Chicken Fajita Salad with Avocado Lime Dressing
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4 people
Paleo and Low FODMAP. A lighter version of your regular chicken fajita, this chicken fajita salad with avocado lime dressing is sure to become a summer favourite in your home.
For the marinade/dressing
- 3 tablespoons olive oil
- 1 clove garlic (crushed*)
- 50 ml lime juice
- 1 teaspoon sugar**
- ½ teaspoon cumin**
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne**
- 1 teaspoon salt
- 1 avocado
- 1 large handful spinach leaves
For the salad
- 6 chicken thighs (skinless and boneless cut into strips.)
- 3 peppers
- 1 large lettuce (romaine or cos work very well but use other varieties if you find these too bitter)
- ½ red onion (finely sliced*)
- 1 lime (quartered)
- 1 handful coriander
- 1 avocado (sliced*)
For the dressing
Add the avocado, spinach and a dash of water to the remaining marinade. Whizz, adding more water as necessary until the dressing is smooth, creamy and just pourable. Pour into a bowl and refrigerate.
Cut the lettuce into chunks and place on a large serving plate.
Heat a non-stick pan over a high heat.
When the pan is hot, add the chicken and its marinade and cook, turning often, until the chicken is very nearly cooked through (12-15 minutes). Add the pepper to the pan. Toss, and cook for a further 3-5 minutes until the chicken is thoroughly cooked and the pepper is beginning to char.
Place the peppers and chicken on top of the salad leaves.
Top with any optional garnishes you wish.
Drizzle over some of the dressing, and serve with the remaining dressing on the side.
*For a low FODMAP diet replace 1 tablespoon of the olive oil and the garlic clove with 1 tablespoon of garlic infused oil and omit the red onion and avocado from the garnishes (a low FODMAP diet allows you to eat ¼ of an avocado per sitting).
**For a paleo diet replace the sugar with agave and omit the cumin and cayenne – it’s still amazing, believe me.
Calories: 664kcal (33%) | Carbohydrates: 19g (6%) | Protein: 30g (60%) | Fat: 53g (82%) | Saturated Fat: 11g (55%) | Cholesterol: 166mg (55%) | Sodium: 724mg (30%) | Potassium: 1060mg (30%) | Fiber: 9g (36%) | Sugar: 5g (6%) | Vitamin A: 1330IU (27%) | Vitamin C: 92mg (112%) | Calcium: 47mg (5%) | Iron: 2.5mg (14%)