Description

Chicken Fajita Salad bursting with juicy marinated chicken, bell peppers and onions with creamy salsa dressing! This Chicken Fajita Salad takes my insanely popular chicken fajita recipe and turns it into a healthy, satisfying salad. It’s a fresh, vibrant, crispy, juicy, robust ,earthy, tangy explosion in every forkful, perfect for lunch, dinner, entertaining or potlucks. It's prep ahead friendly for a meal you can throw together in minutes when ready to serve. You can also customize the chicken salad recipe by using more or less of your favorite ingredients, adding corn, black beans, etc. Now prepare to fall in love –this might just be the best chicken salad recipe of all time!

Ingredients

Scale

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))
2 small chicken breasts (1 pound) or boneless chicken thighs (pounded to an even thickness)
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

Cook Mode Prevent your screen from going dark

Instructions

MARINADE: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove ¼ cup to a separate freezer bag and add the bell peppers and onions. To the first bag, add the chicken and turn to evenly coat. Marinate the chicken and the vegetables in the refrigerator for 4 hours up to overnight.
DRESSING: Make the dressing while the chicken is marinating so it has time to chill. Whisk all of the dressing ingredients together in a medium bowl. Cover and refrigerate until ready to use. Add additional lime juice for a tangier dressing and cayenne pepper for a spicier dressing.
TO COOK ON THE STOVE
TO GRILL
ASSEMBLE

Prep Time: 480 minutes
Cook Time: 15 minutes