Name: One-Pan Kung Pao Tofu
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 14 ounces extra firm tofu, cut into cubes; 2 tablespoons cornstarch; 2 tablespoons sesame oil or avocado oil; 3 garlic cloves, minced; 2-inch piece ginger, grated; 3 scallions, sliced (white and green parts separated); 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 cup raw unsalted cashews or peanuts; 1/4 cup vegetable broth; 3 tablespoons soy sauce, use Tamari for gluten-free; 1 tablespoon rice vinegar, or white wine vinegar; 1 tablespoon brown sugar; 2 teaspoons corn starch; 1 teaspoon sriracha; 1 teaspoon sesame oil

I’m here to tell you that salads CAN be delicious, and this chicken fajita salad proves that! It’s fresh, loaded (…& I mean LOADED) with flavor, and high in protein. It’s similar to my reader-favorite Mediterranean grilled chicken salad, but with a Mexican-inspired marinade instead. And I actually stole the cilantro-lime dressing recipe from my steak salad, but shhh don’t tell anyone! I swear it’s just as incredible in this fajita salad too.

ALSO, you guys know I’m obsessed with meal prep, so I made sure this salad could also be easily meal prepped! To do that, I assemble and divide the salads between four food storage containers. Then, I make the cilantro-lime dressing and store it in a separate jar. When I’m ready to eat, I simply remove one of my meal prepped fajita salads from the fringe, toss it in some dressing, then enjoy! So easy and SO. DAMN. DELICIOUS.

close up image of chicken fajita salad in a bowl.

What You’ll Need to Make Chicken Fajita Salad with Cilantro-Lime Dressing

Chicken Marinade: The marinade infuses the chicken with bold flavors, so don’t rush this step; allow the chicken to marinate for at least 30 minutes to maximize taste.

Chicken Cutlets: Opt for boneless, skinless chicken breast cutlets for quicker cooking, or butterfly regular chicken breasts to ensure even thickness and faster grilling!

Bell Peppers: For added smokiness, grill the bell peppers alongside the chicken or use a cast-iron skillet for a charred flavor.

Pumpkin Seeds: Roasted pumpkin seeds provide a delightful crunch and keep this salad recipe gluten-free. However, feel free to swap them out for toasted almonds or crispy tortilla strips if you’d like.

Cilantro-Lime Dressing: Customize the dressing’s sweetness by adjusting the honey or maple syrup according to your taste preference. You can also add all dressing ingredients to a blender (no need to chop the cilantro or garlic if you do) then blend until smooth!

chicken fajita salad with cilantro lime dressing in a bowl.

Tips and Tricks

Don’t overcrowd the skillet when cooking the chicken to ensure even browning and avoid steaming.
For extra flavor, grill the chicken instead of pan-searing it! I love doing this in the summertime – easier cleanup, and super delicious.
Make extra dressing—it’s versatile and adds incredible flavor to other salads or grilled veggies! Or, skip the dressing altogether and use your favorite store-bought dressing for an even easier meal.
Feel free to customize this salad based on what you love! Not a fan of chicken? Marinate and cook steak instead. Or if you want to add a little cheese, go right ahead!

close up image of chicken in a chicken fajita salad.

5 from 1 vote

Chicken Fajita Salad with Cilantro-Lime Dressing

Elevate your salad game with this fresh and flavorful chicken fajita salad! Marinated chicken, sauteed peppers and onions, crisp romaine lettuce, and a quick homemade cilantro-lime dressing. This salad is bursting with delicious flavor!

Print Pin Rate

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Ingredients

For the marinade:

2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon chili powder
1/2 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika, or regular paprika
1 teaspoon dried oregano
1 teaspoon salt

For the salad:

4 boneless and skinless chicken breast cutlets, or 2 chicken breasts sliced horizontally to create 4 chicken cutlets
1/2 yellow onion, peeled and sliced
1/2 red bell pepper, cored and sliced
1/2 yellow bell pepper, cored and sliced
1/2 green bell pepper, cored and sliced
5 cups romaine lettuce, chopped
1 pint cherry tomatoes, halved
2 avocados, clised
1/2 cup roasted pumpkin seeds (pepitas)

For the cilantro-lime dressing:

1/2 cup fresh cilantro, finely chopped
1/2 cup olive oil
1/4 cup lime juice
1 tablespoon honey or maple syrup
1 garlic clove, peeled and minced
1/2 teaspoon onion powder
pinch of red pepper flakes, optional

