Chicken Fajita Salad
User Reviews
5
Chicken Fajita Salad
Description
This salad starts by seasoning chicken breasts with fajita spice and cooking them until fully done. In the same pan, green and red bell peppers along with yellow onion are sautéed with remaining fajita seasoning until tender yet maintaining some bite. The cooked chicken is sliced and combined with the warm vegetables resting on crisp romaine lettuce.
Fresh avocado and shredded Monterey jack cheese add creaminess and richness. The accompanying cilantro lime vinaigrette mixes lime juice, zest, garlic, honey, cilantro, and oils for a tangy dressing that balances the bold flavors of the chicken and peppers.
The salad assembles quickly with each component added to bowls and tossed with dressing, making it a satisfying, colorful meal option that offers protein alongside fresh veggies and vibrant flavors. Shrimp or steak can be substituted for chicken to vary the protein base.
Ingredients
- 2 chicken breast boneless skinless
- 3 teaspoons fajita seasoning divided
- 3 tablespoons olive oil divided
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 small yellow onion thinly sliced
- 2 romaine lettuce chopped, hearts
- 1 avocado diced
- ½ cup Monterey jack cheese shredded
Cilantro lime vinaigrette:
- 1 lime juiced and zested
- 1 clove garlic grated
- 2 tablespoons olive oil
- 1 tablespoon cilantro chopped, fresh
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons canola oil
- 1 teaspoon Dijon mustard
Instructions
- Place chicken breasts on a plate and season both sides with 2 teaspoons fajita seasoning.
- Over medium heat, heat 2 tablespoons olive oil. Add seasoned chicken breast and cook 18 to 20 minutes or until chicken reaches 165°F. Then remove and let rest on a plate.
- In the same skillet, add the remaining olive oil, green & red bell peppers, yellow onion, and remaining fajita seasoning. Cook until soft but not falling apart.
- In 4 salad bowls add an equal amount of chopped romaine lettuce.
- Slice the chicken and add ½ sliced breast to each salad along with a quarter of the pepper and onion mixture and avocado.
- Top with cilantro lime vinaigrette and toss to combine.
Cilantro Lime Vinaigrette:
- Add all ingredients to a small mixing bowl and whisk to combine.
Notes
- Chicken can be replaced with shrimp or steak for alternative proteins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464 | 23% |
| Carbohydrates | 17g | 6% |
| Protein | 18g | 36% |
| Fat | 38g | 58% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 49mg | 16% |
| Sodium | 460mg | 19% |
| Potassium | 636mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1284IU | 26% |
| Vitamin C | 75mg | 83% |
| Calcium | 129mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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