Fajita Chicken Salad

Fajita Chicken Salad

Spice up your weekday lunch prep with this vibrant, zesty low-FODMAP fajita chicken salad that is 100% SIBO-friendly. Tender, chopped chicken breast is tossed with crunchy green bell peppers, sweet carrots, fresh cilantro, and green onion tops, then coated in a rich, creamy dressing made from lactose-free Greek yogurt, mayonnaise, fresh lime juice, smoked paprika, cumin, and garlic-infused olive oil. Served over a bed of crisp leafy greens, wrapped in lettuce cups, or paired with your favorite gluten-free crackers, this 2-serving dish offers a smoky, Southwestern-style meal bursting with flavor and crunch.

Thoughtfully crafted to transform classic salad favorites into gut-safe staples, this gluten-free and low-lactose chicken salad delivers high-protein satisfaction without relying on high-FODMAP triggers. By swapping out raw onions and garlic powder for fructan-free green onion tops, garlic-infused olive oil, and gut-soothing lactose-free Greek yogurt, you can enjoy a creamy, flavorful meal completely free of bloating, gas, or IBS flare-ups. It is an ideal, prep-ahead choice for anyone following a strict SIBO meal plan, organizing weekly lunches, or eating clean on the go.

Yield 2
Serving Size ½ of recipe
Servings 2
Prep Time 15 minutes
Cook Time 0 minutes (20 minutes chilling time)
Total Time 35 minutes

Estimated Nutrition

  • Calories: 320 kcal

  • Total Fat: 15g

    • Saturated Fat: 3g

    • Trans Fat: 0g

  • Cholesterol: 105mg

  • Sodium: 380mg

  • Total Carbohydrates: 5g

    • Dietary Fiber: 1.5g

    • Sugars: 2.5g

  • Protein: 41g

Ingredients

  • 10 oz. Cooked Chicken Breast, chopped
  • ½ Cup Finely Diced Green Bell Pepper
  • ¼ Cup Finely Diced Carrot
  • 2 tbsps. Sliced Green Onion Tops
  • 2 tbsps. Chopped Fresh Cilantro

            Creamy Fajita Dressing

  • ¼ Cup Lactose-free Greek Yogurt
  • 2 tbsps. Mayonnaise
  • 1 tbsp. Fresh Lime Juice
  • ½ tsp. Smoked Paprika
  • ¼ tsp. Ground Cumin
  • ¼ tsp. Chili Powder
  • ½ tsp. Garlic-infused Olive Oil
  • Salt and Black Pepper, to taste

Preparation

Step 1

Add the chopped chicken, green bell pepper, carrot, green onion tops, and cilantro to a bowl.

Step 2

In a separate bowl, whisk together the lactose-free Greek yogurt, mayonnaise, lime juice, smoked paprika, cumin, chili powder, garlic-infused olive oil, salt, and pepper.

Step 3

Pour the dressing over the chicken mixture.

Step 4

Stir gently until evenly coated.

Step 5

Cover and refrigerate for at least 20 minutes before serving. Serve over lettuce, in lettuce cups, or with a suitable low-FODMAP bread or crackers.

Storage: Refrigerate for up to 3 days.

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes. Individual tolerance may vary.
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