Description
This Tasty Chicken Fajita Salad is a vibrant and flavorful dish featuring seasoned grilled chicken, sautéed bell peppers and onions, fresh salad greens, creamy avocado, cherry tomatoes, and shredded cheese. Dressed with a zesty lime vinaigrette and garnished with fresh cilantro and lime wedges, this salad makes for a quick and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Vegetables
- 1 ½ lbs boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, thinly sliced
- 6 cups romaine or mixed salad greens
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
Cheese and Garnish
- ½ cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Fajita Seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Cooking Oils
- 2 tablespoons olive oil (divided)
Lime Vinaigrette
- 3 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Fajita Seasoning: In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Mix well to create the fajita seasoning blend.
- Marinate the Chicken: Rub the fajita seasoning evenly on both sides of the chicken breasts. Let the chicken marinate for 10–15 minutes to absorb the flavors.
- Prepare Vegetables and Greens: Slice the red, yellow, and green bell peppers, and thinly slice the red onion. Wash and chop the romaine or mixed salad greens.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes on each side, or until fully cooked through. Remove the chicken from the skillet and let it rest for a few minutes to retain juices.
- Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and onions, sautéing for 5–7 minutes until they are tender and slightly charred for extra flavor.
- Slice the Chicken: After resting, slice the chicken breasts into thin strips for easy serving and better salad integration.
- Make the Lime Vinaigrette: In a small bowl, whisk together olive oil, lime juice, honey, minced garlic, and salt and pepper until the vinaigrette is well combined and emulsified.
- Assemble the Salad: On a large bowl or platter, spread the salad greens as a base. Top with the sautéed peppers and onions, sliced chicken, avocado slices, cherry tomatoes, and shredded cheese.
- Dress and Garnish: Drizzle the prepared lime vinaigrette evenly over the salad. Garnish generously with fresh cilantro leaves and serve with lime wedges on the side for added zest.
Notes
- For a spicier salad, increase the cayenne pepper or add a dash of hot sauce to the vinaigrette.
- Feel free to swap romaine greens for spinach or arugula for different flavor profiles.
- To keep the chicken moist, allow it to rest before slicing.
- This salad can be served warm or at room temperature, making it versatile for meal prep.
- The recipe is easily customizable with additional toppings like black beans or corn for extra texture and nutrition.