Full of flavor, colors, and protein, this easy chicken fajita salad makes for delicious low carb meal prep and is hearty enough to enjoy as a dinner salad. Use this irresistible dressing for all your Mexican food fave. Here’s everything you need to know.
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Ingredients for Fajita Salad
Although it looks like a lot of ingredients, it’s primarily spices that’ll make both the chicken fajita marinade and dressing, which truly are the star of this dish:
- Chicken fajitas: Chicken breast, bell peppers, onion, and oil.
- Marinade + dressing: Lime juice, garlic, Worcestershire, plus a heck of a lot of spices for the tastiest chicken fajita seasoning combo.
- All the goodies: Avocado, Romaine, cotija, and cilantro.
MORE Topping Options
Top this salad as you would fajitas or tacos, as you know there are dozens of flavor combos! Some of our favorites include:
How to Make Chicken Fajita Salad
Prep yourself for a bit of chopping and sauteeing–this chicken fajita salad comes together in a few simple steps after that!
- Make the dressing/marinade. Set aside half.
- Add chicken to the other half and toss to coat.
- Saute chicken and saute in a pan.
- Saute bell peppers and onions.
- Toss lettuce and cilantro together in a bowl.
- Add everything else. Toss + enjoy.
Storing Tips
If you do have fajita taco salad leftovers, just be sure you:
- Wait to dress the salad until just before you plan to eat.
- Chicken fajita chicken and veggies separately from the lettuce to keep the lettuce crisp.
- Wait to slice the avocado until just before serving.
How to Meal Prep
This chicken fajita salad makes for the perfect lunch and is great for meal prepping. I like to store the lettuce separately from the fajita veggies, toppings, and dressing. When you’re ready to eat, toss everything together and enjoy!
More Chicken Salad Recipes
Chicken Fajita Salad
Servings :4 servings
Instructions
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Whisk the marinade ingredients together in a large bowl. Set aside half the marinade. Add the diced chicken to the bowl and toss to coat.
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Heat 2 tablespoons of vegetable or avocado oil in a large skillet over medium heat. Add the chicken. Cook each piece of chicken on both sides until seared internal temp reaches 165 F, about 6-8 minutes. Set chicken aside on a plate.
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Add additional oil to the pan if there’s less that 1 tablespoon left. Add the bell peppers, onions, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Saute until they begin to soften, about 6 minutes. Add chicken back to the pan and toss to combine.
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Assemble your salad by tossing the lettuce and cilantro together in a large bowl. Be sure to set aside some cilantro as a topping. Toss your salad with chicken and veggies, and set aside dressing, cotija, and avocado slices. Enjoy!
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Nutrition
Net Carbs: 0g
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