How To Make Chicken Fajita Salad
In this Mexican-inspired chicken fajita salad, tender chicken is mixed with fajita seasoning and combined with fresh salad greens for a tasty side dish.
Serves:
Ingredients
- 2chicken breasts,boneless skinless
- 3tsp*fajita seasoning,(see Recipe Notes for recipe), divided
- 3tbspolive oil,divided
- 1green bell pepper,cored and thinly sliced
- 1red bell pepper,cored and thinly sliced
- 1small yellow onion,peeled and thinly sliced
- 2heads romaine hearts,chopped
- 1avocado,peeled, seeded and diced
- ½cupMonterey jack cheese
For Cilantro Lime Vinaigrette:
- 1lime,juiced and zested
- 1clovegarlic,grated
- 2tbspolive oil
- 1tbspcilantro,minced
- 1tbsphoney
- ½tspkosher salt
- ¼tspblack pepper
- 2tbspcanola oil
- 1tspdijon mustard
Instructions
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Place chicken breasts on a plate and season both sides with 2 teaspoons of fajita seasoning.
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Over medium heat, heat 2 tablespoons olive oil. Add seasoned chicken breast and cook for 18 to 20 minutes or until chicken reaches 165 degrees F. Then remove and let rest on a plate.
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In the same skillet, add the remaining olive oil, green and red bell peppers, yellow onion, and remaining fajita seasoning. Cook until soft but not falling apart.
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In 2 large salad bowls add an equal amount of chopped romaine lettuce.
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Slice the chicken and add 1 sliced breast to each salad along with half the pepper and onion mixture and avocado.
Cilantro Lime Vinaigrette:
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Add all ingredients to a small mixing bowl and whisk to combine.
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Top salad with cilantro-lime vinaigrette and toss to combine.
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Serve and enjoy.
Recipe Notes
*Check out Homemade Fajita Seasoning Recipe to learn how to make the seasoning mix.
Nutrition
- Calories: 604.71kcal
- Fat: 45.55g
- Saturated Fat: 9.57g
- Trans Fat: 0.12g
- Monounsaturated Fat: 26.52g
- Polyunsaturated Fat: 7.10g
- Carbohydrates: 26.75g
- Fiber: 12.08g
- Sugar: 11.47g
- Protein: 28.13g
- Cholesterol: 70.36mg
- Sodium: 435.57mg
- Calcium: 271.47mg
- Potassium: 1397.13mg
- Iron: 5.01mg
- Vitamin A: 1476.46µg
- Vitamin C: 85.55mg
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