Yummy Chicken Fajita Salad
This chicken fajita salad is packed with juicy spiced chicken, sautéed bell peppers and onions, crisp romaine or mixed greens, creamy avocado, and a zesty lime dressing. It’s a low-carb, high-protein meal that’s bursting with Tex-Mex flavor — like your favorite fajita, turned into a fresh, healthy bowl!
Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 large salads
Ingredients
For the chicken:
2 small chicken breasts (or thighs), thinly sliced
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
Salt and black pepper, to taste
Juice of 1/2 lime
For the fajita veggies:
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 onion, thinly sliced
1 tsp olive oil
Pinch of salt
Salad base:
4 cups romaine, mixed greens, or baby spinach
1/2 avocado, sliced
1/2 cup cherry tomatoes, halved
Optional: 1/4 cup black beans or roasted corn
Optional: a few crushed tortilla chips for crunch
Optional: 2 tbsp shredded cheese or dairy-free cheese
For the lime dressing:
2 tbsp olive oil
1 tbsp fresh lime juice
1 tsp honey or maple syrup
1/2 tsp Dijon mustard
Salt & pepper to taste
Instructions
1. Season & cook the chicken
Mix chicken with olive oil, spices, lime juice, salt, and pepper.
Sear in a hot pan for 6–8 minutes, flipping until fully cooked and browned. Remove and set aside.
2. Saute the fajita veggies
In the same pan, add a bit more oil if needed.
Saute sliced peppers and onions for 5–7 minutes, until soft and lightly charred.
3. Make the dressing
Whisk olive oil, lime juice, honey, mustard, salt, and pepper.
4. Assemble the salad
In large bowls, layer greens, tomatoes, avocado, (optional beans/corn), fajita veggies, and chicken.
Drizzle with lime dressing and top with cheese or chips if using.
Notes
Make it dairy-free: skip cheese or use plant-based cheese.
Great served warm or cold.
Double the spice and prep for easy fajita meal prep bowls.
Tips
Add fresh cilantro and sliced jalapenos for even more flavor.
Swap chicken with grilled tofu or shrimp.
Add a spoonful of Greek yogurt or sour cream as a creamy topping.
Frequently Asked Questions
Q: Can I meal prep this salad?
A: Yes! Store components separately and combine before serving. Add dressing and avocado fresh.
Q: What kind of greens are best?
A: Romaine or mixed spring greens hold up well and offer crunch.
Q: Is this low-carb?
A: Yes! Especially if you skip beans and chips.
Nutritional Information
Calories: 430
Protein: 36 g
Carbs: 16 g
Fat: 27 g
Fiber: 6 g
Sugar: 4 g
Vitamin C: 120% DV
Iron: 15% DV