Fajita Salad
A vibrant, colorful salad loaded with juicy grilled chicken, charred peppers, creamy avocado, and crisp romaine lettuce, all drizzled with a zesty lime dressing. All the sizzling flavor of fajitas without the tortilla, ready for a quick and satisfying meal.
For 4 servings
- prep · ~10 min
Marinate the chicken.
1.In a bowl, combine olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, and a pinch of salt.2.Add the chicken breasts and coat evenly. Set aside for 10 minutes at room temperature.TIPDon't marinate too long in lime juice; the acid can make the chicken mushy. Twenty minutes max. - grill · ~15 min
Grill the chicken and vegetables.
1.Heat a grill pan over medium-high heat until very hot.2.Grill the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).3.In the last 5 minutes, add bell pepper and onion strips to the pan, cooking until slightly charred and tender-crisp. - rest · ~5 min
Rest and slice the chicken.
1.Transfer the grilled chicken to a cutting board and let it rest for 5 minutes.2.Slice the chicken against the grain into thin strips. - assemble
Assemble the salads.
1.Divide the chopped romaine lettuce among four bowls.2.Top each with grilled chicken strips, charred peppers and onions, diced tomatoes, avocado, and black beans. - garnish
Add the finishing touches.
1.Drizzle each bowl with a tablespoon of sour cream.2.Garnish with chopped cilantro and an extra squeeze of lime juice if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a hot grill pan to get deep char marks on both the chicken and the peppers without overcooking.
- 2Slice the bell peppers and onions into even strips so they char uniformly in the pan.
- 3Rest the grilled chicken for a full 5 minutes to let juices redistribute before slicing.
- 4Pat the chicken dry with paper towels before marinating so the spices adhere better.
- 5For extra crunch, rinse the black beans well and pat them dry before adding to the salad.
- 6Assemble the salad just before serving to keep the romaine crisp and the avocado from browning.
Adapt it for your goals.
Vegan
Replace the chicken with 400g firm tofu (pressed, sliced, and marinated) or 1 can of jackfruit, and use plant-based sour cream or a cashew-lime crema to keep the fajita flavor.
high proteinHigh-protein
Double the chicken to 1kg or add a second lean protein like grilled shrimp or extra black beans, and skip the sour cream to reduce fat while boosting protein.
low carbLow-carb
Omit the black beans and add extra avocado and a handful of toasted pepitas to keep the salad satisfying and low in net carbs.
spicySpicy
Add 1–2 minced chipotle peppers in adobo to the marinade and swap the sour cream for a jalapeño-lime crema for those who love heat.
Why this is on our healthy list.
Rich in Lean Protein
Chicken breast provides high-quality, low-fat protein that supports muscle maintenance and satiety.
Chock Full of Fiber
Black beans and avocado deliver both soluble and insoluble fiber, aiding digestion and promoting fullness.
Packed with Vitamin C
Bell peppers and lime juice are excellent sources of vitamin C, which supports immune function and collagen production.
Heart-Healthy Fats
Avocado and olive oil provide monounsaturated fats that can help manage cholesterol levels.
Frequently asked questions
Yes, boneless skinless thighs work well. They are juicier and more forgiving; cook until they reach 175°F (80°C) for best texture.
