chicken fajita salad

A healthy way to enjoy Chicken Fajitas without the starchy carbs from the tortilla! All the grilled flavor of fajitas and classic toppings tossed together in a salad bowl!

Chicken Fajita Salad

chicken breasts

fajita seasoning (divided)

olive oil (divided)

green bell pepper

red bell pepper

onion

romaine hearts (chopped)

avocado (peeled, seeded and diced)

Monterey jack cheese

lime

garlic (grated)

olive oil

cilantro (minced)

honey

salt

black pepper

canola oil

dijon mustard

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 18-20 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 &amp; red bell peppers, yellow onion, and remaining fajita seasoning. Cook until soft but not falling apart.

In 2 large salad bowls add an equal amount of chopped romaine lettuce.

Slice the chicken and add 1 sliced breast to each salad along with half the pepper and onion mixture and avocado.

Top with cilantro lime vinaigrette and toss to combine.

Add all ingredients to a small mixing bowl and whisk to combine.

Cilantro Lime Vinaigrette:

With perfectly seasoned chicken, peppers and onions, this Fajita Salad makes the perfect hearty and healthy dinner (or lunch)! Serve it with your favorite fajita fixin's, and dress it up with the spiced citrus dressing to make for the best Chicken Fajita Salad ever. It's also easily made Paleo and Whole30 friendly, too.

Chicken Fajita Salads 

orange juice

lime juice

garlic cloves,

fine sea salt

chili powder

cumin

paprika

oregano

cayenne pepper

bell peppers,

yellow onion, slice

avocado,

cherry tomatoes, halved

cooked (or rinsed canned) black beans (optional)

½ cup picked cilantro leaves (optional)

Whisk together orange juice, lime juice, olive oil, garlic, salt, chili powder, cumin, paprika, oregano, black pepper and cayenne pepper in a large bowl. Taste and adjust seasoning. Pour half of the dressing into a small container, and set aside for serving with the salad dressing.

Add chicken to the large bowl of dressing and set aside to marinate, for at least 15 minutes or up to overnight.

Heat a grill pan or large skillet over medium-high heat. Once hot, add chicken. Cook until chicken has reached an internal temperature of 165ºF, about 5-7 minutes per side. Remove chicken and loosely cover with foil to keep warm.

Add peppers and onion to the skillet and cook, stirring occasionally, until beginning to soften, about 5-7 minutes. Shut off heat, and let cool slightly.

Assemble the salads: Divide lettuce, avocado, tomatoes, black beans (if using), cilantro leaves (if using) in a bowl. Divide the chicken and pepper mixture on top, then drizzle over 1-2 tablespoons of the reserved dressing. Serve immediately.

My go-to salad! My husband and I love this--so delicious!

https://content.jwplatform.com/videos/Nxodes7X.mp4

30 Minute Chicken Fajita Salad with fresh veggies, chipotle chicken, creamy avocado then topped with a zesty Chimichurri Dressing. This Chicken Fajita Salad is one flavorful dinner recipe that's sure to please any crowd.

chicken breast

smoked paprika

garlic powder

dry cilantro

sea salt

chipotle chili powder

grape seed oil

green leaf lettuce, chopped

yellow pepper, juilienned

red pepper, julienned

pickled red onion

avocado, sliced

garlic

cilantro

red wine vinegar

red pepper flakes

salt & pepper

In a small bowl, add smoked paprika, garlic powder, ground cumin, dry cilantro, sea salt, chipotle chili powder and black pepper. Mix to combine.

Season both sides of the chicken breast with spice mixture. Set aside.

Heat large skillet to medium high heat. Add 1 tablespoon of grape seed oil to the pan and then add julienned peppers. Saute until slightly browned, about 4-5 minutes.

Remove from the pan and then add 1 tablespoon of grape seed oil and then immediately add the seasoned chicken breast. Sear both sides for 6-7 minutes, or until the chicken is no longer pink. Remove from the pan and let rest. Slice when the chicken has cooled down.

For the dressing: add garlic clove, fresh cilantro, red wine vinegar, lime juice, 1/4 teaspoon smoked paprika, red pepper flakes, salt and pepper to a small food processor or blender. Blend until the cilantro is finely chopped. Then add olive oil to the food processor and blend until the dressing combines.

