Name: Chicken Fajita Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 2 small chicken breasts (or boneless thighs); 2 tablespoons olive oil; 2 tablespoons brown sugar; 2 tablespoons orange juice; 2 tablespoons lime juice; 2 tablespoons reduced sodium soy sauce; 1 tablespoon Dijon mustard; 1 tablespoon chili powder; 1 1/2 teaspoons ground cumin; 1 tsp EACH garlic powder, onion powder, salt; 1/2 tsp EACH smoked paprika, chipotle chili pepper, dried oregano; 1/4 teaspoon pepper; 2 teaspoons mesquite liquid smoke (optional); 1 red bell pepper (quartered if grilling, sliced if cooking on the stove); 1 orange bell pepper (quartered if grilling, sliced if cooking on the stove); 1 yellow bell pepper (quartered if grilling, sliced if cooking on the stove); 1 red onion (quartered if grilling, sliced if cooking on the stove); 1 large head Romaine lettuce (6 cups), chopped; 1 pint cherry tomatoes, halved; 2 avocados, sliced or chopped; 1/3 cup packed cilantro, finely chopped; 1/4 cup cotija cheese; 1/4 cup roasted, salted sunflower seeds or pepitas; 3/4 cup sour cream or Greek yogurt; 1/2 cup medium roasted salsa verde (or regular salsa); 1/4 cup mayonnaise; 2 tablespoons lime juice, plus more to taste; 2–3 cloves garlic, minced; 1/2 tsp EACH salt, ground cumin, pepper; Cayenne pepper to taste

Ingredients

Scale

2 small chicken breasts (or boneless thighs)
2 tablespoons olive oil
2 tablespoons brown sugar
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons reduced sodium soy sauce
1 tablespoon Dijon mustard
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 tsp EACH garlic powder, onion powder, salt
1/2 tsp EACH smoked paprika, chipotle chili pepper, dried oregano
1/4 teaspoon pepper
2 teaspoons mesquite liquid smoke (optional)
1 red bell pepper (quartered if grilling, sliced if cooking on the stove)
1 orange bell pepper (quartered if grilling, sliced if cooking on the stove)
1 yellow bell pepper (quartered if grilling, sliced if cooking on the stove)
1 red onion (quartered if grilling, sliced if cooking on the stove)
1 large head Romaine lettuce (6 cups), chopped
1 pint cherry tomatoes, halved
2 avocados, sliced or chopped
1/3 cup packed cilantro, finely chopped
1/4 cup cotija cheese
1/4 cup roasted, salted sunflower seeds or pepitas
3/4 cup sour cream or Greek yogurt
1/2 cup medium roasted salsa verde (or regular salsa)
1/4 cup mayonnaise
2 tablespoons lime juice, plus more to taste
2–3 cloves garlic, minced
1/2 tsp EACH salt, ground cumin, pepper
Cayenne pepper to taste

Instructions

Marinate the chicken: Combine marinade ingredients in a large freezer bag. Add chicken and seal tightly; refrigerate for at least 4 hours.
Prepare the dressing: Whisk together dressing ingredients in a medium bowl; refrigerate until ready to use.
Cook the chicken and veggies: Grill or sauté marinated chicken for 6-7 minutes per side until fully cooked. Cook bell peppers and onions until tender.
Assemble the salad: In a large bowl, layer chopped Romaine lettuce, cherry tomatoes, avocados, grilled vegetables, and sliced chicken. Drizzle with dressing before serving.

Author: Stephanie
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main
Method: Grilling/Sautéing
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 salad (about 350g)
Calories: 490
Sugar: 6g
Sodium: 680mg
Fat: 30g
Saturated Fat: 7g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 10g
Protein: 25g
Cholesterol: 70mg

Keywords: For added protein, consider topping with grilled shrimp or steak. For a vegetarian option, black beans work wonderfully as well.