We all know that salads, especially “healthy” salads, can be pretty damn boring—and when you’re trying to drop a few extra pounds, there’s nothing worse than being forced to eat bland, lackluster food.
This salad, which is loaded up on bell peppers, red onions, avocados, jalapenos, and fajita-style chicken, is anything but boring. In fact, it’s about as flavor-packed and tasty as you’ll find, while still maintaining its “healthy” status.
Recipe and photo courtesy Rene Barker, founder of Eat Style Create.
Makes 4 servings
- 3-4 chicken thighs
- 3 Tbsp chicken fajita seasoning
- Non-stick spray
- 1 Tbsp olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 4 cups lettuce
- 1 jalapeño, sliced
- ½ bunch cilantro, roughly chopped
- 1 avocado, sliced
- Salsa (optional)
- Low-calorie salad dressing (optional)
How to make it
Place chicken in a bowl and cover top and bottom of each thigh with fajita seasoning.
Heat a griddle (or outdoor grill) over medium-high heat. Once heated, spray griddle with non-stick spray and add chicken. Cook for 5-8 minutes and flip. Cook additional 5-8 minutes or until chicken is cooked through and crispy. Remove from pan and set aside.
Add olive oil to same pan. Add bell peppers and onions, and cook until charred and cooked through. Remove from pan and set aside.
While peppers and onions are cooking, dice other veggies and slice cooked chicken into strips.
Fill a large bowl with lettuce and top with chicken and veggies. Serve with salsa or dressing and enjoy.