chicken fajita salad
Level
Easy
Cooking Time
25 Min
Serves
2 +
Published February 5, 2024 by Dr. Stephanie Gray, DC
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Today I am making a CHICKEN FAJITA SALAD on crunchy romaine lettuce with a tangy chili lime sauce. All the flavors of chicken fajitas without the store bought tortillas with weird ingredients (ie refined carbohydrates, sugar, pro-inflammatory seed oils, food additives). Juicy chicken, vibrant veggies and an amazing sauce. Super healthy and delicious! Yum.
This CHICKEN FAJITA SALAD comes together so quickly. I used pre-cooked chicken and chopped the romaine in advance to have dinner on the table in 10 minutes! Even the sauce only takes a minute to make.
Serve with your favorite extra fajita toppings if desired (like guacamole, shredded cheese) to really elevate this meal.
This meal is naturally gluten free, grain free, and ketogenic friendly, with a dairy free option.
If you like quick and easy meals, try these other recipes:
12 minute broiler sheet pan steak fajitas.
Sheet pan Roasted Butternut Squash Soup
Why you will LOVE this Chicken Fajita Salad with Chili Lime Sauce
- This meal is all about the sauce really. So good!
- This meal is quick, easy, HEALTHY and delicious. You’ll get your greens in for the day.
- This meal is high in protein, there’s no sugar, refined carbohydrates or weird ingredients.
- Very quick to make especially if the chicken is pre-cooked and your lettuce is pre-chopped.
- Gluten free, grain free, keto and paleo friendly with dairy free option.
Key Ingredients & Substitutions:
- White or Red onion- Use either a red or white onion. Not everybody loves onion. It’s ok to omit.
- Peppers– Peppers add colour and nutrition to this recipe. Use any colour, red, yellow, orange or green. Add jalapenos if you like heat.
- Chicken -I used pre-cooked chicken breasts for this recipe to save time on a busy weeknight. You could also use rotisserie chicken. Use 1 chicken breast or 1 cup of rotisserie chicken per person.
- Olive oil- I used extra virgin olive oil for this recipe. Avocado oil would be a good substitute. Melted coconut oil would also work. Do not use seed oils like canola, safflower, vegetable. These oils should never be heated.
- Spices-I used chili powder, cumin as they are classic fajitas seasonings.
- Salsa– I used a store bought salsa with as few weird ingredients as possible.
- Sour cream– I chose to use sour cream for the base of the sauce. Use plain Greek Yogurt as a substitute or dairy free plain yogurt for a dairy free option.
How to Store Leftover Chicken Fajita Salad with Chili Lime Sauce
Store leftover chicken and veggies in a glass, airtight container. It should be refrigerated and eaten within 5 days. Reheat on the stove in a frying pan with olive oil over medium heat. Or reheat in the microwave. Store the sauce in a separate glass container. Refrigerate. Use within 7 days.
Chicken Fajita Salad with Chili Lime Sauce
Equipment
- 1 Frying pan
- 1 small bowl
Ingredients
For the Chicken Fajitas
- 2 cooked chicken breasts sliced
- 1 medium white or red onion
- 3 peppers seeded and sliced
- 1 cup salsa
- 1 head romaine washed and chopped
For the Sauce
- 1 cup sour cream
- 2 tbsp lime juice
- 1/2 tsp ground cumin
- 1/2 cup chili powder
- 1/4 cup salsa
Instructions
To prepare the Chicken Fajitas
- Over medium heat, add 1 tbsp olive oil. Add onions and saute 3 minutes.
- Add peppers. Cook down about 5 minutes.
- Add salsa and cooked chicken. Cook until chicken is warmed about 5 minutes.
To make the Chili Lime Sauce
- In a small bowl, add sour cream, lime juice, cumin powder, chili powder and salsa. Stir to combine.
To assemble the salad
- Place 2 handfuls of romaine lettuce in each serving bowl. Top with chicken fajitas and sauce. Top with shredded cheese if desired (optional).
