Fabulous Fajita Salad (Low FODMAP)

20 Minutes prep • 10 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 2 • Ok to make ahead: Steps 1-3

This fabulous fajita salad is quick to make and oh-so-delicious. You’ll enjoy all the wonderful flavors of fajitas combined with a crisp green salad instead of the usual tortillas, cheese, and sour cream to weigh you down. The combination of my 15-Minute Fajitas and my cilantro lime vinaigrette make the perfect fajita salad. Be creative with the salad greens you use if you don’t have exactly what I list in this recipe, use what you have! Check out the video at the end of this recipe for the quick “how to” on making these fajitas in under 15 minutes!

Ingredients: Fajitas

3 tablespoons (1.9 oz) olive oil

2 chicken breasts, thinly sliced (12 - 16 oz)

2 tablespoons Smoke N Sanity Fajita Marinade and Seasoning (use code IBSGC15 for 15% discount)

1/2 red bell pepper (4 oz)

6 green onions (1.3 oz) (green part only), sliced

1/3 avocado (2.8 oz), sliced

Lime wedges for serving

1/2 teaspoon Kosher salt (.07 oz)

1/4 teaspoon black pepper (.03 oz)

Ingredients: Salad

2 cups (3 oz) spring mix, butter lettuce, arugula, or other lettuce of choice

1/2 cup (2.65 oz) jicama, peeled and chopped (omit for lower carb version)

2 Persian cucumbers (5.2 oz), peeled and chopped

3 ounces cherry tomatoes, chopped (optional)

Ingredients: Quick Cilantro Lime Vinaigrette

1 tablespoon (.5 oz) lime juice

2 tablespoons (1.3 oz) olive oil

1/4 cup (.14 oz) cilantro, chopped

1 teaspoon (.23 oz) maple syrup (omit for lower carb version)

1/2 teaspoon Kosher salt (.07 oz)

1/4 teaspoon black pepper (.03 oz)

Directions

(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/4 - 1/2 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.

(2) Prepare: Slice the chicken, bell peppers, and green onions for the fajitas. Peel and slice the jicama and cucumber. Wash and slice the cherry tomatoes, if using. Wash and dry the salad greens. Put all salad dressing ingredients in a jar and shake well to combine.

(3) Cook the chicken: Put a medium-large skillet over medium-high heat. When the oil is hot, add the chicken to the pan and spread it out in one layer. Sprinkle with 1 tablespoon of fajita seasoning. Cook for a minute or two, stirring and tossing the chicken. Add the green onions and bell peppers. Continue cooking and tossing until the chicken is just cooked through. Remove from the heat. Add the sliced avocado to the pan and toss once more.

(4) Make the salad: Toss the salad ingredients together in a bowl. Drizzle with the dressing and toss again.

(5) Plate and serve: Put a generous serving of salad on each plate. Add the cooked fajita meat to the top. Squeeze a lime wedge over the top and serve warm with additional lime wedges. (You may also let the fajitas cool and serve at room temperature but wait to put the fajitas on the salad until you’re ready to serve so the greens don’t wilt.)

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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