Chicken fajita salad
A delightful, bright and flavorful salad for a light dinner or your next party. So easy to make with tender chicken and zesty dressing.
Servings: 5 Servings
Calories: 316kcal
Ingredients
- 2 boneless skinless chicken breasts
- 2 teaspoons fajita seasoning
- 2 Tablespoon avocado oil divided or any light tasting oil
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 small onion sliced
- 4 cups chopped romaine lettuce
Optional:
- 1 avocado thinly sliced
- Lime wedges and more chopped cilantro to garnish
Salad dressing:
- ¼ cup olive oil
- 3-4 Tablespoons red wine vinegar
- ¼ cup fresh cilantro leaves finely chopped
- 2 Tablespoons fresh lime juice the juice of one lime
- Zest of one lime
- 1 garlic clove minced
- ¾ - 1 tablespoon granulated sugar
- 1 teaspoon cumin
- ½ teaspoon black pepper
- ¼ teaspoon chili powder or to taste
- 1 ½ teaspoon Salt to taste
Instructions
Make the dressing:
- Add all the dressing ingredients to a small bowl, or a mini food processor, and whisk together until combined.
Make the chicken:
- Season chicken breast on both sides with fajita seasoning.
- Heat a nonstick skillet over medium heat and add 1 tablespoon avocado oil, swirl to coat.
- Place chicken breasts and cook about 5-7 minutes each side or until a meat thermometer reads 165F. Remove from heat and set aside to rest.
- Add remaining oil and cook bell peppers and onions on high until charred.
Assemble the salad:
- Slice chicken into thin strips.
- In a large salad bowl, arrange chopped lettuce top that with sliced chicken, avocado if using, and bell peppers and onion mixture.
- Drizzle salad dressing on top to your liking and toss to combine.
- Serve with the remaining dressing on the side.
Nutrition
Calories: 316kcal | Carbohydrates: 16g | Protein: 12g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 763mg | Potassium: 635mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4355IU | Vitamin C: 60mg | Calcium: 69mg | Iron: 2mg