tex_mexEasynon vegetariangluten freenut freesoy free

Fajita Salad

Name: Fajita Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 500 g chicken breast (boneless, skinless); 2 tbsp olive oil (for marinade and grilling); 2 tbsp lime juice (freshly squeezed); 4 pcs garlic (cloves, minced); 1 tsp cumin powder; 1 tsp smoked paprika; 1 tsp chili powder; 1 pinch salt (for marinade); 2 pcs bell pepper (mixed colors, seeded and sliced into strips); 1 pcs onion (medium, sliced into strips); 200 g romaine lettuce (chopped); 2 pcs tomato (diced); 1 pcs avocado (diced); 100 g black beans (dried, soaked overnight and boiled, or use 1 can drained and rinsed); 4 tbsp sour cream (for drizzling); 2 tbsp cilantro (chopped, for garnish)

RATING

4.5/5(98)

TASTE SCORE

8/10

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.

PREP

15m

COOK

15m

SERVES

1 BOWL

451 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a hot grill pan to get deep char marks on both the chicken and the peppers without overcooking.
2
Slice the bell peppers and onions into even strips so they char uniformly in the pan.
3
Rest the grilled chicken for a full 5 minutes to let juices redistribute before slicing.
4
Pat the chicken dry with paper towels before marinating so the spices adhere better.
5
For extra crunch, rinse the black beans well and pat them dry before adding to the salad.
6
Assemble the salad just before serving to keep the romaine crisp and the avocado from browning.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

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 protein

High-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 carb