Chicken Fajita Salad

Name: Chicken Fajita Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large or 8 small boneless skinless chicken thighs; taco or fajita seasoning; 2 tablespoons vegetable oil; 2 bell peppers; 1/2 large onion; 1/4 cup PLAIN yogurt; 3 tablespoons milk; 2 tablespoons (26g) mayonnaise; 1 teaspoon taco or fajita seasoning; salt and pepper; 1 large head Romaine lettuce; 1 avocado; 1 cup halved grape or cherry tomatoes

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 servings
Calories
442 kcal
Course
Dinner
Cuisine
American, Mexican

Chicken Fajita Salad

Jack Kelley

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This easy Chicken Fajita Salad with quick homemade dressing is packed with a ton of flavor and textures and is incredibly satisfying and filling.

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Ingredients

Servings

Fajitas

4 large or 8 small boneless skinless chicken thighs
taco or fajita seasoning
2 tablespoons vegetable oil divided
2 bell peppers any color, sliced
1/2 large onion sliced

Dressing

1/4 cup PLAIN yogurt or sour cream
3 tablespoons milk plus more as needed
2 tablespoons (26g) mayonnaise
1 teaspoon taco or fajita seasoning
salt and pepper

Salad

1 large head Romaine lettuce chopped
1 avocado chopped
1 cup halved grape or cherry tomatoes or tomatoes of your choosing

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Instructions

Fajitas

Sprinkle chicken thighs with taco/fajita seasoning until lightly coated on all sides.
On the stove, heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add chicken thighs and cook for 3 to 5 minutes per side, until the internal temperature reaches 165°F. If at any time the outside of the chicken begins to cook too quickly and starts to burn, turn the heat down. Once chicken is finished cooking, transfer to a plate and tent with foil to keep warm.
While your meat cooks, in a second large skillet, heat remaining 1 tablespoon of oil over medium-high heat. Once oil is hot, add bell pepper and onion slices. Sprinkle 1/2 teaspoon of taco seasoning over the top. Cook, stirring occasionally, for 4 to 8 minutes, until edges are lightly browned and vegetables are tender-crisp. Salt and pepper to taste.
For softer vegetables, turn heat down to medium once the vegetables begin to brown so they don’t burn, and continue to cook until vegetables reach your desired level of doneness. For very soft vegetables, add 1/4 cup of water to the pan at this point, and cook until veggies are soft and water has evaporated, adding more water as necessary.
Slice cooked chicken thighs into strips or cubes.

Dressing

In a small bowl, whisk together first four dressing ingredients and add salt and pepper to taste. If dressing is too thick, add more milk by the 1/2 teaspoon until it reaches your desired consistency.