Print

Chicken Fajita Salad

Chicken Fajita Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Fajita Salad is a colorful, nutritious dish that’s perfect for lunch, dinner, or as a crowd-pleasing potluck favorite. Featuring marinated grilled chicken paired with vibrant bell peppers, red onion, and a creamy salsa dressing, this salad brings the classic flavors of fajitas into a lighter, healthier format. With its fresh ingredients and customizable options, you can easily make it your own by adding your favorite toppings like avocado or black beans. Quick to prepare and bursting with flavor, Chicken Fajita Salad is sure to become a staple in your meal rotation.

Ingredients

Scale
  • 2 small chicken breasts (1 pound)
  • 3 bell peppers (red, orange, yellow)
  • 1 red onion
  • 6 cups Romaine lettuce
  • 1 large avocado
  • 3/4 cup sour cream or Greek yogurt
  • 1/2 cup salsa verde
  • 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 teaspoon EACH garlic powder, onion powder, salt
  • 1/2 teaspoon EACH smoked paprika, chipotle chili pepper, dried oregano
  • 1/4 teaspoon pepper
  • 2 teaspoons mesquite liquid smoke (optional)
  • 1/3 cup packed cilantro, finely chopped
  • 1/4 cup cotija cheese
  • 1/4 cup roasted, salted sunflower seeds or pepitas
  • 2 tablespoons lime juice, plus more to taste
  • 2–3 cloves garlic, minced
  • 1/2 teaspoon EACH salt, ground cumin, pepper
  • Cayenne pepper to taste

Instructions

  1. Marinate the chicken and vegetables: In a large freezer bag, combine marinade ingredients. Add chicken to the marinade bag; toss to coat. In another bag, add bell peppers and onions with ¼ cup of marinade. Marinate both in the refrigerator for at least 4 hours or overnight.
  2. Prepare the dressing: Whisk together dressing ingredients in a medium bowl; refrigerate until ready to use.
  3. Cook the chicken and vegetables: Grill or sauté until chicken reaches an internal temperature of 165°F and veggies are tender.
  4. Assemble the salad: Chop Romaine lettuce and place in bowls. Top with cooked chicken, veggies, avocado, cilantro, cotija cheese, and sunflower seeds.
  5. Drizzle with dressing before serving.

Nutrition

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

save me