Fajita Salad with Creamy Cilantro Lime Sauce
Elevate your salad game with this vibrant and flavorful Fajita Salad with Creamy Cilantro Lime Sauce! This hearty dish combines tender, spice-rubbed chicken, smoky sautéed bell peppers, and crisp romaine lettuce, all crowned with creamy avocado and juicy cherry tomatoes. The star of the show is the irresistible homemade cilantro lime sauce, blending zesty lime juice, fresh cilantro, and a touch of honey for a tangy, velvety finish. Packed with bold spices and wholesome ingredients, this 35-minute recipe seamlessly marries the sizzling flavors of fajitas with the refreshing crunch of a salad. Perfect for meal prep, weeknight dinners, or a crowd-pleasing lunch, this dish is as visually stunning as it is delicious. Serve it up and watch it disappear!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large (sliced) Red bell pepper
- 1 large (sliced) Green bell pepper
- 1 medium (sliced) Yellow onion
- 4 cups (chopped) Romaine lettuce
- 1 cup (halved) Cherry tomatoes
- 1 large (sliced) Avocado
- 0.5 cup (chopped) Fresh cilantro
- 3 tablespoons Lime juice
- 0.25 cup Sour cream or Greek yogurt
- 1 teaspoon Honey
- 1 small (minced) Garlic clove
Instructions
In a small bowl, mix the chili powder, ground cumin, paprika, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing it thinly.
In the same skillet, heat another tablespoon of olive oil. Add the sliced red bell pepper, green bell pepper, and onion. Sauté for 5-7 minutes, or until tender and slightly charred. Remove from heat and set aside.
Prepare the creamy cilantro lime sauce. In a blender or food processor, combine the fresh cilantro, lime juice, sour cream or Greek yogurt, honey, minced garlic, and 1 tablespoon of olive oil. Blend until smooth. Taste and adjust seasoning if needed.
Assemble the salad by arranging the chopped romaine lettuce on a large serving platter or individual bowls. Top with the sautéed peppers and onions, cherry tomatoes, avocado slices, and sliced chicken.
Drizzle the creamy cilantro lime sauce over the salad, or serve it on the side.
Garnish with additional chopped cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.2 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 973 mg | 21% | |
*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.
