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This chicken salad is delightful! It’s been a family favorite for years now. We live in Texas, so meals that work well on hot summer days are necessary.
You can omit the veggies or swap them for veggies you prefer. I love zucchini so I add a lot of that. I also prefer the color pop of a red or yellow bell pepper. You can also use whatever salad style you prefer. I sometimes use fresh spinach as the base for this salad for the nutrients.
You generally make this meal stove top. If you’d like to skip the heat in the kitchen, toss the marinated chicken and sliced veggies into the slow cooker and let that do all your work. You won’t have the same char marks as a true fajita dish, but no heat in the kitchen 🙂
Chicken Fajita Salad
Equipment
Ingredients
Salad
- 2 pounds chicken breast, cut into strips
- 1 large onion, thinly sliced
- 2 zucchini, sliced thin
- 1 red bell pepper, sliced thin
- 2 Tbsp light oil
- 12 cups spring salad mix
- 2 tomatoes, cut in wedges
- 1 avocado, diced
Marinade
- 1/4 cup olive oil
- 2 limes, juiced
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 jalapeño, seeded and diced
- 4 Tbsp cilantro, chopped
- 1/2 tsp chipotle powder (optional)
Vinaigrette
- 1/2 cup light oil
- 3 limes, juiced
- 1/2 cup cilantro, chopped
- 2 Tbsp red wine vineagar
- 3 cloves garlic, minced
- 1 tsp cumin
- salt & pepper
Instructions
Marinate Chicken
- Cut your chicken into strips and place in a marinating bag or container. Combine your marinade ingredients and mix well (I use my blender). Pour the marinade over the chicken, making sure all the chicken touches the marinade. Place in fridge for at least 30 minutes (overnight is better).2 pounds chicken breast, cut into strips, 1/4 cup olive oil, 2 limes, juiced, 2 cloves garlic, minced, 1 tsp salt, 1 tsp cumin, 1/2 tsp chili powder, 1 jalapeño, seeded and diced, 4 Tbsp cilantro, chopped, 1/2 tsp chipotle powder (optional)
Make Vinaigrette
- Blend vinaigrette ingredients in salad mixer or blender. Place in container in the fridge.1/2 cup light oil, 3 limes, juiced, 1/2 cup cilantro, chopped, 2 Tbsp red wine vineagar, 3 cloves garlic, minced, 1 tsp cumin, salt & pepper
Cooking
- Heat oil in a cast iron skillet on medium high heat. Remove chicken strips from marinade and place in skillet. Sauté chicken strips till fully cooked apx. 10 minutes. Remove chicken from pan and set aside.2 Tbsp light oil
- Into the hot skillet with chicken juices add bell pepper. Cook for 5 minutes. Add the sliced onion and cook for another 5 minutes. Add the sliced zucchini and cook till all veggies are cooked to desired consistency. Add back in chicken to rewarm.1 large onion, thinly sliced, 1 red bell pepper, sliced thin, 2 zucchini, sliced thin
Build Salad
- Onto a plate layer salad, the chicken fajita mixture, tomatoes, avocado and drizzle with vinaigrette. Enjoy!12 cups spring salad mix, 2 tomatoes, cut in wedges, 1 avocado, diced