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.
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!
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!
Chicken Fajita Salad with Cilantro-Lime Dressing
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!
