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Chicken Fajita Salad – a hearty salad topped with grilled chicken, peppers, onion, avocados, and a salsa vinaigrette dressing. Definitely not your average salad!
I could live on salads in the summer. There is something about the warmer temperatures that make eating a salad for dinner exciting. I either want to grill everything or put it over lettuce. Maybe it is the cool crisp lettuce that makes it fitting for a hot day? I don’t know, but this chicken fajita salad is one I have been making for years!
When I first got married I found this Weight Watchers Take Out cookbook, and there are a few things I love from it, that have become staples in my life. And this chicken fajita salad is one of them. Over the years I have changed it, and made it many different ways. But the dressing is really where it is at, and that has always stayed the same.
What Is Chicken Fajita Salad
It is basically a way to get to enjoy Chicken Fajitas in the form of a salad. You have the seasoned chicken that is grilled, along with peppers and onions that are served on a bed of lettuce. Then like you would fajitas, you can add your favorite toppings from there. Tomatoes, cheese, avocado etc.
When we go out for Mexican food I almost always order the chicken fajitas, so trying it as a salad was a no brainer for me. And to make it super easy for summer, everything is just chopped and added to the bowl. No need to saute the peppers and onions here. A salad is meant to be crunchy in my opinion, so I didn’t want the warm veggies on there.
How to Make a Fajita Salad
- Cook the meat. Season your chicken with taco seasoning or cajun seasoning and then throw it on the grill. You could also bake it in the oven or cook it on the stove top if you wanted. And you could mix up the protein to use steak or shrimp. Super versatile!
- If you want to cook your peppers and onion saute them with a little olive oil until they are soft. I like to leave mine raw, but this is up to you.
- To make the dressing you just dump the ingredients into a food processor and let it get nice and smooth. The dressing is my favorite and I use it all the time for salads.
- Assemble – Slice the chicken and place on top of a bed of lettuce. Add the peppers and onions, and any other toppings you like. then serve with the dressing.
What Toppings Do You Put On Fajita Salad
- Avocado
- Tomatoes
- Cheese – cheddar, cojita
- Sliced Jalapenos
- Beans – pinto or black beans
- Crispy tortilla strips
You really can make this fajita salad your own. Whatever you normally enjoy on tacos or Mexican food can go on this salad. It is a fresh and delicious way to get your family to eat their veggies!
More Delicious Salad Recipes
- Doritos Taco Salad
- Spinach Chicken Salad
- Sausage & Wild Rice Salad
- Chinese Chicken Salad
- Garlic & Herb Mediterranean Salad
- Thai Beef Salad
- Southwest Cobb Salad
- Grilled Chicken Antipasto Salad
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.
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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.