Chicken Fajita Salad Bowls by Erica

Grain-free yet still so satisfying, these Chicken Fajita Salad Bowls are the perfect healthy, warm weather meal. They’re a nutritious, low-carb way to enjoy chicken fajitas. And with Cinco de Mayo just around the corner, these bowls allow you to join the festivities guilt-free. With all these yummy Tex-Mex flavors, it’s pretty hard to go wrong!

 
 

Now, I used all of my personal favorite fajita-style toppings for this recipe: cheese, guac (ALL the guac!), salsa, sour cream, and fried onions and peppers. Feel free to mix and match different toppings if you like!

I used romaine lettuce for the base of the salad because I love the crunch of romaine, and it has a nice neutral flavor.

 
 

To get started, you want to mix up the seasoning for your chicken. I’ve included a recipe for fajita-style seasoning, but you can use your favorite mix instead.

 
 

Let’s get the chicken going since it takes the longest to cook. Sprinkle it generously with salt on both sides.

Sorry about the hair tie line on my arm. #MomLife

 
 

Sprinkle half of the seasoning evenly on top of one side of the chicken, rub it in, flip, and repeat.

 
 

Bake until cooked through. This only takes about 25 minutes at 425ºF.

You can slice it or shred it, whichever you prefer. I think sliced is prettier, but you do you!

 
 

While the chicken is cooking in the oven, fry up the onions and peppers. I can’t stand crispy onions (they make my tummy hurt), so I cook them to death before I add the peppers. But feel free to cook them to your preferred doneness!

You can also use the time that the chicken is baking to mix up some guacamole, shred the cheese, and tear up the lettuce.

 
 

Now let’s assemble the salad! Put some lettuce in a bowl.

 
 

Pile on the toppings! And you’re done. Time to devour.

 
 

As I mentioned, you can add your favorite toppings if you like, such as black beans, corn, sliced black olives, or tortilla chips. You could also serve it over rice for a heartier meal. Or wrap it all up in a tortilla if you’d like! Sliced avocados can sub for for the guacamole if you’re pressed for time.

If you’re a master at the grill, feel free to cook the chicken on it! That way, you won’t have to heat up your house.

 
 

What would you add to make these salad bowls your own?