Chicken Fajita Salad
This Chicken Fajita Salad is the perfect balance of bold flavors and fresh ingredients. Juicy, seasoned grilled chicken is paired with crisp bell peppers, creamy avocado, and a zesty dressing for a light yet satisfying meal. It’s quick to make, packed with protein, and completely customizable—whether you prefer a smoky chipotle ranch, a refreshing lime vinaigrette, or a rich avocado dressing. Perfect for a healthy lunch, an easy dinner, or meal prep, this salad proves that eating well doesn’t mean sacrificing flavor!
Equipment
- Grill or Grill Pan: To achieve that smoky, charred fajita flavor. If you don’t have one, a regular skillet works too.
- Cutting Board & Sharp Knife: For slicing the chicken, bell peppers, onions, and avocado.
- Mixing Bowls: To marinate the chicken and toss the salad ingredients.
- Tongs: For flipping the chicken while grilling or cooking in a skillet.
- Meat Thermometer (optional but recommended): Ensures the chicken is cooked to a safe 165°F (75°C).
- Salad Spinner or Paper Towels: To dry the greens for the best texture.
- Whisk or Mason Jar with Lid: For mixing the salad dressing.
- Serving Bowl: To assemble and serve the salad beautifully.
Ingredients
- 2 Large chicken breasts, thinly sliced
- 3 Bell peppers, sliced
- 1 Large red onion, thinly sliced
- 3 Cups Romaine lettuce, chopped
- 1 Cup Cherry tomatoes, halved
- 1 Large avocado, diced
- Juice of 1 lime
- 2 Tbsp Olive oil, plus extra for drizzling
- 1 Tbsp Fajita seasoning
- Salt and pepper to taste
- Handful of cilantro, chopped (optional)
- Tortilla strips or chips: for garnish
- Sour cream or Greek yogurt: For serving (optional)
Instructions
- Prepare the Chicken: In a bowl, combine the chicken slices with olive oil, lime juice, fajita seasoning, salt, and pepper. Mix well to coat. Let marinate for at least 15 minutes, or overnight in the fridge for deeper flavor.
- Cook the Chicken and Veggies: Heat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for about 5-6 minutes on each side, or until fully cooked and slightly charred. Remove and set aside. In the same pan, add a little more olive oil and toss in the bell peppers and onion. Sauté until they are soft and caramelized.
- Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, and avocado. Add the cooked chicken and sautéed vegetables.
- Dress and Toss: Drizzle with a bit more olive oil and some extra lime juice. Toss everything together to mix well. Season with additional salt and pepper if needed.
Notes
Make-Ahead Tips:
- Marinate the Chicken in Advance – For the best flavor, marinate the chicken for up to 8 hours in the fridge. If you're short on time, even 30 minutes will enhance the taste.
- Pre-Cut the Veggies – Slice the bell peppers, onions, and cherry tomatoes ahead of time and store them in separate airtight containers in the fridge.
- Make the Dressing – Most dressings (especially vinaigrettes) can be made 3-4 days ahead and stored in a sealed jar in the fridge. Just shake or whisk before using.
- Keep Everything Separate Until Serving – To prevent sogginess, store the salad ingredients in separate containers and assemble when you're ready to eat.
Storage Tips for Leftovers:
- Cooked Chicken: Store grilled chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave before serving.
- Veggies & Greens: Keep sliced veggies in separate containers for up to 3 days. Leafy greens last longer when kept dry in a paper towel-lined container.
- Dressing: Homemade dressings stay fresh for 3-5 days in the fridge. If it separates, just shake it before using.
- Fully Assembled Salad: If already mixed, eat within 24 hours for the best texture. Avocado may brown, but a squeeze of lime juice can help prevent this.