I am so happy to share this Chicken Fajita Salad recipe with you because it is fresh, colorful, and full of simple flavors. You get tender chicken, soft onions, and sweet peppers all mixed with cool lettuce and creamy avocado. Every bite has a little crunch, a little brightness, and a nice mix of warm and cold textures. It is quick to make, easy to enjoy, and perfect for a light dinner. I love how it feels filling without being heavy.
Level: Easy
Total Time: about 50 minutes
Prep Time: about 30 minutes
Cook Time: about 20 minutes
Yield: 2 servings
Course: Dinner
Cuisine: Mexican inspired
I still remember the first time I made a simple fajita style salad at home, and I loved how fresh and bright everything tasted. There is something very comforting about warm chicken mixed with cool veggies in one big bowl.
This version brings together juicy chicken, soft onions, sweet bell peppers, crisp lettuce, creamy avocado, and a squeeze of lime for a little spark. It tastes bold but still feels light, which makes it great for warm days or busy nights.
It comes together in one skillet, and while there are a few steps, they are very easy to follow. This makes it a perfect dinner for two when you want something colorful and satisfying.
How to Make Chicken Fajita Salad
This dish mixes warm fajita flavors with cool salad ingredients to make a simple meal that feels fresh and tasty. Here is how everything works together.
• Chicken cooked with fajita seasoning for bold flavor
• Onion and bell pepper softened in the same pan for extra taste
• Crisp lettuce as the base of the salad
• Creamy avocado slices for richness
• Juicy tomatoes for a bright pop
• Fresh cilantro for a clean, herbal touch
• Ranch dressing and lime juice to finish everything
All the parts come together to make a colorful dinner that is full of flavor and very easy to enjoy.
Ingredients
• 2 small boneless skinless chicken thighs, left whole, or 1 large chicken breast cut into strips
• 1 tablespoon fajita seasoning
• Salt to taste
• 1 tablespoon vegetable oil
• 1 small yellow or white onion half, sliced (about 1 cup)
• 1 sweet bell pepper, sliced (any color)
• 4 cups chopped lettuce (red leaf, romaine, or a mix)
• 1 avocado, sliced
• 1/2 cup halved grape tomatoes
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• Ranch dressing for serving
Directions
- Prepare the Chicken:
- Rub the chicken with the fajita seasoning until coated.
- Add a little salt if your seasoning is not very salty.
- Heat the Pan:
- Warm the oil in a large skillet over medium high heat.
- When the oil is hot, place the chicken in one layer.
- Cook the Chicken:
- Cook for about 3 to 4 minutes until the bottom browns.
- Flip and cook another 3 to 4 minutes until the center reaches 165F.
- Move the chicken to a plate and keep it warm.
- Cook the Vegetables:
- In the same pan, add the sliced onion and bell pepper plus a pinch of salt.
- Scrape up the browned bits from the pan for extra flavor.
- Cook for about 8 to 10 minutes until soft and slightly browned.
- Add Chicken Juices:
- Pour any juices from the resting chicken into the pan with the vegetables.
- Stir to mix the flavors together.
- Slice the Chicken:
- Slice the cooked chicken against the grain into thin pieces.
- Build the Salad:
- Place the lettuce in a large bowl.
- Add the avocado, tomatoes, cilantro, and the warm vegetables.
- Top with the sliced chicken.
- Finish and Serve:
- Add the lime juice over the top.
- Serve with ranch dressing.
Process Details
• Cooking the Chicken: Browning the chicken first helps make the outside tasty while keeping the inside juicy.
• Using One Pan: Cooking the vegetables in the same pan adds extra flavor because they pick up the seasoning left behind.
• Slicing Against the Grain: This makes the chicken easier to chew and helps it stay tender.
• Balancing Warm and Cool: Warm chicken and veggies mixed with cold lettuce and avocado give the salad a nice mix of textures.
• Lime for Brightness: A little acid keeps the salad from tasting flat and brings everything together.
Tips for Success
• Use thighs if you want extra juicy chicken, or breasts if you prefer lean meat.
• Do not crowd the pan, or the chicken will steam instead of brown.
• Add a small splash of oil if your pan looks dry before cooking the vegetables.
• Try romaine or a spinach mix if you prefer stronger greens.
• Swap tomatoes for fresh salsa if you want more flavor.
• Add a few tortilla strips for crunch if you like.
Serving Ideas
• Serve with warm tortilla chips on the side.
• Add extra lime wedges for people who like more brightness.
• Pair with a small bowl of Spanish rice.
• Enjoy with a light fruit drink or a simple iced tea.
• Make it heartier by adding a spoonful of guacamole on top.
Storage & Freezing
• Refrigerator: Keep leftover chicken and veggies in an airtight container for about 3 days. Store lettuce and avocado separately to keep them fresh.
• Freezing: The cooked chicken and peppers can freeze for about 2 months, but the lettuce and avocado should not be frozen.
• Reheating: Warm the chicken and vegetables gently in a skillet or microwave. Add a tiny bit of oil or water if they seem dry.
• Make Ahead: You can cook the chicken and peppers early, but wait to build the salad until you are ready to eat so it stays crisp.
Nutrition Info (Approximate per Serving)
• Calories: ~450
• Protein: ~28g
• Carbohydrates: ~20g
• Fat: ~30g
• Fiber: ~6g
• Sodium: ~700mg
• Sugar: ~5g
This Chicken Fajita Salad is full of warm, colorful flavors and a mix of textures that make every bite fun to eat. The chicken is juicy, the vegetables are tender, and the cool toppings help balance everything.
I hope you enjoy making this fresh and simple meal. It is easy to put together, tastes great, and is perfect for a cozy dinner for two.
