Chicken Fajita Salad with Avocado Lime Dressing

Chicken Fajita Salad with Avocado Lime Dressing

Course: Mains
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4 people
Author: Anna Bloomfield
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.
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Ingredients

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)

Optional garnishes

  • ½ red onion (finely sliced*)
  • 1 lime (quartered)
  • 1 handful coriander
  • 1 avocado (sliced*)

Instructions

For the marinade

  • Place all the marinade/dressing ingredients except the avocado and spinach into a blender and whizz until well combined. Pour ⅓ of the marinade over the chicken and place in the fridge to marinate for up to two hours.

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.

To assemble

  • 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.

Notes

*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.

Nutrition

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%)

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