Name: Keto Taco Salad with Fajita Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 2 large chicken breasts (or boneless thighs); 2 tbsp olive oil; 1 tbsp lime juice; 1 tsp smoked paprika; 1 tsp chili powder; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp ground cumin; ½ tsp salt; ¼ tsp black pepper; 1 large head of romaine lettuce, chopped; ½ cup cherry tomatoes, halved; 1 small red onion, thinly sliced; 1 bell pepper, sliced; 1 avocado, diced; ½ cup shredded cheddar or Mexican blend cheese; ½ cup sour cream; ¼ cup mayonnaise; 1 tbsp lime juice; 1 tsp hot sauce (optional); ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp salt; ¼ tsp black pepper; ½ cup shredded cheddar cheese

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Some dishes just have a way of making you feel at home, like a warm hug in a bowl. This Keto Taco Salad with Fajita Chicken is one of them. It’s smoky, a little spicy, packed with textures, and so satisfying that you won’t even think about missing the carbs. If you love tacos but need something lighter, fresher, and still full of flavor, this salad is about to become a favorite.

I’ll walk you through every step, like we’re standing side by side in the kitchen. No fancy techniques, no confusing ingredients—just simple, real food that tastes incredible.

What Makes This Salad Special?

This isn’t your typical bland “diet” salad. Every bite is loaded with bold flavors. The chicken is marinated in fajita spices, giving it a smoky depth, while crisp romaine, fresh avocado, and a punchy dressing bring it all together. Instead of tortilla chips, we’re adding crunch with shredded cheese that’s baked until crisp—like homemade keto-friendly nachos.

And the best part? It takes about 30 minutes from start to finish.

Ingredients You’ll Need

Let’s keep this simple. Here’s what you’ll need to make enough for about 4 servings:

For the Fajita Chicken

2 large chicken breasts (or boneless thighs for extra juiciness)
2 tbsp olive oil
1 tbsp lime juice
1 tsp smoked paprika
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper

For the Salad

1 large head of romaine lettuce, chopped
½ cup cherry tomatoes, halved
1 small red onion, thinly sliced
1 bell pepper, sliced (any color you like)
1 avocado, diced
½ cup shredded cheddar or Mexican blend cheese

For the Dressing

½ cup sour cream
¼ cup mayonnaise
1 tbsp lime juice
1 tsp hot sauce (optional, but recommended)
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper

For the Crispy Cheese Topping

½ cup shredded cheddar cheese (for baking into crunchy pieces)

Step-by-Step Instructions

Step 1: Marinate and Cook the Chicken

Start with the chicken because it needs a few minutes to soak up those flavors. In a bowl, mix the olive oil, lime juice, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper. Toss the chicken in this mixture until it’s fully coated.

If you have time, let it sit for 10-15 minutes—or even overnight for deeper flavor. But if you’re in a hurry, don’t worry, it’ll still taste amazing.

Heat a large skillet over medium-high heat. Once it’s hot, add the chicken and cook for 5-7 minutes per side until golden brown with a slight char. If you’re using thighs, they might need an extra minute or two.

Once cooked through, set it aside to rest for 5 minutes before slicing it into thin strips.

Step 2: Make the Crispy Cheese Topping

This is the easiest way to get that crunchy taco texture without actual chips. Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper and spread the ½ cup shredded cheddar cheese into little piles (about 1 tbsp each). Bake for 5-7 minutes until they melt and turn golden brown. Once cooled, they crisp up into delicious little bites.

Set them aside—you’ll crumble them over the salad later.

Step 3: Make the Dressing

In a small bowl, mix together sour cream, mayonnaise, lime juice, hot sauce, garlic powder, onion powder, salt, and pepper. Stir well until smooth.

Give it a quick taste—if you like more heat, add another dash of hot sauce. Too thick? A splash of water or more lime juice will loosen it up.

Set the dressing aside while we put the salad together.

Step 4: Assemble the Salad

Now, let’s build the perfect bite.

In a large bowl, toss the chopped romaine, cherry tomatoes, sliced onion, and bell pepper together.
Add the diced avocado right before serving to keep it fresh.
Slice the fajita chicken and lay it on top of the greens.
Drizzle the dressing over everything.
Break the crispy cheese pieces into chunks and sprinkle them over the top.

That’s it. No need for fancy plating—just a hearty, colorful bowl of goodness.

Why You’ll Love This Taco Salad with Fajita Chicken Recipe

1. Big Flavors, No Boring Salads

Most salads feel like a punishment. Not this one. Between the smoky chicken, crunchy cheese, and creamy dressing, every bite is a little fiesta.

2. Totally Keto-Friendly

You get the satisfaction of a taco without the carbs. And because it’s full of healthy fats and protein, it keeps you full for hours.

3. Easy Meal Prep

Make a batch of fajita chicken and crispy cheese ahead of time, and you’ll have meals ready to go all week. Just keep the dressing and avocado separate until serving.

Serving Ideas & Variations

Make it Spicier: Add jalapeño slices or extra hot sauce to the dressing.
Swap the Protein: Use shrimp, steak, or even grilled tofu instead of chicken.
Extra Crunch: Toss in a handful of pork rinds for a super crunchy bite.
Dairy-Free Option: Skip the cheese and swap sour cream for coconut yogurt.

How to Store Leftovers

If you’re planning for leftovers, keep everything separate. Store the salad ingredients in an airtight container, the dressing in a small jar, and the chicken in another container.

Chicken stays good for 3-4 days in the fridge.
Salad greens stay fresh for 2 days if they’re not dressed.
Dressing lasts for up to a week.

When you’re ready to eat, just toss everything together.

Conclusion

This Keto Taco Salad with Fajita Chicken is one of those meals that doesn’t feel low-carb. It’s bold, satisfying, and honestly, better than a regular taco because there’s no soggy shell getting in the way.

Whether you’re making this for a quick weeknight meal or prepping for the week ahead, it’s a simple, no-fuss recipe that delivers every time. Give it a try—you might just forget about tacos altogether.

Keto Taco Salad with Fajita Chicken Recipe

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This Keto Taco Salad with Fajita Chicken is packed with smoky, seasoned chicken, fresh veggies, crispy cheese, and a creamy dressing. It’s a quick, easy, and flavorful low-carb meal perfect for lunch, dinner, or meal prep.

Author: Jane Summerfield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Salad, Lunch
Method: Stovetop, Oven
Cuisine: Mexican-Inspired, Keto, Low-Carb