Chicken Fajita Salad Recipe | Happy Healthy Eating

This smoke Chicken Fajita Salad Served with fresh veggies and tangy chimichurri sauce, it's a Tex-Mex festival in a bowl. Served with creamy avocado and sweet tomatoes, this is a perfect 30-minute dinner.

Why you'll love this Chicken Fajita Salad

After trying this Chicken Fajita Salad, eating all your veggies will no longer be a problem.

• Refreshing. It's just fresh vegetables and a light herb cilantro-chimichurri sauce.
• Great for leftovers. Use leftover grilled chicken or vegetables to make a salad and reduce food waste.
• simple. You just fry the chicken, slice it, and mix in the seasonings.
• hearty. Lettuce, bell peppers, juicy tomatoes and creamy avocado create a hearty vegetable base that will keep you full.

what do you need

The spicy red onion adds an addictive, vibrant crunch that pairs perfectly with the smoky flavor of the spice blend. Scroll to the recipe card at the bottom of the post for exact quantities.

for Chicken Fajitass

• chicken breast– Feel free to use boneless chicken thighs.
• smoked paprika – Use the type you like.
• Garlic powder – Onion powder is a great substitute.
• Cumin powder – You can also swap out all the spices for 1-2 tablespoons of taco seasoning.
• Dried coriander—— It must be dry or it will burn in the skillet and become bitter.
• Salt – Kosher salt is best.
• Chipotle Chili Powder – Chili peppers also work.
• Black pepper – Either pre-ground or freshly crushed.
• grape seed oil – Olive oil, coconut oil, or avocado oil are also great.
• Lettuce- Iceberg lettuce or romaine lettuce will work.
• yellow chili—— Choose large or small bell peppers.
• chili – Any color bell pepper will work.
• Pickled red onions – Regular sliced ​​red onions can be used instead.
• avocado – Make sure it's ripe.
• Cherry Tomatoes – Diced heirloom tomatoes also work if the seeds are removed.

Chimichurri sauce

• garlic – Must be fresh garlic. Garlic powder won't work here.
• fresh cilantro – Feel free to use fresh parsley.
• Red wine vinegar—— Avoid using any other kind of vinegar.
• Lime juice – Lemon juice is a great substitute.
• Olive oil – This is also known as “EVOO”.
• smoked paprika – Sweet chili peppers also work.
• Red pepper flakes – You can make your own chili by processing dried red chilies until coarse.
• salt and pepper – Himalayan salt is great for this.

How to Make Chicken Fajita Salad

Chimichurri sauce adds herb-like brightness to this bowl of fresh vegetables and seasoned chicken. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Mix spices. Combine chili powder, garlic powder, cumin, dried cilantro, salt, chipotle powder, and black pepper in a small bowl.
• Season the chicken. Sprinkle chicken generously with spice mixture on all sides.
• Cook the peppers. Place skillet over medium-high heat and add 1 tablespoon oil. Add peppers and cook 4-5 minutes or until lightly browned. Remove them from the heat and set aside.

• Grilled chicken. Add another tablespoon of oil to the skillet. Add chicken. Fry for 3-4 minutes on each side or until no longer pink. Remove from heat. Set it aside and cool before slicing.
• Make the dressing. Add seasonings (except olive oil) to blender. Process everything until the cilantro is finely chopped. Finally add the olive oil and stir until well combined.
• Assemble and serve. Place lettuce in a bowl. Top with chicken slices, sautéed peppers, onions, cherry tomatoes and avocado slices. Mix well with chimichurri sauce or set aside.

Tips and variations

Substitute tofu for chicken to make it a vegetarian weeknight recipe.

• Exchange greens. You don't have to use lettuce. Feel free to swap it out for your favorite salad greens, such as spinach, kale, or a mixture.
• Make it into a pasta salad. Cook 1-2 cups of short pasta, such as fusilli or penne, strain and add to the salad.
• Search the refrigerator. Mix in leftover baby carrots, celery stalks (chopped), roasted corn, roasted cauliflower, and more to reduce food waste and add texture.
• Use steak. add the rest of my Grilled Ribeye Steak or Ao-chan Kanai Asada Instead of chicken, for an easy change.
• Exchange proteins. Shredded grilled chicken, roasted turkey, and extra-firm tofu are great ways to keep your salad hearty.
• prepare in advance. Chop all your veggies and prepare the dressing ahead of time so you can toss the salad right at dinner time.
• Set it aside. Toss your portion of salad with dressing just before serving. Not adding it all in will keep the vegetables crunchy longer in the refrigerator.

Food recommendations

This juicy chicken fajita salad is a hearty dinner on its own, but you can serve it with other simple sides or a bowl of chili.try some corn on the cob or Grilled Corn with Roasted Jalapeño Sauce.If you want soup, try mine potato soup.If you want chili then mine Sweet Potato Black Bean Chili is required.

How to store leftovers

Do not microwave the protein in your frozen Tex-Mex Chicken Salad.

• refrigerator: Store in an airtight container for up to 3 days. If stored individually, lettuce will keep for up to 5 days.
• To reheat: Remove chicken from salad (or container) and microwave for 30 seconds or until hot. Add it back to the salad and enjoy.

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