Why You’ll Love This Chicken Fajita Salad

• It’s a complete meal in one bowl. You’ve got your lean protein, your colorful veggies, and your leafy greens all hanging out together. No need to fuss with multiple side dishes—this salad is the main event.
• The flavor is seriously explosive. The marinade does all the heavy lifting, creating chicken that’s tangy, a little smoky, and just spicy enough. When it hits the hot pan with the peppers and onions… wow. The smell alone is worth it.
• It’s endlessly customizable. Not a fan of romaine? Use kale or spinach. Want more heat? Add some jalapeños. Love avocado? Pile it on. This recipe is a fantastic template that you can make your own every single time.
• It comes together in about 30 minutes. From fridge to table, this is a speedy dish. The marinade time is short but effective, and the actual cooking is a fast, high-heat affair. Perfect for when hunger strikes fast.

Ingredients & Tools

• 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
• 3 tbsp olive oil, divided
• Juice of 2 limes (about ¼ cup)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 1 large red bell pepper, sliced
• 1 large yellow or orange bell pepper, sliced
• 1 large red onion, sliced
• 1 large head of romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• ½ cup fresh cilantro, chopped
• 1 avocado, sliced (for serving)
• ¼ cup cotija or feta cheese, crumbled (optional)
• Lime wedges (for serving)

Tools: A large skillet (cast iron is ideal!), a sharp knife, a cutting board, a large bowl for marinating, and a large serving platter or individual bowls.

A little note on the spices—using a combination like this, especially the smoked paprika, is what gives it that authentic fajita flavor. If you have a pre-mixed fajita seasoning, you can use about 2 tablespoons of that instead. But honestly, mixing your own is so easy and you control the salt level.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes (plus optional marinating time)

Before You Start: Tips & Ingredient Notes

• Chicken thickness matters. If your chicken breasts are very thick, I highly recommend slicing them in half horizontally to create two thinner cutlets. This ensures they cook quickly and evenly alongside the veggies, and they’ll absorb more marinade flavor.
• Don’t skip the acid. The lime juice in the marinade isn’t just for flavor—it’s a tenderizer. Even a short 15-minute soak makes a noticeable difference in the texture of the chicken, making it wonderfully juicy.
• Slice your veggies uniformly. Try to slice your peppers and onions into similar-sized strips. This isn’t just for looks; it means everything will cook at the same rate, so you get a perfect mix of tender-crisp peppers and soft, sweet onions.
• Get your pan HOT. The key to getting that beautiful, slightly charred “restaurant-style” look and taste is a very hot skillet. Don’t be shy with the heat—you want to hear a definite sizzle when the chicken and veggies hit the pan.

How to Make Chicken Fajita Salad

Serving Suggestions

Complementary Dishes

• Warm Cornbread or Tortillas — For those who can’t completely let go of the fajita vessel, serving a basket of warm cornbread or soft flour tortillas on the side is a perfect compromise. It’s great for scooping up every last bit.
• Cilantro-Lime Rice — If you’re feeding a crowd or just want a more substantial base, a fluffy bed of cilantro-lime rice underneath the salad is absolutely fantastic. It soaks up the juices beautifully.
• Spicy Black Beans — A simple side of warm black beans, seasoned with a little cumin and chili, adds extra protein and fiber, turning this into an even heartier feast.

Drinks

• Classic Margarita (or Mocktail) — The bright, citrusy notes of a good margarita are a match made in heaven with the smoky-spicy flavors of the fajita salad. For a non-alcoholic version, a sparkling limeade works wonders.
• Ice-Cold Mexican Lager — A crisp, light beer is the ultimate thirst-quencher alongside this dish. It cleanses the palate and complements the spices without overpowering them.
• Sparkling Water with Lime — Sometimes, simplicity is best. The effervescence and sharp lime cut through the richness of the dish and keep everything feeling fresh and light.