Instructions

Whisk marinade ingredients together in a large bowl, then add in the chicken breasts. Coat the chicken in the marinade, then cover and let it sit while you prep the rest of your salad.
Place a large skillet over medium-high heat. Add about a teaspoon of oil to the skillet, then add in the sliced onion and peppers. Cook the peppers and onions for about 3-5 minutes, or until cooked to your liking. Remove the peppers and onions from the skillet and set aside.
Return your skillet to medium-high heat, then add the chicken cutlets to the skillet. Cook chicken for about 5 minutes per side, or until a meat thermometer inserted into the chicken reads 165° Fahrenheit. Remove chicken from the skillet and let it rest on a cutting board for a few minutes before slicing.
Now, make the cilantro-lime dressing by adding all dressing ingredients to a small bowl and whisking together to combine.
Assemble the salad by placing the chopped lettuce, cherry tomatoes, cooked peppers and onions, cooked then sliced chicken, avocado, and pumpkin seeds to a large bowl. Drizzle the cilantro-lime dressing over the salad and toss to combine. Serve immediately or, meal prep this salad ahead of time by storing the dressing separately. Then, right before serving, pour dressing over the salad and enjoy!

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What You’ll Need

Extra Firm Tofu – Extra firm tofu is the key to getting it super crispy! It will hold its shapes once cut and cooked, forming these little golden brown nuggets of perfection. Tofu is also the perfect blank canvas to really any recipe! It has very little flavor on its own, but absorbs all the flavors it’s paired with. The tofu in this recipe soaks up all of our delicious kung pao sauce, making it just incredible!

Red and Green Bell Peppers – Two bell peppers give this dish incredible color and brightness! Start by removing the core and any seeds from each pepper. Then, chop them into similarly-sized pieces. Stir fry the bell peppers for only a couple of minutes in the fourth step of this recipe. The goal is to get them tender, while still maintaining their bite.

Unsalted Cashews or Peanuts – You’ll find either cashews or peanuts in most kung pao recipes. They, too, give this overall dish the perfect crunchy texture that pairs beautifully with our smooth and tangy sauce. However, if you don’t like nuts, you can simply leave them out of your kung pao tofu.

Top Tips

Oil your pan well before frying up the tofu. If not enough oil is used, your tofu might stick to the pan – losing that delicious outer, crisp coating!

For an even saucier vegetable stir fry, double the sauce recipe! This kung pao tofu sauce is seriously so good, you’ll practically want to drink it. So don’t skimp on the sauce, and make as much as you’d like!

Feel free to turn this into a kung pao chicken recipe instead! To do this, simply replace the tofu with 2-inch cubes of chicken and cook them in the second step until fully cooked through. Then, use your chicken just as you would the tofu in the remainder of the recipe.

close-up image of kung pao tofu on a plate over rice

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: To ensure this recipe is completely gluten-free, use tamari instead of soy sauce. Tamari is the gluten-free equivalent to soy sauce and tastes exactly the same!

Make it Nut-Free: For a nut-free version, simple leave out the cashews or peanuts in this recipe. But if you’d still like that nutty flavor, you can add in a couple tablespoons of sesame seeds instead.

One-Pan Kung Pao Tofu

4 from 6 votes

Recipe by Samantha Course: MainDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This kung pao tofu will quickly become one of your favorite dinner recipes! One pan and 15 minutes is all you need for this intensely flavorful meal. This kung pao tofu is also entirely vegan, plant-based, and gluten-free!

Ingredients

For the tofu:
14 ounces extra firm tofu, cut into cubes
2 tablespoons cornstarch
2 tablespoons sesame oil or avocado oil
For the veggies:
3 garlic cloves, minced
2-inch piece ginger, grated
3 scallions, sliced (white and green parts separated)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup raw unsalted cashews or peanuts
For the sauce:
1/4 cup vegetable broth
3 tablespoons soy sauce, use Tamari for gluten-free
1 tablespoon rice vinegar, or white wine vinegar
1 tablespoon brown sugar
2 teaspoons corn starch
1 teaspoon sriracha
1 teaspoon sesame oil

Directions

Place cubed tofu in a bowl with cornstarch and toss to evenly coat.
Heat sesame oil in a large pan over medium-high heat, then fry tofu in a single layer for 2-3 minutes per side or until golden brown. Remove cooked tofu and set aside.
Add garlic, ginger, and white parts of scallions to pan and cook for 2-3 minutes or until fragrant.
Add in red and green bell peppers, sauté for 2-3 minutes then place tofu back into pan along with green parts of scallions and cashews or peanuts.
Whisk together all sauce ingredients in a bowl, then pour into pan and reduce heat to a simmer. Simmer until sauce has thickened then serve over rice.