Easiest Chicken Fajita Salad
Transform your weeknight dinner routine with this vibrant and flavorful Easiest Chicken Fajita Salad! Packed with juicy marinated chicken, sautéed bell peppers, crisp romaine lettuce, buttery avocado, and a sprinkle of shredded Mexican cheese, this recipe combines all the bold, zesty flavors of classic fajitas into a refreshing, hearty salad. With just 15 minutes of prep time and simple ingredients like chili powder, lime juice, and paprika, you’ll create a dish that’s both quick and irresistible. Perfect for a wholesome meal, it’s customizable with optional tortilla strips for crunch and a dollop of sour cream for creaminess. This one-pan recipe doesn’t just save time—it makes every bite a fiesta of flavor!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Red onion
- 6 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Avocado
- 0.25 cup Cilantro
- 0.5 cup Shredded Mexican cheese blend
- 0.25 cup Sour cream
- 0.5 cup Tortilla strips (optional)
Instructions
In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, chili powder, paprika, cumin, garlic powder, salt, and black pepper to make the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Let it sit for at least 10 minutes while you prepare the vegetables.
Thinly slice the red bell pepper, yellow bell pepper, and red onion. Set aside.
Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil and cook the marinated chicken for 5-7 minutes per side, or until fully cooked (internal temperature of 165°F/74°C). Remove from the heat and let it rest for 5 minutes before slicing into strips.
In the same skillet, sauté the sliced peppers and onions for 5 minutes, or until softened and slightly charred. Remove from the heat.
In a large salad bowl, combine the romaine lettuce, halved cherry tomatoes, diced avocado, chopped cilantro, and shredded cheese.
Top the salad with the cooked chicken strips and sautéed vegetables.
Drizzle with sour cream and sprinkle tortilla strips on top if desired.
Serve immediately and enjoy your Easiest Chicken Fajita Salad!
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 837 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
