This Chicken Fajita Salad is loaded with juicy chicken, charred peppers and onions, black beans, avocado, and homemade creamy cilantro lime dressing. It's fresh, bold, and healthy - high protein, high fiber, and packed with fresh veggies! Perfect for weeknight dinner and meal-prep friendly!

Chicken Fajita Salad
Fajitas are my guilty pleasure favorite at pretty much every restaurant. I just can't help ordering them. This Chicken Fajita Salad is everything you love about sizzling restaurant fajitas, made healthy and budget friendly at home.
Tender chicken, charred peppers and onions, bright lime, and bold Tex-Mex spices served over crisp romaine with a homemade creamy, zesty cilantro-lime dressing that pulls it all together. It’s fresh, filling, high-protein, naturally gluten-free, and perfect for healthy weeknight dinners or easy meal prep.
If you want a salad that actually feels like a meal, this is it. Packed with juicy chicken, creamy avocado, crunchy tortilla strips, black beans, vibrant peppers and onions, and that homemade fajita seasoning, every bite brings big flavor and satisfying texture.
Why You’ll Love This Chicken Fajita Salad
- Fresh, bold flavor: Homemade fajita seasoning, zesty lime marinade, and creamy cilantro dressing means no bland bites ever.
- A full meal in a bowl: Protein, veggies, greens, fiber, and healthy fats all in one balanced dish.
- Easy meal prep: Stays fresh for about 5 days, making it perfect for lunches.
- Naturally gluten-free and customizable: Easy to adapt with your favorite toppings or extra veggies.
- Better than restaurant fajitas: All the flavor you crave, without the heavy tortillas or skillet grease.
Topping Ideas for Chicken Fajita Salad
Take your Chicken Fajita Salad to the next level with these delicious topping options. Mix and match to add extra crunch, creaminess, spice, or fresh flavor.
Crunchy Toppings
- Tortilla strips or crushed tortilla chips
- Toasted pepitas or sunflower seeds
- Crispy fried onions
Creamy Add-Ons
- Extra diced avocado
- Sour cream or Mexican crema
- Queso fresco or Monterey Jack cheese
Fresh Zesty Options
- Fresh pico de gallo
- Diced tomatoes
- Pickled red onions
- Fresh jalapeño slices
- Extra cilantro
- Green onions
Spicy Boosts
- Chipotle ranch
- A drizzle of hot sauce
- Roasted poblano strips
- Sliced pickled or fresh jalapeños
- Hot salsa
High-Protein Extras
- Hard-boiled eggs
- Roasted chickpeas

Recipe Tips & Variations for the Best Fajita Salad
- Don’t overcook the peppers and onions: Cook on high heat quickly rather than low heat for a really long time. The low and slow will make them a bit soft and mushy. A little char = authentic fajita flavor.
- Make extra dressing: It’s great on tacos, grilled shrimp, or rice bowls.
- Assemble fresh: Keep lettuce + toppings separate until serving if packing for meal prep.
- Veggie Fajita Salad: Swap chicken for grilled portobellos or roasted sweet potatoes.
- Steak Fajita Salad: Use skirt or flank steak instead of chicken.
- Low-carb version: Skip the tortilla chips and beans and add extra avocado.
- Greens: Swap the romaine for any of your favorite chopped greens. You'll need about 6 cups of greens.
Chicken Fajita Salad FAQ
- Can I grill the chicken instead of pan-searing? Absolutely! Grilling adds great smoky flavor.
- Can I use rotisserie chicken? Yes! Mix cooked rotisserie chicken with a little fajita seasoning and lime juice to “fajita-fy” it.
- Is this salad healthy? Yes! High protein, high fiber, lots of veggies, and healthy fats from olive oil and avocado.
- Can I use this recipe for meal prep? Assemble ingredients in meal prep containers, keeping dressing separate. Stays fresh for about 5 days if kept separately. Add avocado right before eating.
More Fresh Healthy Salad Recipes You'll Love
- Honey Mustard Chicken Salad - A fresh, hearty salad loaded with juicy chicken, crisp veggies, and a sweet-tangy homemade honey mustard dressing.
- Doritos Taco Salad - This fun, crowd-pleasing taco salad is packed with seasoned beef, fresh veggies, cheese, and crunchy Doritos for the ultimate Tex-Mex flavor and texture combo.
- Buffalo Chicken Salad - Bold, spicy, and packed with protein! Buffalo Chicken Salad combines crisp greens, celery, carrots, and tender buffalo chicken with creamy ranch or blue cheese dressing.
- Romesco Pasta Salad - A vibrant Mediterranean pasta salad tossed in smoky, roasted red pepper Romesco sauce with fresh herbs, veggies, and toasted almonds for rich flavor in every bite.
- Tabouli Salad - A bright, refreshing Middle Eastern salad made with parsley, tomatoes, bulgur, mint, and lemon. Light, fresh, and perfect as a side or healthy lunch.
Chicken Fajita Salad Video

Chicken Fajita Salad
Ingredients
Chicken Fajitas
- 2 tablespoons fajita seasoning divided
- 3 tablespoons olive oil divided
- 3 tablespoons freshly squeezed lime juice (from about 2 to 3 limes)
- 1 pound boneless skinless chicken breasts (about 1 to 2 breasts) cut in half length-wise (butterflied)
- 2 medium onions thinly sliced
- 2 bell peppers deseeded and thinly sliced
Creamy Cilantro Lime Dressing
- ¼ cup olive oil
- ½ cup Greek yogurt
- 3 tablespoons lime juice (from about 2 to 3 limes)
- ½ cup cilantro leaves
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Water to thin if necessary
Salad
- 2 romaine hearts chopped
- 1 large avocado diced
- 1 can (15 ounces) black beans drained and rinsed
- ½ cup crumbled cotija cheese
- ½ cup crushed tortilla chips or tortilla strips
Instructions
- Combine Fajita Seasoning in small bowl.
- Marinate the chicken. Place chicken in shallow bowl with 1½ tablespoons homemade seasoning, lime juice, and 1 tablespoon olive oil. Mix.
- Cover and refrigerate for 30 minutes to 24 hours.
- Prepare the dressing. Place all ingredients in a food processor. Pulse to combine. Thin with water if necessary to desired consistency. Transfer to a jar or bowl. Cover and refrigerate until ready to use.
- When ready to cook, heat 1 tablespoon oil over medium-high heat in a large, heavy skillet.
- Add the chicken breasts. Cook on each side for about 8 minutes, until the chicken is cooked through and shows 165 on a digital thermometer. Once chicken is cooked, set aside and allow to rest.
- Turn heat to medium, heat remaining oil in skillet.
- Once hot, add bell peppers and onions with remaining ½ tablespoon fajita seasoning. Cook for 2-3 minutes until lightly blackened, but still slightly crisp. Remove from heat. Set aside to cool slightly.
- Assemble the salad. To four large bowls or meal prep containers, add chopped romaine, avocado, and black beans, divided between the 4 dishes.
- Top each bowl with slightly cooled sauteed veggies.
- Slice chicken thinly and divide between 4 salads.
- Serve immediately or cover for meal prep for up to 3 to 4 days.
Notes
- If using this recipe for meal prep, allow the onions and peppers and chicken to cool completely to room temperature before topping the salad to prevent excess wilting. Also keep dressing separate until serving.
Nutrition
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!






Leave a Reply