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Chicken Fajita Salad – Juicy, seasoned chicken, sautéed peppers, and crisp romaine come together in this fresh, satisfying salad. Finished with a bold salsa-based dressing and creamy avocado, it delivers all the fajita flavor without the tortillas.
Chicken Fajita Salad is what I make when I want something fresh and filling without turning dinner into a whole production.
You still get that warm spiced chicken, soft peppers, with a little char, all with fresh romaine instead of a tortilla. It’s colorful, satisfying, and easy to tweak depending on what’s in the fridge.
I like serving this with a scoop of Homemade Tortilla Chips and Roasted Garlic Guacamole on the side when I want to lean into the fajita vibes without piling everything into the salad itself.
Ingredients You’ll Need
For The Salad
- Boneless Skinless Chicken Breasts
- Fajita Seasoning Or Taco Seasoning
- Olive Oil
- Red Bell Pepper
- Yellow Bell Pepper
- Onion
- Romaine Lettuce
- Avocado
For The Dressing
- Salsa
- Cilantro
- Garlic
- Balsamic Vinegar
- Lime Juice
Chicken Fajita Salad
Ingredients
Salad
- 2 small boneless skinless chicken breasts
- 1 Tablespoon fajita seasoning, or taco seasoning
- 2 Tablespoons olive oil, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 8 cups romaine lettuce, chopped
- 1 avocado, thinly sliced
Salsa Vinaigrette Dressing
- ½ cup salsa
- 2 Tablespoons cilantro, finely chopped
- 1 clove garlic, grated
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon lime juice
Instructions
- Season each side of the chicken breasts with 1 teaspoon fajita seasoning.2 small boneless skinless chicken breasts, 1 Tablespoon fajita seasoning
- Heat 1 Tablespoon of oil in a large skillet over medium high heat. Once hot, add the chicken and cook for 5-6 minutes per side, until it is cooked through and is 165º F. Remove the chicken from the pan.2 Tablespoons olive oil
- Toss together the remaining oil and fajita seasoning with the sliced peppers and onion. Add to the hot pan and cook until they are soft, but not mushy, about 5-6 minutes.2 Tablespoons olive oil, 1 red bell pepper, 1 yellow bell pepper, 1 small onion
- Divide the lettuce between 4 bowls, slice the chicken breast and divide equally between the bowls. Top with the bell peppers, and top with sliced avocado.8 cups romaine lettuce, 1 avocado
- To prepare dressing place all of the ingredients in a small food processor or blender. Blend until smooth.½ cup salsa, 2 Tablespoons cilantro, 1 clove garlic, 1 Tablespoon balsamic vinegar, 1 Tablespoon lime juice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Chicken Fajita Salad
- Season & Cook the Chicken – Coat the chicken with fajita seasoning, then cook in a hot skillet until browned and cooked through. Set aside to rest before slicing.
- Sauté the Vegetables – Toss the sliced peppers and onion with oil and seasoning, then cook in the same pan until tender with a little char.
- Build the Salad Base – Divide chopped romaine among bowls and layer with sliced chicken, warm vegetables, and avocado.
- Blend the Dressing – Combine the salsa, cilantro, garlic, balsamic vinegar, and lime juice until smooth.
- Finish & Serve – Drizzle the dressing over each salad and serve right away while everything is fresh and vibrant.
Recipe Tips & Suggestions
- Season Generously – Don’t be shy with the fajita seasoning on the chicken — it’s the main flavor driver and carries through the entire salad.
- Use A Hot Pan – Let the skillet fully heat before adding the chicken or veggies, so you get good browning instead of steaming.
- Rest Before Slicing – Give the chicken a few minutes off the heat so the juices stay put when you slice it.
- Chop Romaine Last – Cut the lettuce right before assembling to keep it crisp and fresh.
- Adjust Dressing Thickness – Add a splash of water or extra lime juice if the dressing feels too thick after blending.
- Make It Spicy – Add a pinch of cayenne or a few slices of jalapeño to the veggies or dressing for extra heat.
- Swap The Protein – This works just as well with grilled steak, shrimp, or even leftover rotisserie chicken for a faster meal.
Yes. Cook the chicken and vegetables in advance and store them separately in the fridge. Assemble the salad and add the dressing just before serving to keep everything fresh
Yes. This salad is naturally low-carb and gluten-free, especially when served without chips or tortillas.
More Delicious Salad Recipes
- Doritos Taco Salad
- Chinese Chicken Salad
- Thai Chicken Salad
- Southwest Cobb Salad
- Grilled Chicken Antipasto Salad
You must be reading my mind! I have been on the hunt for a new salad! I am glad I came across this!
I love how simple and easy this salad is to make! So tasty and the best way to use up leftover chicken too!
That dressing has me craving this simple, yet delicious salad! I can’t wait to enjoy this for lunch next week.