# Chicken Fajita Salad

Chicken Fajita Salad is a recipe you'll use over and over again. Packed full of veggies and juicy, flavorful chicken. Ready in just 15 minutes!

- Total time: 15 min
- Cuisine: Mexican
- Category: Salad
- Language: en

## Ingredients

- 1 tablespoon olive oil
- 2 boneless skinless chicken breast
- 1 red bell pepper
- 1 green bell pepper
- 1 white onion
- 0.5 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 head romaine lettuce
- 0.25 cup lime juice
- 0.25 cup extra virgin olive oil
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon crushed red pepper flakes
- 1 avocado

## Instructions

1. Add 1 tablespoon of olive oil to a large 12-inch skillet.
2. Add two boneless skinless chicken breasts to one side of the skillet.
3. On the other side, add in sliced bell peppers (red and green) and sliced white onion.
4. Season with 0.5 teaspoon of salt (or to taste), 1 teaspoon of garlic powder, 1 teaspoon of chili powder, and 1 teaspoon of ground cumin.
5. Toss the vegetables to combine them with the seasoning and cook until softened and tender (about 7 minutes).
6. Flip the chicken breasts halfway through cooking once they get browned.
7. Cut a full head of romaine lettuce.
8. Rinse and spin the lettuce greens.
9. Lay out your bed of salad greens in a bowl.
10. Squeeze about 0.25 cup of lime juice.
11. Combine the lime juice with 0.25 cup of extra virgin olive oil.
12. Add 1 teaspoon of salt (or soy sauce) and 2 teaspoons of sugar to the dressing.
13. Add 1 teaspoon of crushed red pepper flakes to the dressing for a little kick.
14. Whisk the dressing to combine.
15. Cut an avocado in half, remove the pit, and slice or dice it.
16. Once the chicken is done cooking, remove it from the pan.
17. Slice the chicken into bite-sized pieces for serving.
18. Top the salad directly with the warm cooked peppers and onions.
19. Layer on your sliced chicken.
20. Spread out your avocado on the salad.
21. Drizzle on the dressing.

## Equipment

- large 12 inch skillet
- tongs
- chopping board
- knife
- colander
- salad spinner
- bowl
- citrus juicer
- whisk
- measuring cup

## Tips

- If you like a heavily dressed salad, you might want to double the dressing recipe. I like to keep it nice and light though.
- You can use white or brown sugar for the dressing.
- You can let the cooked vegetables cool off, but I always serve it warm.

## Source

- Original video: https://www.facebook.com/share/v/1DEwaoGfhG/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/217f529a-002d-42d3-b7cb-cd17b9a0bd29
- Extracted: 2025-11-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt