Fajita Salad
All the smoky, sizzling flavor of classic fajitas packed into a fresh, vibrant salad. Tender grilled chicken, charred peppers, and onions tossed with crisp lettuce and a zesty cilantro-lime dressing.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a medium bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, chili powder, 1 tsp cumin, smoked paprika, garlic powder, onion powder, 1 tsp salt, and black pepper.
- c.Add the chicken strips and toss until they are fully coated.
- d.Cover and let marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
- 2
Step 2
- a.Prepare the Cilantro-Lime Dressing
- b.While the chicken marinates, combine all dressing ingredients (1/2 cup olive oil, 1/4 cup lime juice, 1/2 cup cilantro, honey, garlic cloves, 1/4 tsp cumin, and 1/2 tsp salt) in a blender or food processor.
- c.Blend on high for 30-45 seconds until the dressing is smooth and creamy. Set aside.
- 3
Step 3
- a.Sauté the Vegetables
- b.Heat 1 tbsp of olive oil in a large cast-iron skillet or pan over medium-high heat until it shimmers.
- c.Add the sliced bell peppers and red onion. Sauté for 6-8 minutes, stirring occasionally, until they are tender-crisp with visible char spots.
- d.Remove the vegetables from the skillet and transfer to a plate.
- 4
Step 4
- a.Cook the Chicken
- b.Return the same skillet to medium-high heat. Add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding.
- c.Cook for 3-4 minutes per side, until golden brown, charred in spots, and cooked through. The internal temperature should reach 165°F (74°C).
- d.Remove the chicken from the skillet and let it rest for a few minutes.
- 5
Step 5
- a.Assemble the Salad
- b.In a large salad bowl, combine the chopped romaine lettuce, rinsed black beans, corn kernels, and halved cherry tomatoes.
- c.Divide the salad base evenly among four bowls or plates.
- d.Top each salad with a portion of the cooked chicken, sautéed peppers and onions, and sliced avocado.
- 6
Step 6
- a.Dress and Serve
- b.Drizzle the cilantro-lime dressing over each salad just before serving.
- c.Garnish with fresh chopped cilantro and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best char on your chicken and vegetables, ensure your skillet is very hot before adding them.
- 2To save time, you can prepare the dressing and chop the vegetables a day in advance. Store them in airtight containers in the refrigerator.
- 3For meal prep, store the cooked chicken/veggies, salad base, toppings, and dressing in separate containers. Assemble just before eating to maintain freshness.
- 4If you don't have a blender, finely chop the cilantro and garlic for the dressing and whisk all ingredients vigorously in a bowl.
- 5Feel free to add other toppings like shredded Monterey Jack cheese, sour cream, or crushed tortilla strips for extra texture and flavor.
Adapt it for your goals.
Protein Swap
Substitute the chicken with 1.5 lbs of skirt steak (for Carne Asada salad) or large shrimp. Adjust cooking times accordingly.
Vegetarian/VeganVegetarian/Vegan
Replace the chicken with a block of extra-firm tofu (pressed and cubed) or 1 lb of sliced portobello mushrooms. Use agave nectar instead of honey in the dressing for a fully vegan option.
Grain AdditionGrain Addition
Add 1/2 cup of cooked and cooled quinoa or brown rice to each salad bowl for a more filling meal.
Spicy KickSpicy Kick
Add 1/2 a finely minced jalapeño or a pinch of cayenne pepper to the chicken marinade for extra heat.
Why this is on our healthy list.
Excellent Source of Lean Protein
The chicken breast provides high-quality lean protein, which is essential for muscle repair, growth, and maintaining a healthy metabolism.
Rich in Fiber
With black beans, corn, and a variety of fresh vegetables, this salad is high in dietary fiber, promoting digestive health, and helping you feel full and satisfied.
Packed with Healthy Fats
Avocado and olive oil are excellent sources of monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels.
Vibrant Vitamin Source
The colorful bell peppers, tomatoes, and leafy greens provide a wide array of essential vitamins and antioxidants, such as Vitamin C and Vitamin A, which boost immunity and support overall health.
Frequently asked questions
Yes, this Fajita Salad is very healthy. It's packed with lean protein from chicken, healthy fats from avocado and olive oil, and plenty of fiber and vitamins from the fresh vegetables and black beans. It's a well-balanced and satisfying meal.