Chicken Fajita Salad

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!

Course Salad

Cuisine American, Tex-Mex

Keyword Chicken Fajita Salad

Prep Time 30

Cook Time 30

Marinating Time 30

Total Time 1 30

Servings salads

Calories 752kcal

Author Michelle

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.

Video

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