Chicken Fajita Salad

5 from 2 votes

Chicken Fajita Salad - a hearty salad topped with grilled chicken, peppers, onion, avocados, and a salsa vinaigrette dressing. Not your average salad!

Prep Time10

Cook Time15

Total Time25

Course: Dinner Recipes

Cuisine: American

Servings:

Author: Erin Sellin

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