Description

Experience a burst of vibrant flavors with this Chicken Fajita Salad, a delightful twist on traditional fajitas. Juicy marinated chicken meets fresh and colorful bell peppers and onions, all drizzled with a creamy salsa dressing. This salad is perfect for any occasion—whether you’re enjoying a quick lunch or hosting dinner guests. Not only is it healthy and guilt-free, but it’s also highly customizable, allowing you to tailor it to your taste preferences. With every bite, you’ll savor the satisfying combination of fresh veggies and seasoned chicken. Make this dish your go-to for an easy yet impressive meal that everyone will love!

Ingredients

Scale

2 small chicken breasts (1 pound)
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 red onion
1 large head Romaine lettuce
2 avocados
1/4 cup cotija cheese
Creamy salsa dressing ingredients (sour cream, mayonnaise, lime juice)

Instructions

Marinate the chicken: In a large freezer bag, combine marinade ingredients. Reserve ¼ cup for vegetables. Add chicken to the bag and coat well; refrigerate for 4 hours up to overnight.
Prepare vegetables: Toss bell peppers and onions in reserved marinade; let sit while chicken marinates.
Make the dressing: Whisk together dressing ingredients in a bowl; refrigerate until ready to serve.
Cook the chicken: Grill or sauté until cooked through (165°F). Slice thinly.
Assemble the salad: In a large bowl, layer chopped Romaine, cooked chicken, marinated vegetables, diced avocados, and cotija cheese. Drizzle with dressing before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main
Method: Grilling/Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 1 salad (approximately 350g)
Calories: 450
Sugar: 6g
Sodium: 790mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 28g
Cholesterol: 90mg

Keywords: For extra crunch, add crispy tortilla strips on top. Customize with corn or black beans for added flavor and texture. Chill your dressing for enhanced taste.