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Chicken fajita salad on a white plate.
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5 from 1 vote

Chicken Fajita Salad

Chicken fajita salad is such an amazing salad - it's made with well-seasoned juicy chicken, crunchy lettuce, sauteed bell peppers and onion, crispy tortilla strips, creamy avocado, and flavorful cilantro lime vinaigrette. You could easily have this salad for dinner - it's filling, yet light, and absolutely delicious!
Course Salad
Cuisine tex-mex
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 large servings
Calories 866kcal
Author Aleksandra


for the salad:

  • 2 tablespoons frying oil
  • 1 1/2 tablespoons Fajita seasoning
  • 2 large chicken breasts 1lb/450g
  • 1 tablespoon lime juice
  • salt and pepper to taste
  • 2 bell peppers preferably red and yellow
  • 1 red onion
  • 2 baby romaine hearts
  • 1/2 avocado
  • 1/2 cup fried/baked tortilla strips

for the cilantro lime vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons chopped cilantro
  • 1/2 tablespoon honey
  • 1 small clove garlic pressed through garlic press
  • 1/4 teaspoon Dijon mustard
  • 1/8 dried teaspoon coriander
  • salt and pepper to taste


  • Prepare the ingredients: Cut the chicken into 1/2-inch (1.5cm) strips, bell peppers into 1/4-inch (7mm) strips, cut the onion in half then into 1/4-inch (7mm) slices. Slice avocado, wash and dry the lettuce.
  • Make the vinaigrette: Add all the ingredients into a mason jar, close the lid and shake for 1 minute until well combined. Season to taste with salt and pepper. Adjust the sweet-sour ratio when necessary (add more honey if it's too sweet and add more lime juice if it's not sour enough).
  • Cook the chicken and vegetables: In a large bowl combine 1 tablespoon of oil and Fajita seasoning, add the chicken, season with salt and pepper, and toss to combine. Heat the remaining oil in a large frying pan over high heat. When hot add the chicken (in one or two batches, depending on the size of the pan). Cook until browned then turn over and cook until cooked through, transfer to a plate, drizzle with lime juice.
  • Reduce the heat to medium-high and add the bell peppers and onions, season with salt and pepper. Cook for a couple of minutes or until softened but still a little bit crunchy.
  • Assemble: On a large platter, arrange the lettuce, cooked chicken, cooked bell peppers and onions, sliced avocado, and tortilla strips. Pour over the vinaigrette.
  • Enjoy!


  • Fajita seasoning: 2 Tbsp chili powder (this is a spice mix not pure ground chili peppers), 1 Tbsp of EACH: cumin, oregano, garlic powder, onion powder, paprika. You will not use all the seasoning, just 1 1/2 tablespoons.
  • This salad tastes great also cold (lunchbox-friendly).
  • Calories = 1 serving (1/2 of the recipe) - this is one large serving (dinner-size). This is only an estimate!


Calories: 866kcal