Go Back
fajita salad

Chicken Fajita Salad

Print Recipe Pin Recipe
Servings: 2
Course: Salad
Ingredients Method Notes

Ingredients
  

Salad
  • 3 cups bell peppers sliced and assorted
  • 1/2 red onion sliced
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tsp salt
  • pinch ground pepper
  • 2 chicken breasts cut into 1/2" strips
  • 3 cups salad greens
  • 1/4 cup cilantro leaves
Creamy Cilantro Dressing
  • 1 clove garlic grated
  • 1 1/2 cups cilantro
  • 3/4 cup Dr. Becky's lower-histamine mayo

Method
 

  1. To make the dressing, combine all ingredients in a food processor or blender and blend until smooth. Transfer to an airtight container and keep refrigerated until needed. Dressing will keep for up to 5 days in the refrigerator. 
  2. Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon olive oil to the hot pan and then the chicken, peppers and onions. Allow to cook for 1-2 minutes and then stir and add the spices. Continue cooking for another 5-6 minutes, stirring occasionally until the chicken has cooked through and vegetables are tender and slightly blistered.   Remove from the heat. 
  3. Toss salad greens and cilantro leaves into 2 bowls and top with the fajita chicken and vegetables. Drizzle with cilantro dressing and serve immediately. 

Notes

You can find the recipe for lower-histamine mayo here.