until done, stirring occasionally. Return the pepper and onion mixture to the pan and cook 1 more minute to combine and heat through. Allow the fajitas to cool slightly before adding to the salad.
Finish the Salad
- Toss the lettuce with the cumin-lime dressing when ready to serve. Plate the dressed lettuce, top with warm chicken fajitas, and add optional fresh salsa or your favorite toppings.
Video
Nutrition Information per Serving
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