Chicken Fajita Salad

Lately, I’ve been trying to make all my favorite meals into salad form. That includes fish tacos, steak, BLT sandwiches, and lox & cream cheese bagels. Not everything works. I don’t think a mealoaf salad would go down very well.

This weekend I set out to make another fave dinner: chicken fajitas. Tortillas are a no go, but salad greens make the perfect base for a vibrant and spicy salad. The best part of a fajita isn’t a tortilla, anyway.

My mom used to make fajita once every month. It’s not only my favorite meal, it’s my stepdad’s as well. I always had the issue of piling my tortilla with way too much chicken, peppers, and cheese. My “fajitas” turned more into “tacos” with fillings busting out the seams. The messes I would make were incredible.

In salad form you nix the mess. Well, sort of. I did manage to lodge a dollop of sour cream in between the ‘d’ and ‘f’ keys of my keyboard this morning at work. If you don’t eat like an animal, you should be fine.

My favorite fajita toppings are traditional: sour cream, cheese, guacamole or avocados. Anything less and it’s not a real Tex-Mex fajita, in my opinion. I knew the salad greens would need a dressing, so I went with this jalapeno ranch dressing I found in the produce aisle. I could almost drink the stuff, it’s that good.

If you want a bit lighter salad base, just go with a little olive oil drizzle, some lime juice, salt and pepper. I do not recommend not dressing your greens. You’ll end up with bitter leaves in your mouth—and no one likes that.

This salad would also be great with something other than chicken. Heck, it would probably be amazing with just the peppers and onions alone. Those are the best part of fajitas. Shrimp or steak would be a fantastic protein substitute…or even some turkey.

Enjoy!

Chicken Fajita Salad

• Servings: 4-5
• Time: 20 mins
• Difficulty: Easy
• Print

The best parts of a fajita but in salad form. Chicken, peppers, onions, and all the toppings make for a hearty salad lunch or dinner.

Ingredients

• 1 lb. chicken breast, cut into strips
• 2 TBS. fajita seasoning
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 2 TBS. olive oil
• 4 cups spring mix salad greens
• Jalapeno-Ranch dressing, sour cream, shredded cheese, and guacamole (or avocado slices), for serving

Directions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with 1 tablespoon fajita seasoning and add to pan. Cook until browned on both sides, about 3-4 minutes per side. Transfer chicken to a plate and set aside.
2. Add remaining tablespoon oil in same skillet. In a large bowl, toss peppers and onion with remaining tablespoon fajita seasoning. Add to pan and saute until browned and slight caramelized, about 8-10 minutes. Add chicken back to pan to warm and stir.
3. Make the salad: toss greens with jalapeno-ranch dressing. Top with chicken, fajita peppers & onions, cheese, sour cream and guacamole. Serve.

Step-By-Step Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with 1 tablespoon fajita seasoning and add to pan. Cook until browned on both sides, about 3-4 minutes per side. Transfer chicken to a plate and set aside.

Add remaining tablespoon oil in same skillet. In a large bowl, toss peppers and onion with remaining tablespoon fajita seasoning. Add to pan and saute until browned and slight caramelized, about 8-10 minutes. Add chicken back to pan to warm and stir.

Make the salad: toss greens with jalapeno-ranch dressing. Top with chicken, fajita peppers & onions, cheese, sour cream and guacamole. Serve.