Fajita Salad

At Ascend Fitness Coaching, we emphasize a diet of lean protein, vegetables and fruit, healthy fats, nuts, seeds, legumes and a limited amount of whole grains.  A simple way to cut down on starches, is to enjoy your stir fries over a bed of lettuce.  If you have picky eaters in your family, swapping the starch for salad allows you to eat the same meal- with a simple modification.
This is one of my favourite dinners (and I have a lot of favourite dinners…. I love food!)
Fajita Salad
Serves 4
1 tbsp oil
Fajita seasoning to taste (I usually use a low sodium option from the grocery store. Epicure also makes a great low sodium fajita mix. Add extra chilli flakes if you like it extra hot!)
1 large white or sweet onion, thinly sliced
2 chicken breasts or 2 small steaks, thinly sliced
-you can use any source of protein. Leftover steak works really well. A can of black      or kidney beans is a great option as well.
3-4 peppers, various colours, thinly sliced
Several cups chopped Romaine lettuce or spinach (spinach works really well with hot toppings it causes the spinach to wilt a little- tasty!)
Green onions
Diced tomatoes
Plain Greek Yogurt (0 or 2% MF)
1. In a pan, heat oil and saute the chicken or beef until cooked. Set aside. I do it this way so I do not overcook the meat. I don’t like dried out chicken breast.
2. Using the same pan, saute the onion until soft over medium heat. Add peppers and saute for another 3-5 minutes, until soft. Add seasoning (according to packet directions). Add meat or beans to dish to warm.
3. Serve over a bed of lettuce or spinach. Of course, you can also serve over rice (preferably brown) or in small whole wheat wraps.
4. Top with desired toppings.

Download your FREE 7 Day Plan!

Listen to the Podcast!

Share this post

Share on facebook
Share on twitter
Share on linkedin
Share on email