Chicken Fajita Salad

Gluten Free
Health score
26%
Chicken Fajita Salad
45 min.
2
222kcal

Suggestions


Craving a fiesta of flavor without the guilt? Look no further! This Chicken Fajita Salad is a vibrant and satisfying meal that's ready in under an hour. It's perfect for a quick lunch, a light yet substantial dinner, or even a flavorful side dish to spice up your BBQ.

This recipe takes all the best aspects of classic chicken fajitas – the tender, spice-rubbed chicken, the juicy tomatoes, and the creamy coolness – and transforms them into a light and refreshing salad. Plus, it's naturally gluten-free, making it a fantastic option for those with dietary restrictions.

What makes this salad truly special is the perfectly seasoned chicken. Marinated in a zesty blend of lime juice, chili powder, cumin, and green onions, the chicken is then broiled to tender perfection. The vibrant combination of flavors, balanced with the crisp romaine lettuce and topped with a dollop of nonfat sour cream alternative, offers a delightful textural and taste experience in every bite.

With just 222 calories per serving, you can indulge in this flavorful salad without sacrificing your health goals. Prepare to be amazed by how much flavor and satisfaction you can pack into a single, healthy bowl!

Ingredients

  • 0.5 pound chicken breast tenders 
  • 0.5 teaspoon chili powder 
  • tablespoons green onions sliced
  • 0.3 teaspoon ground cumin 
  • tablespoon juice of lime 
  • ounce monterrey jack cheese shredded reduced-fat
  • tablespoons nonfat cream alternative sour
  • 0.1 teaspoon pepper 
  • cups romaine lettuce shredded
  • 0.3 cup chunky salsa 
  • 0.1 teaspoon salt 
  • 0.5 cup tomatoes seeded chopped

Equipment

  • oven
  • broiler pan

Directions

  1. Place chicken in a shallow dish.
  2. Combine lime juice and next 4 ingredients; pour over chicken, turning to coat. Cover and marinate in refrigerator 45 minutes.
  3. Place chicken on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 7 to 8 minutes or until done, turning after 4 minutes.
  4. Remove from oven; slice chicken into 1/2-inch strips, and set aside.
  5. Place 1 cup lettuce on each of 2 salad plates, and top evenly with chicken, tomato, and remaining ingredients.

Nutrition Facts

Calories222kcal
Protein53.31%
Fat31.07%
Carbs15.62%

Properties

Glycemic Index
67
Glycemic Load
0.52
Inflammation Score
-10
Nutrition Score
24.281304146933%

Flavonoids

Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
0.28mg
Luteolin
0.02mg
Kaempferol
0.12mg
Myricetin
0.05mg
Quercetin
1.93mg

Nutrients percent of daily need

Calories:221.6kcal
11.08%
Fat:7.66g
11.78%
Saturated Fat:3.41g
21.29%
Carbohydrates:8.67g
2.89%
Net Carbohydrates:6.23g
2.26%
Sugar:3.2g
3.56%
Cholesterol:86.27mg
28.76%
Sodium:607.43mg
26.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.56g
59.12%
Vitamin A:4949.29IU
98.99%
Vitamin B3:12.69mg
63.47%
Vitamin K:66.28µg
63.12%
Selenium:39.62µg
56.61%
Vitamin B6:1mg
50.16%
Phosphorus:352.13mg
35.21%
Potassium:776mg
22.17%
Folate:83.99µg
21%
Vitamin B5:1.83mg
18.31%
Calcium:164.74mg
16.47%
Vitamin C:12.36mg
14.98%
Vitamin B2:0.25mg
14.55%
Magnesium:53.74mg
13.44%
Manganese:0.21mg
10.74%
Vitamin B1:0.15mg
9.78%
Fiber:2.44g
9.75%
Zinc:1.44mg
9.63%
Iron:1.58mg
8.76%
Vitamin E:1.16mg
7.74%
Vitamin B12:0.38µg
6.34%
Copper:0.12mg
5.93%
Vitamin D:0.2µg
1.32%
Source:My Recipes