To assemble the salad add green leaf lettuce to a large bowl (or four individual bowls), top with sliced chicken breast, sautéed peppers, pickled onions, cherry tomatoes and sliced avocado. Serve with chimichurri dressing on the side.

I love this recipe and many of your recipes!  I like to share them with our fb group. They go hand in hand with the nutritional eating plan I am on since Dec 5 and I have lost 17 lbs! Eating great food and enjoying it to the fullest. No dieting for me just eating great food. 😍 Thank you!

This is very eye catching salad!  Love this!

This one-dish oven baked fajita recipe is bursting with southwest flavor and makes an easy weeknight meal! Perfect for chicken fajita salads, burrito bowls, or classic fajitas

One-Dish Oven Baked Fajitas

chicken breasts ((up to 2lbs. chicken will work))

sweet bell

yellow onion, thinly sliced

tbsp homemade taco seasoning

tbsp tapioca starch ((see notes))

brown rice

guacamole

pico de gallo

greens

black or pinto beans

lime wedges

Preheat oven to 400.

Place the sliced peppers and sliced onion in a 9x13 baking dish. Try to push the peppers and onions to the edges of the pan as much as possible to make room for the chicken. Place chicken breasts on the bottom of the dish (if you have some peppers underneath the chicken that&#039;s okay).

Drizzle the chicken and veggies with olive oil. Next, mix the seasoning mix and tapioca starch together. Then sprinkle this over the chicken, peppers, and onions. (NOTE: if using store-bought seasoning, you do not need the tapioca starch - just sprinkle directly on chicken/veggies).

Bake for about 25-30 minutes, or until the internal temperature of the chicken is 165 F (see notes). Mix peppers half way through baking time.

Remove chicken breasts from the baking dish and shred with two forks. Place shredded chicken back in dish and mix with the pepper and onions.

Enjoy!

Chicken Fajita Salad is a quick, easy, and affordable meal the whole family will love!

lb (450 grams) skinless chicken breast

bell peppers

tbsp fajita seasoning ((see notes to make your own fajita seasoning mix))

salad greens (or lettuce

avocadoes (sliced)

green onions

tbsp chopped fresh cilantro ((coriander))

chili peppers (to taste (optional))

Preheat Air Fryer to 350F / 180C.

Mix all the ingredients for the Chicken Fajitas in a bowl and make sure everything is fully coated.

Add the mix into the Air Fryer basket and cook for 14-18 minutes turning halfway through.

Serve air fryer chicken fajitas as a salad (low carb) or as fajitas with toppings of your choice.

Make Chicken Fajitas In The Air Fryer

Preheat Air Fryer to 400F / 200C / gas 6.

Add the mix to a rimmed baking tray and cook for 18-24 minutes turning halfway through.

How To Make Sheet Pan Chicken Fajitas

Mix together lime juice, olive oil, honey, chopped green onions, chopped fresh cilantro, chopped chili peppers, to taste (optional) and salt until combined.

Adjust seasoning to suit your taste.

Chicken Fajita Salad Dressing

Assemble the salad, starting with the lettuce, then adding the chicken fajitas and sliced avocado.

Then drizzle on as much salad dressing as you want, serve and enjoy!

Make The Fajita Chicken Salad

Imagine your fav chicken fajitas from your local Mexican restaurant but served over a bed of greens with one of the famous WGC dressings! You&#39;ll love it.

Chicken Fajita Cobb

vegetable oil

chipotle peppers in adobo (finely chopped)

boneless skinless chicken thighs (or 3 boneless, skinless chicken breasts)

market greens

corn

cherry tomatoes (halved)

sautéed bell peppers

avocados (sliced)

feta

salt and freshly cracked black pepper

lemon (juiced)

garlic (minced)

shallot (finely chopped)

Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine. Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.

Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Slice the chicken against the grain and use as needed.

On a large platter arrange the greens with all the toppings on top.

Whisk the ingredients for the vinaigrette together. Toss the salad with the vinaigrette and serve.

Chicken Fajita Salad takes all the fresh flavors of grilled chicken fajitas and puts them in salad form.

chicken breasts (boneless, skinless, thinly sliced similar to cutlets)

fajita seasoning (store bought or homemade)

avocado oil

bell peppers (any variety, cut into thin strips)

white onion (thinly sliced)

romaine lettuce (chopped)

avocado

lime juice (freshly squeezed)

chipotle ranch dressing

Season both sides of the chicken breasts with fajita seasoning, then set aside.

