fajita salad recipe

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 Fajita Salad

chicken breast

smoked paprika

garlic powder

cumin

dry cilantro

sea salt

chipotle chili powder

black pepper

grape seed oil

green leaf lettuce, chopped

yellow pepper, juilienned

red pepper, julienned

pickled red onion

avocado, sliced

cherry tomatoes, halved

garlic

cilantro

red wine vinegar

lime juice

olive oil

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.

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This is very eye catching salad!  Love this!

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

chicken breasts

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.

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Top 2 fajita salad recipe recipes from across the web

The most viewed fajita salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Fajita Salad

Fajita Salad

The most viewed fajita salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine