Name: Chicken Fajita Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 small chicken breasts (1 pound) or boneless chicken thighs; 3 bell peppers (red, orange, yellow); 1 red onion; 1 large head Romaine lettuce; 1 pint cherry tomatoes; 2 avocados; 2 tablespoons olive oil; 2 tablespoons brown sugar; 2 tablespoons orange juice; 2 tablespoons lime juice; 2 tablespoons reduced sodium soy sauce; 1 tablespoon Dijon mustard; 1 tablespoon chili powder; 1 1/2 teaspoons ground cumin; 1 tsp EACH garlic powder, onion powder, salt; 1/2 tsp EACH smoked paprika, chipotle chili pepper, dried oregano; 1/4 teaspoon pepper; 2 teaspoons mesquite liquid smoke (optional); 1/4 cup cotija cheese; 1/4 cup roasted, salted sunflower seeds or pepitas; 3/4 cup sour cream or Greek yogurt; 1/2 cup medium roasted salsa verde (or regular salsa); 1/4 cup mayonnaise; 2 tablespoons lime juice, plus more to taste; 2–3 cloves garlic, minced; 1/2 tsp EACH salt, ground cumin, pepper; Cayenne pepper to taste

Chicken Fajita Salad

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Chicken Fajita Salad is a vibrant and satisfying dish that combines succulent marinated chicken with colorful bell peppers, zesty onions, and a creamy salsa dressing. Ideal for lunch, dinner, or potlucks, this salad offers a delightful medley of flavors and textures that you can easily customize to your liking. Not only does it deliver a fresh taste in every bite, but it’s also a healthy option packed with lean protein and fresh vegetables. Prepare to impress your family and friends with this delicious Chicken Fajita Salad!

Author: Kayla
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Main
Method: Grilling
Cuisine: Mexican

Ingredients

Scale

2 small chicken breasts (1 pound) or boneless chicken thighs
3 bell peppers (red, orange, yellow)
1 red onion
1 large head Romaine lettuce
1 pint cherry tomatoes
2 avocados
2 tablespoons olive oil
2 tablespoons brown sugar
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons reduced sodium soy sauce
1 tablespoon Dijon mustard
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 tsp EACH garlic powder, onion powder, salt
1/2 tsp EACH smoked paprika, chipotle chili pepper, dried oregano
1/4 teaspoon pepper
2 teaspoons mesquite liquid smoke (optional)
1/4 cup cotija cheese
1/4 cup roasted, salted sunflower seeds or pepitas
3/4 cup sour cream or Greek yogurt
1/2 cup medium roasted salsa verde (or regular salsa)
1/4 cup mayonnaise
2 tablespoons lime juice, plus more to taste
2–3 cloves garlic, minced
1/2 tsp EACH salt, ground cumin, pepper
Cayenne pepper to taste

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Instructions

Marinate the chicken and vegetables by mixing the marinade ingredients in a freezer bag. Reserve some marinade for the vegetables. Allow both to marinate in the refrigerator for at least 4 hours.
Prepare the dressing by whisking all dressing ingredients together in a bowl; refrigerate until use.
Grill or cook the marinated chicken and veggies until fully cooked.
Chop the lettuce and prepare remaining salad components.
Combine all ingredients in a bowl and toss with dressing just before serving.

Nutrition

Serving Size: 1 salad (approximately 300g)
Calories: 450
Sugar: 6g
Sodium: 680mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 9g
Protein: 28g
Cholesterol: 75mg

Find it online: https://recipesbykayla.com/chicken-fajita-salad/