Heat a flat skillet or cast iron pan over medium heat. Add the oil and chicken breasts, and cook for about 5 to 6 minutes on each side or until the juices run clear. Remove the chicken to a waiting plate, and allow to rest for 10 minutes before slicing.

Keep the pan on medium, and add the peppers and onions. Cook for 3 to 4 minutes, just until the peppers begin to soften and the onions begin to sweat. Remove from pan, and start to assemble the salad.

Place the chopped lettuce into a large serving bowl, then top with sliced chicken. Next, add the peppers and onions, avocado, and a spritz of freshly squeezed lime juice. Drizzle the salad with chipotle ranch dressing and serve immediately.

Store leftovers in the refrigerator for up to 3 days.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1619209399/eg2pxklteq8v8vem46ii.mp4

This fajita salad recipe is one of our our go-to dinner ideas, bursting with charred vegetables and covered in a creamy salsa ranch dressing! It's delicious with either chicken or beans as the protein. We eat it often and it's easily gluten-free, vegetarian, or vegan—plus it works great for serving a crowd!

Fajita Salad

bell peppers (red,

red onion

white onion

chili powder, garlic powder, and smoked paprika

kosher salt

garlic powder, onion powder, oregano

cumin and chili powder

kosher salt (see instructions)

avocado, pit removed

tomatoes

romaine hearts (6 cups chopped, or a mix of romaine and iceberg lettuce)

jalapenos

Cilantro

mayonnaise

sour cream

red salsa

chives

garlic powder, onion dill

kosher salt and black pepper

Preheat a grill to high heat (450 to 550°F). (If you don&#8217;t have a grill, you can make Fajita Veggies or Shrimp Fajitas in a skillet, or Sheet Pan Fajitas in the oven.)

Prep the chicken (or skip to Step 3 for plant-based): Pat the chicken dry with a paper towel. If not already in cutlets, slice the chicken in half horizontally (see these steps for how to butterfly chicken). Add the chicken to a container and add the olive oil, garlic powder, onion powder, oregano, cumin, chili powder, kosher salt, and a few grinds of black pepper. Mix with your hands until evenly coated. Cover and marinate until ready to grill.

Or, prep the beans

Drain and rinse the beans, and place them on a square of aluminum foil. Mix the beans with 1 tablespoon olive oil, the same spices as the chicken, and ½ teaspoon kosher salt. Fold up the sides of the foil to form a square packet.

Prep the fajita veggies: Thinly slice the bell peppers and onions. Smash the garlic cloves. Place them in a bowl and toss with 2 tablespoons of the olive oil, cumin, chili powder, garlic powder, smoked paprika, kosher salt and fresh ground pepper. Spread on a large piece of foil and seal the foil tight. 

Grill the veggies: Place the foil pack with the vegetables on the grill and cook for 15 minutes, then carefully use tongs to open the pack. Continue to grill until veggies are tender and lightly charred, about 10 to 15 minutes.

Make the dressing &amp; prep salad ingredients: Meanwhile, make the salsa ranch dressing by mixing all ingredients together in a medium bowl (make ahead if desired; stores up to 1 week refrigerated). Prepare the lettuce and tomatoes. Rub avocado halves with olive oil and add a pinch of salt.

When the vegetables are almost finished grilling, grill the chicken or beans: Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes before slicing for maximum juiciness. Alternatively, place the bean packet on the grill and grill for 5 minutes.

Grill the avocados (optional): Grill the avocados cut side down for 4 minutes, until grill lines appear and they are bright green.

Serve: Place the greens on a plate, then top with the vegetables, grilled chicken or beans, tomatoes, jalapenos, and cilantro. Drizzle with the desired amount of dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving. Leftover chicken, veggies, and beans store up to 3 days, refrigerated.

Top 8 chicken fajita salad recipes from across the web

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Chicken Fajita Salads

Chicken Fajita Salad

One-Dish Oven Baked Fajitas

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Fajita Salad

Top 8 chicken fajita salad recipes from across the web

The most viewed chicken fajita salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Fajita Salad

Chicken Fajita Salads

Chicken Fajita Salad

One-Dish Oven Baked Fajitas

Chicken Fajita Salad

Chicken Fajita Cobb

Chicken Fajita Salad

Fajita Salad

The most viewed chicken fajita salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine