Chicken Fajita Salad is a delicious way to enjoy Chicken Fajitas! A crisp green salad topped with grilled chicken, peppers and onions is brought together with a simple flavorful vinaigrette!
Just like a delicious taco salad or zesty chicken burrito bowl, serve this fajita salad with a side of salsa and all your favorite toppings!
What’s in a Fajita Salad?
- Lettuce: We love a nice crisp romaine for this salad but you can use any type of lettuce or a combination of kale and lettuce
- Vegetables: Traditional fajita veggies including bell peppers and onions.
- Protein: Chili Lime Chicken Breasts are the star of this meal. Swap them out for shrimp or even grilled steaks.
- Flavors: Add lots of cheese, a few spoonfuls of zesty salsa or jalapenos. Top with a scoop of guacamole or pico de gallo!
To Make Fajita Salad
This easy salad bowl comes together in three simple steps. Just cook, combine, and serve!
- Cook seasoned chicken breasts (per recipe below).
- Pan fry peppers, onion, and fajita seasoning in the same skillet until tender crisp.
- Serve by equally dividing chopped romaine between two bowls. Place one sliced chicken breast over lettuce in each bowl. Top with half the veggie mixture on each salad.
Drizzle the lime vinaigrette dressing over the top and toss to combine.
How Long Will It Last?
This salad will last, undressed about 3 days in the fridge as long as it is covered. With the dressing, it could go about 2 days, then it starts to get soggy.
Be sure not to overdress it if you think you won’t finish it in one sitting! It IS an entrée recipe! Keep salad tightly covered in the fridge to keep it crisp! If you are making it in advance to serve later, don’t add the dressing until you are ready to serve it to keep it from getting soggy!
Other Delicious Mix-Ins!
Anything that goes in a taco, burrito or regular fajitas will go great in a chicken fajita salad! Here is a list of some of my favorites.
- Fresh: diced tomatoes, shredded cabbage, sliced jalapenos
- Flavorful: crumbled cotija cheese, refried, pinto or black beans
- Crunchy: crushed tortilla chips or strips
Must-Try Salad Recipes!
- Southwest Avocado Salad – colorful, flavorful, & filling
- Frito Taco Salad – ready in 30 mins!
- Black Bean Quinoa Salad – full of fresh veggies
- Easy Taco Salad – classic weeknight meal!
- Chicken Burrito Bowl – a crowd-pleasing favorite!
Chicken Fajita Salad
Ingredients
- 2 boneless skinless chicken breasts
- 3 teaspoons fajita seasoning divided
- 3 tablespoons olive oil divided
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 small yellow onion thinly sliced
- 2 romaine hearts chopped
- 1 avocado diced
- ½ cup shredded Monterey jack cheese
Cilantro lime vinaigrette:
- 1 lime juiced and zested
- 1 clove garlic grated
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons canola oil
- 1 teaspoon Dijon mustard
Instructions
- 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 to 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 & red bell peppers, yellow onion, and remaining fajita seasoning. Cook until soft but not falling apart.
- In 4 salad bowls add an equal amount of chopped romaine lettuce.
- Slice the chicken and add ½ sliced breast to each salad along with a quarter of the pepper and onion mixture and avocado.
- Top with cilantro lime vinaigrette and toss to combine.
Cilantro Lime Vinaigrette:
- Add all ingredients to a small mixing bowl and whisk to combine.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad
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Very tasty! I did use all olive oil because it is healthier. If you find olive oil too strong I would use avocado oil.
I’m just confused why the dressing has 2 tbs of olive oil and 2 of canola. I make tons of recipes by Holly so I’ve come to trust her recipes. I’m just curious.
I find 4 tablespoons of olive oil to be too strong of a flavor so I use 2 tablespoons of canola oil. If you’d like to use only one type of oil, I would suggest canola or vegetable oil (or another very mildly flavored oil).
I love this recipe, I make this for my family all the time. I do put the chicken, peppers and onions on a baking sheet and cook at 400 for 25ish minutes instead of on the stove- it’s just more convenient for me and comes out consistently perfect. One of my favorite go to meals that is quick, easy and delicious! We really love the dressing, 5 stars.
So happy to hear you enjoy this recipe, Jenny!
Instructions – 4. I’m assuming you meant In 4 salad bowls – so half a chicken breast goes into each? or should the ingredients be for 4 boneless skinless chicken breasts?
Sorry for the confusion Ellen, the recipe has been updated. Yes, half a chicken breast goes on each salad.
This was a fantastic salad I will be adding to my rotation for meal prep salads for lunches. I served this cold and topped each portion with the sauteed veggies, sliced chicken, cheese and added the avocado each day at lunch. I would multiply the dressing by 1 1/2 or 2 next time. Delicious!
That sounds delicious, Elisa! Glad you enjoyed it.