Flavorful Fajita Salad
Embrace the vibrant flavors of Tex-Mex cuisine with this irresistible Flavorful Fajita Salad recipe! Packed with tender marinated chicken strips, sautéed tri-color bell peppers, and caramelized red onion, this hearty salad bursts with bold seasonings like cumin, chili powder, and lime juice. Crisp romaine lettuce serves as the perfect base, complemented by juicy cherry tomatoes, creamy avocado, and a fresh sprinkle of cilantro. Finished with a dollop of sour cream and a generous layer of shredded cheese, this dish is a delightful fusion of fajita favorites and wholesome salad. Ready in under 40 minutes and perfect for a crowd, this colorful creation is as nutritious as it is delicious, earning a spot as a go-to option for quick weeknight dinners, meal prep, or entertaining guests. Perfect for keywords like fajita salad, Tex-Mex recipe, healthy dinner, and quick meal preparation!
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 1 medium Red onion
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 large head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Avocado
- 0.25 cup Fresh cilantro
- 0.5 cup Sour cream
- 0.5 cup Shredded cheese
Instructions
Slice the chicken breasts into thin strips and place them in a mixing bowl.
In a small bowl, combine olive oil, lime juice, ground cumin, chili powder, garlic powder, salt, and black pepper to create a marinade.
Pour the marinade over the chicken strips and toss to ensure they are well coated. Let them marinate for at least 10 minutes.
While the chicken is marinating, slice the red, yellow, and green bell peppers and the red onion into thin strips.
Heat a large skillet over medium-high heat and add a tablespoon of olive oil.
Add the marinated chicken strips to the skillet and cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Sauté for 5-7 minutes until they are tender but still slightly crisp.
While the vegetables are cooking, chop the romaine lettuce and place it in a large salad bowl.
Halve the cherry tomatoes, dice the avocado, and chop the fresh cilantro. Add these to the salad bowl.
Once the vegetables are cooked, add them to the salad bowl along with the cooked chicken strips.
Top with sour cream and shredded cheese.
Toss the salad gently to combine all ingredients, and serve immediately.
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 2138 mg | 93% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 32.4 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 954 mg | 73% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4446 mg | 95% | |
*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.
