Keto Fajita Chicken Salad

The Keto Fajita Chicken Salad is a vibrant, flavor-packed dish that delivers all the smoky, zesty satisfaction of classic fajitas without the carbs. Juicy seared chicken is tossed with sugar-free fajita seasoning, crisp bell peppers, creamy avocado, and a bright splash of lime, then served over a bed of fresh greens for the perfect balance of protein, healthy fats, and low-carb crunch. Ideal for weeknight dinners, meal prep, or entertaining, this keto-friendly salad keeps you energized and satisfied while staying true to your macros.

Course Dinner, Lunch, Main Course, Salad

Cuisine American, Mexican, Tex-Mex

Keyword gluten free, grain free, keto chicken salad, keto fajita salad, keto meal prep, low carb fajitas

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 420kcal

Equipment

Mixing bowl
large skillet
Cutting board
Chef's knife
Tongs
Whisk

Ingredients

For the fajita chicken

1 1/2 pounds boneless skinless chicken breasts cut into thin strips
2 tablespoons olive oil for marinating
1 tablespoon fresh lime juice
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground cayenne pepper optional, to taste
1 teaspoon fine sea salt plus more to taste
1/2 teaspoon freshly ground black pepper

For the salad base

6 cups mixed salad greens such as romaine, spring mix, or baby spinach
1 medium red bell pepper cored and thinly sliced
1 medium yellow bell pepper cored and thinly sliced
1/2 medium red onion thinly sliced
1 large ripe avocado pitted and sliced
1/4 cup fresh cilantro leaves roughly chopped

For the creamy lime dressing

1/3 cup sour cream full-fat
3 tablespoons mayonnaise sugar-free, full-fat
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon fine sea salt or to taste
2 tablespoons water to thin, as needed

Optional toppings

1/2 cup shredded cheddar or pepper jack cheese
1/4 cup sliced jalapeños fresh or pickled, to taste
1/4 cup crushed pork rinds for crunch, optional

Instructions

Add the sliced chicken to a mixing bowl and toss with olive oil and lime juice until evenly coated.
Sprinkle the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper over the chicken and toss until every piece is well covered in seasoning.
Cover and let the chicken marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours for deeper flavor.
While the chicken marinates, whisk together the sour cream, mayonnaise, lime juice, olive oil, cumin, garlic powder, and salt in a small bowl until smooth and creamy.
Whisk in just enough water to reach a pourable but still thick dressing consistency, then taste and adjust salt or lime juice as desired and set aside.
Arrange the salad greens on a large platter or divide among four bowls, then top with sliced bell peppers, red onion, avocado slices, and cilantro.
Heat a large skillet over medium high heat until hot, then add a light drizzle of oil if the pan is dry.
Add the marinated chicken to the hot skillet in a single layer and cook without moving for 2 to 3 minutes to develop a good sear on the first side.
Flip the chicken pieces and continue cooking, stirring occasionally, for another 4 to 6 minutes until the chicken is cooked through and lightly charred at the edges.
Remove the skillet from the heat and let the chicken rest for a couple of minutes so the juices redistribute.
Divide the warm fajita chicken over the prepared salad bowls, spooning any pan juices over the top for extra flavor.
Drizzle each salad with the creamy lime dressing and garnish with shredded cheese, jalapeños, and crushed pork rinds if using, then serve immediately.

Notes

For the best sear on the chicken, avoid overcrowding the skillet and cook in two batches if needed so the pieces can caramelize instead of steam. This salad is meal prep friendly if you store the components separately; keep the cooked chicken, chopped vegetables, greens, and dressing in individual containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave just until warm before assembling the salad to maintain tenderness. To keep net carbs low, use peppers and onion as written and measure optional toppings like jalapeños and pork rinds, adjusting amounts if you are tracking macros closely.

Nutrition