Easy way to make Chicken Fajita Salad (Crisp and Flavorful)

A fantastic way to enjoy chicken fajitas is in chicken fajita salad! With the help of a straightforward, tasty vinaigrette, grilled chicken, peppers, and onions are combined with a fresh green salad.

Serve this fajita salad with a side of salsa and all your preferred toppings, just like a tasty taco salad or fiery chicken burrito bowl!

How is a fajita salad made?

• Lettuce: For this salad, we prefer good, crisp romaine, but you may use any type of lettuce or a mix of lettuce and kale.
• Bell peppers, onions, and other typical fajita vegetables are among the vegetables.
• Chili lime protein The centerpiece of this dinner is chicken breasts. Change them out with steaks or even prawns.
• Add heaps of cheese and a few spoonfuls of tangy salsa or jalapenos for flavor. Add some guacamole or pico de gallo on top!

Making a fajita salad

Three straightforward steps are all that are required to assemble this salad dish. Just prepare, mix, and serve!

1. Cook chicken breasts with seasoning (per the recipe below).
2. In the same skillet, cook peppers, onions, and fajita seasoning until crisp and tender.
3. To serve, divide the chopped romaine between the two bowls. Over the lettuce in each bowl, arrange one sliced chicken breast. On each salad, garnish with half the vegetable mixture.

Over the top, drizzle the lime vinaigrette dressing and toss to mix.

How much time will it last?

As long as it is covered in the refrigerator, this salad can keep for about 3 days when not dressed. With the dressing, it may last for around 2 days before becoming soggy.

If you believe you won’t finish it in one sitting, be careful not to overdress it! The recipe IS for an entrée! To keep salad crisp, keep it well covered in the refrigerator. To prevent it from becoming soggy if you prepare it ahead of time to serve later, wait to add the dressing.

More Delectable Mix-Ins!

A chicken fajita salad is a delicious way to eat anything that would be good in tacos, burritos, or normal fajitas. Listed here are a few of my favorites.

• Diced tomatoes, shredded cabbage, and sliced jalapenos are all fresh.
• Refried, pinto, or black beans with crumbled cotija cheese are flavorful.
• Crunchy Crushed tortilla chip or strip texture

Fajita Chicken Salad

Without the tortilla’s starchy carbohydrates, there is a healthy way to enjoy chicken fajitas! In a salad bowl, combine the grilled flavors of fajitas with traditional toppings!

Ingredients

• 2 boneless skinless chicken breasts
• 3 teaspoons fajita seasoning divided
• 3 tablespoons olive oil divided
• 1 green bell pepper cored and thinly sliced
• 1 red bell pepper cored and thinly sliced
• 2 heads of romaine hearts chopped
• 1 small yellow onion peeled and thinly sliced
• 1 avocado peeled, seeded, and diced
• ½ cup Monterey jack cheese

cilantro lime vinaigrette:

• 1 lime juiced and zested
• 1 clove of garlic grated
• 2 tablespoons olive oil
• 1 tablespoon cilantro minced
• 1 tablespoon honey
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons canola oil
• 1 teaspoon Dijon mustard

Instructions

1. Put the chicken breasts on a platter and sprinkle 2 teaspoons of the fajita seasoning on both sides.
2. Heat two teaspoons of olive oil over medium heat. Add the chicken breast, season it, and cook it for 18 to 20 minutes, or until it reaches 165 degrees. Then take it out and place it on a platter to rest.
3. Add the remaining olive oil, green and red bell peppers, yellow onion, and additional fajita seasoning to the same skillet. Cook until tender but not disintegrating.
4. Add an equal amount of chopped romaine lettuce to each of the 2 large salad dishes.
5. Each salad should have one sliced chicken breast, half of the pepper and onion mixture, and an avocado.
6. Add the cilantro lime vinaigrette over top and mix well.
7. In a small mixing bowl, combine all the ingredients for the cilantro lime vinaigrette.

Notes

Shrimp or steak are suitable alternatives to chicken.

Nutrition information

Calories: 464 | Carbohydrates: 17g | Protein: 18g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 460mg | Potassium: 636mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1284IU | Vitamin C: 75mg | Calcium: 129mg | Iron: 1mg