This Chicken Fajita Salad combines the bold flavors of Mexican fajitas with fresh, crisp salad greens. Juicy grilled chicken, sautéed bell peppers and onions, avocado, and a zesty lime-cilantro dressing make it a hearty, healthy, and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 2 grilled chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 6 cups mixed salad greens
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese (optional)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- For the dressing:
- 2 tbsp olive oil
- Juice of 1 lime
- 1 clove garlic, minced
- 2 tbsp chopped fresh cilantro
- Salt and pepper, to taste
Instructions
- Cook vegetables: Heat olive oil in a skillet over medium heat. Add sliced bell peppers and onion, sprinkle with chili powder, cumin, salt, and pepper. Sauté 5–7 minutes until tender-crisp.
- Grill chicken: Season chicken breasts with salt, pepper, and a pinch of chili powder. Grill or pan-sear until fully cooked, then slice into strips.
- Prepare dressing: Whisk together olive oil, lime juice, garlic, cilantro, salt, and pepper.
- Assemble salad: In a large bowl, layer mixed greens, sautéed peppers and onions, sliced chicken, diced avocado, cherry tomatoes, and shredded cheese if using.
- Dress salad: Drizzle the lime-cilantro dressing over the salad and toss gently.
- Serve: Serve immediately while chicken and veggies are warm for the best flavor.
Tips & Variations
- Substitute chicken with shrimp, steak, or tofu for variation.
- Add black beans or corn for extra protein and texture.
- Use romaine or kale instead of mixed greens for a sturdier salad.
- For a spicier kick, add sliced jalapeños or a dash of hot sauce.
