Chicken Fajita Salad Bowl

with Lime Crema Dressing
Who said salad had to be boring?
1,264 Reviews
Cals 604 · Prot 53 · Carbs 39 · Fat 28
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
Chicken Fajita Salad Bowl with Lime Crema Dressing
Who said salad had to be boring?
1,264 Reviews
Cals 604 · Prot 53 · Carbs 39 · Fat 28
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
0.5 Piece
Sour cream 4*
60 Grams
Honey
15 Grams
Lime
0.5 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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. De-seed and finely slice the peppers. Peel and slice the onion.
Fry chicken

2 Fry chicken

Drizzle the chicken with oil, sprinkle with half of the fajita seasoning. Heat a non-stick pan over a medium-high heat. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through.
Fry peppers

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 and cook for 4 min. Add the fajita seasoning (and a splash of water if needed) and cook for 2 more min until softened. Once ready, remove from the heat and set aside.
Prep salad

4 Prep salad

Meanwhile, cut the avocado in half and remove its 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.
Make dressing

5 Make dressing

Finely chop the coriander leaves. Peel and mince the garlic. In a bowl, combine the sour cream, honey, juice of the lime, oil, a pinch of chipotle powder (spicy!), the garlic and the coriander. Season. This is your dressing.
Serve

6 Serve

Slice the chicken. Divide the lettuce between bowls, then top with the sliced chicken, peppers and onions, avocado and tomato. Drizzle with the dressing. Enjoy!
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