Something Sweet

• Mango Sorbet — The sweet, tropical flavor of mango is a refreshing and light way to end the meal. It feels like a palate cleanser and a dessert all in one.
• Churros with Chocolate Sauce — If you’re going all out, you can’t beat the classic combination of warm, cinnamon-dusted churros dipped in rich chocolate sauce. It’s a celebratory finish.
• Grilled Pineapple with a Sprinkle of Chili Powder — This is a super easy and healthy option. Grilling caramelizes the pineapple’s sugars, and a tiny dash of chili powder creates an incredible sweet-and-spicy contrast.

Top Mistakes to Avoid

• Mistake: Overcrowding the pan. If you dump all the chicken and veggies in at once, they’ll steam instead of sear. You’ll miss out on that beautiful caramelization. Cook in batches if your skillet isn’t large enough.
• Mistake: Skipping the chicken rest. I know it’s tempting to slice right in, but if you do, all those precious juices will run out onto the cutting board, leaving you with drier chicken. Just five minutes makes all the difference.
• Mistake: Using wet lettuce. If you don’t dry your greens properly, the water will dilute the dressing (which in this case is the delicious juices from the fajita mix) and make the salad soggy. A salad spinner is your best friend here.
• Mistake: Burning the spices. If your skillet is too hot when you add the chicken, the spices in the marinade can burn before the inside cooks. Medium-high heat is the sweet spot—hot enough to sear, but not so hot it scorches.

Expert Tips

• Tip: Make it a sheet pan meal. For an even easier cleanup, you can roast everything! Spread the marinated chicken and sliced veggies on a parchment-lined baking sheet and roast at 425°F (220°C) for 18-20 minutes. The results are a bit different but still delicious.
• Tip: Amp up the dressing. While the pan juices are amazing, you can whip up a quick creamy cilantro-lime dressing. Just blend some Greek yogurt, lime juice, cilantro, a garlic clove, and a pinch of salt. Drizzle it over for an extra layer of flavor.
• Tip: Prep ahead for easy lunches. Cook the chicken and veggies and store them separately from the lettuce. In the morning, just assemble your lunch container. The warm fajita mix will wilt the lettuce perfectly by lunchtime.
• Tip: Use the leftovers creatively. Any leftover chicken and peppers are incredible the next day stuffed into an omelet, tossed with pasta, or even as a filling for quesadillas. It’s a gift that keeps on giving.

FAQs

Can I use a different protein?
Absolutely! This method works wonderfully with shrimp (cook them for just 2-3 minutes per side) or flank steak (slice it thinly before marinating for a quicker cook). For a vegetarian version, firm tofu or portobello mushrooms are fantastic. Just adjust the cooking time accordingly—you still want that beautiful sear.

How long do the leftovers keep?
Store the cooked chicken and veggie mixture separately from the fresh salad components in airtight containers in the fridge. The fajita mix will keep for 3-4 days. The lettuce, tomatoes, and avocado are best added fresh when you’re ready to eat. Reheat the fajita mix gently in a skillet or microwave.

My family has different spice preferences. How can I adjust the heat?
This is easily customizable! The recipe as written has a mild warmth. To make it spicier, add a pinch of cayenne pepper to the marinade or include a sliced jalapeño with the bell peppers. To keep it very mild, simply use a mild chili powder and omit any additional spicy elements.

Can I make this gluten-free or dairy-free?
It’s naturally gluten-free—just double-check that your spice blends don’t contain any hidden gluten. For dairy-free, it’s super simple: just omit the cotija cheese or use a dairy-free alternative. The avocado provides all the creaminess you need.

Is there a way to make this salad more substantial for a heartier meal?
Of course! Adding a can of rinsed and drained black beans or chickpeas to the skillet for the last minute of cooking with the peppers is a great way to add fiber and protein. A generous scoop of quinoa or a handful of toasted pepitas (pumpkin seeds) on top also adds wonderful texture and staying power.