Chicken Fajita Salad
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For a quick Mexican meal, make a fajita salad with juicy grilled chicken! This crave worthy and delicious meal is perfect for busy weeknights – ready in just 30 minutes flat! Best of all, it’s full of protein, gluten-free, and low in carbs.
2025 Update: This recipe is still a family favorite! It has been updated to simplify the cooking instructions and to include additional cooking tips for our readers. We hope you love it as much as we do!
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Fajita Salad Recipe
Tuesday nights are meant for a Mexican-inspired dinner. If you aren’t in the mood for traditional tacos, there are plenty of other options! Some healthy family favorites of mine include Taco Zucchini Boats, Instant Pot Chicken Fajitas and Fajita Stuffed Peppers.
Traditional fajitas are great, but for a lighter Mexican meal that’s packed with protein, make a big healthy fajita salad! Fill the bowl with crisp lettuce, bell peppers, juicy strips of chicken breast, sugar-free pickled red onions, and creamy cilantro lime ranch dressing. Pair it with some mint lemonade for an extra refreshing meal!
It might seem like a big, complicated recipe with tons of prep work, but it really isn’t. In only 30 minutes, you can be enjoying this fabulous dinner!.
Why This Recipe is a Favorite
- Adaptable and easy to customize. One great thing about this dinner salad is that you can really include any type of protein and veggies. I suggest starting with traditional chicken fajita ingredients, then pile on whatever extras you like.
- 30-minute meal with easy prep work. Everything comes together quickly and can even be prepped a couple of days ahead to save time.
- Bold flavor, but not overly spicy. My homemade fajita seasoning has a great combination of smoky and spicy flavors, so this is a Mexican chicken salad that your whole family will enjoy!
If spicy meals are a favorite, you’ll love my recipes for Mexican Pork Chops and Spicy Chili Lime Salmon!
Recipe Ingredients and Substitutions
This recipe is very easy to customize, but here are the basic ingredients:
- boneless skinless chicken: If you like white meat, use chicken breasts, but if dark meat is your jam, use chicken thighs.
- lettuce: I like the crunch of Romaine lettuce, and it’s a healthier option than iceberg lettuce. Of course, you can use whatever greens you like and/or have on hand.
- veggies: To keep the fajita salad as low carb as possible, use green bell peppers (they have fewer carbs than yellow, red, and orange bell peppers). You’ll also want to substitute sugar-free pickled red onions for traditional sautéed yellow or white onions.
- homemade fajita seasoning: Of course, you can substitute your favorite store-bought blend for the homemade. If you’d rather use a store bought blend, my favorite is Oh My Spice Fajita Seasoning. It has no added sugar or preservatives, so it’s Whole30, Paleo and Keto-friendly.
- Optional ingredients: Condiments like mango guacamole and/or chipotle corn salsa would take this chicken fajita salad to the next level! You might also want to add some fresh cilantro and/or lime slices.
Fajita Salad Dressing: Chipotle Lime Ranch
The recipe card below includes the ingredients and instructions to make a super creamy and delicious cilantro lime ranch dressing. If you prefer something with a little less spicy heat, you can make a healthy ranch dressing, or just toss the salad with Mango pico de Gallo or salsa.
How to Make a Perfect Fajita Salad
Scroll to the recipe card for the full step by step instructions! ⬇️
- Prep the vegetables and chicken. This photo shows the raw chicken cut into strips. You can slice it before or after cooking.
- Season, cook, and slice the chicken.
- Sauté the bell peppers. Save cleanup time- use the same pan that the chicken was cooked in.
- Build your fajita salad and toss it with the chicken and dressing!
That’s it! So go ahead and get started, because you’re only 30 minutes away from this having this chicken fajita salad on your table!
Storing Leftovers
Most salads taste the best when they’re eaten fresh, and this Mexican chicken salad is no different. After it has been tossed with dressing, the lettuce will begin to lose crispiness, and there really isn’t much that can be done to prevent this.
One possible solution is to serve the dressing separately from the fajita salad. This way, everyone can add as much dressing as they want, and the leftovers will keep better.
Store any leftover salad in a covered container and keep it in the fridge. It will stay fresh for about 3 days. Of course, the chicken and peppers will be cold, but they will still taste wonderful!
Fajita Salad FAQ
While both are high protein meals made with wholesome ingredients, chicken fajita salad is a bit healthier. This is because traditional fajitas are often served with flour tortillas, which are high in carbs and calories.
One fantastic way to add spicy heat is by using chiles. Some raw minced or or sliced jalapenos will amp up the heat!
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Chicken Fajita Salad
Ingredients
Fajita Chicken
- 4 tablespoons olive oil divided
- 1½ lb boneless skinless chicken breasts or chicken tenderloins
- 2½ teaspoons chili powder
- 1¼ teaspoons cumin
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper optional
Fajita Chicken Salad
- 8 cups romaine lettuce about 1 large head
- 2 large green bell peppers or color(s) of your choice
Cilantro Lime Ranch Dressing
- ½ cup mayo or whole30 compliant mayo
- 2 tablespoons coconut milk plus more to adjust consistency, if needed
- 2 tablespoons lime juice 1 small lime
- 1-2 tablespoons minced cilantro
- 1 teaspoon dry ranch seasoning
- salt and pepper to taste
Optional Toppings
- pickled onions
- chopped avocado
- fresh cilantro
- lime slices
Instructions
- Prep the vegetables. Wash and slice the bell peppers into strips, discarding the seeds. Wash and chop the lettuce. Slice the limes. Make the pickled onions and salad dressing, if using.
- Rub the chicken on all sides with 2 tablespoons of olive oil and the fajita seasoning. Heat 1 tablespoon of oil over medium heat in a large skillet. Cook the chicken for about 5 minutes per side, or until cooked through to an internal temperature of 163℉.
- Set the chicken aside to rest until cool enough to handle, then slice into strips.
- To the same skillet, add the remaining 1 tablespoon of oil, and sauté the peppers over medium heat, turning occasionally, until softened, about 5 minutes.
- Assemble the fajita salad in bowls, using 2 cups lettuce, 4 ounces chicken, and 2 tablespoons dressing for each salad, plus any optional toppings. Serve immediately.
To Make the Dressing
- Add all ingredients except salt and pepper to a small bowl; whisk to combine. Taste and season with salt and pepper as desired. For a thinner consistency, whisk in an additional 1-2 teaspoons of coconut milk.
Notes
- If you are not concerned about keeping this recipe low carb, you can slice and sauté yellow or white onion along with the bell peppers.
- Substitute 2 tablespoons of store bought or ready made fajita seasoning.
