Chicken Fajita Salad Bowl
with Lime Crema Dressing
Who said salad had to be boring?
Cals 615 · Prot 54 · Carbs 42 · Fat 28
Low Carb
25 min
Who said salad had to be boring?
Cals 615 · Prot 54 · Carbs 42 · Fat 28
Low Carb
Ingredients
Salad
Chicken breast
400 Grams
Red pepper
1 Piece
Red onion
1 Piece
Vegetable oil
1 Tbsp
Fajita seasoning
10 Grams
Salt
0.5 Tsp
Avocado
1 Piece
Romaine lettuce
300 Grams
Tomatoes
1 Piece
Dressing
Fresh coriander
15 Grams
Garlic cloves
1 Piece
Sour cream
4*
60 Grams
Honey
15 Grams
Lime
1 Piece
Vegetable oil
1 Tbsp
Chipotle powder
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2571 / 615 |
| Fats (g) | 28.2 |
| of which saturated (g) | 6.9 |
| Carbohydrates (g) | 42 |
| of which sugars (g) | 16.8 |
| Fibers (g) | 17.5 |
| Proteins (g) | 54.2 |
| Salt (g) | 0.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Wrap the chicken breasts in cling film.
- Place them on a chopping board.
- Using a rolling pin, bash the chicken breasts until halved in thickness.
- Deseed and finely slice the peppers.
- Peel and slice the onion.
2 Fry chicken
- Drizzle the chicken with oil, sprinkle with half of the fajita seasoning (reserve the rest for the veg).
- Heat a non-stick pan over a medium-high heat.
- Once hot, add the chicken breasts with a pinch of salt.
- Cook for 5-7 min on either side until golden and cooked through.
3 Fry peppers
- Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil.
- Once hot, add the peppers and onions with a pinch of salt.
- Cook for 4 min.
- Add the remaining fajita seasoning (and a splash of water if needed).
- Cook for 2 more min until softened.
- Once cooked, remove from the heat and set aside.
4 Prep salad
- Meanwhile, cut the avocado in half and remove the stone.
- Scoop the avocado out of its skin using a spoon, then slice it.
- Wash and finely slice the romaine lettuce.
- Roughly chop the tomatoes.
5 Make dressing
- Finely chop the coriander leaves.
- Peel and mince the garlic.
- In a bowl, combine the sour cream, honey, the juice of the 0.5 lime, the oil, a pinch of chipotle powder (spicy!), the garlic and the coriander.
- Season.
- Set the Lime Crema Dressing aside.
Tip! Use half or don't add the raw garlic to the dressing if you find the taste too punchy.
6 Serve
- Slice the chicken.
- Divide the lettuce between bowls.
- Top with the sliced chicken, peppers and onions, avocado and tomato.
- Drizzle with the dressing.
- Serve the Chicken Fajita Salad Bowl with Lime Crema Dressing.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?