Chicken Fajita Salad

This Chicken Fajita Salad transforms the classic Tex-Mex favorite into a fresh, vibrant meal that’s both satisfying and nutritious. Juicy grilled chicken breast gets a flavorful rub of warm spices before being paired with perfectly charred bell peppers and onions that add smoky sweetness to every bite. Crisp romaine lettuce, juicy cherry tomatoes, and sharp cheddar cheese create the perfect foundation, while fresh cilantro and tangy lime juice bring everything together with bright, zesty flavor.

If you’re drawn to these bold southwestern flavors, you’ll absolutely love our Jalapeño Popper Chicken Salad with its creamy, spicy kick. For another Mexican-inspired fresh option, try the Avocado Salsa Shrimp Salad that brings the same vibrant flavors with a seafood twist.

Chicken Fajita Salad

Recipe by Daily Disher

Chicken Fajita Salad features perfectly grilled chicken seasoned with cumin and paprika, served over crisp romaine with charred bell peppers, cheddar cheese, and zesty lime dressing.

Course: MainCuisine: MexicanDifficulty: Easy

5.0 from 1 vote

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Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

400

kcal

35

minutes

Ingredients

• 1 lb chicken breast

• 1 tbsp olive oil

• 1 tsp chili powder

• 0.5 tsp ground cumin

• 0.5 tsp paprika

• 0.5 tsp garlic powder

• 1 each red bell pepper, sliced

• 1 each yellow bell pepper, sliced

• 1 each onion, sliced

• 1 head romaine lettuce, chopped

• 1 cup cherry tomatoes, halved

• 0.5 cup shredded cheddar cheese

• 0.25 cup fresh cilantro, chopped

• 1 each lime, juiced

• 0.5 cup sour cream

Directions

• Preheat a grill pan over medium-high heat and lightly oil the surface to prevent sticking during cooking.
• Rub chicken breasts with olive oil and sprinkle all over with chili powder, ground cumin, paprika, and garlic powder.
• Grill chicken for 6-7 minutes on each side, ensuring internal temperature reaches 165°F before removing from heat.
• In the meantime, slice red and yellow bell peppers, along with onions, and add them to a separate skillet over medium heat.
• Cook the vegetables for 5-7 minutes, stirring occasionally, until slightly charred and tender but still crisp.
• Let grilled chicken rest for a few minutes, then chop into strips and set aside while preparing remaining ingredients.
• In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, shredded cheddar cheese, and fresh cilantro.
• Top salad with cooked bell peppers, onions, and sliced grilled chicken, ensuring even distribution for best results.
• Drizzle lime juice over the salad and add sour cream for extra flavor, tossing gently to mix all ingredients thoroughly.
• Serve immediately with additional lime wedges and sour cream on the side, if desired, for extra zest and richness.

Nutrition Facts

• Total number of serves: 4
• Calories: 400kcal
• Cholesterol: 0mg
• Sodium: 620mg
• Potassium: 400mg
• Sugar: 8g
• Protein: 6g
• Calcium: 60mg
• Iron: 2mg

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