Best Chicken Fajita Salad Recipes

CHICKEN FAJITA SALAD

Steps:

• For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl.
• For the salad: Heat a grill or grill pan over medium-high heat and brush with olive oil.
• Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool.
• While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool.
• Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool.
• Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning.
• For the cilantro lime dressing: Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified.
• For the assembly: Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.

CHICKEN FAJITA SALAD RECIPE BY TASTY

Steps:

• Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
• Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
• In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
• In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
• Enjoy!

GRILLED CHICKEN FAJITA SALAD

Steps:

• Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture.
• Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.
• Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool.
• If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more.
• Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.

CHICKEN FAJITA SALAD WITH CILANTRO LIME DRESSING

Steps:

• Place a large skillet coated with cooking spray over medium-high heat until hot.
• Add chicken and sprinkle chicken with fajita seasoning and saute 8 minutes or until chicken is done (no longer pink inside) and browned on the outside
• Sprinkle with 1 tablespoon fresh lime juice. Salt and fresh ground pepper to taste. Garnish with chopped fresh cilantro set aside.
• In a mixing bowl, combine lettuce, peppers, cheddar cheese, tomato and beans and toss with chicken. Drizzle with cilantro lime dressing
• Plate and garnish with black olives and sliced avocado. Serve with warm tortillas or tortilla chips and your favorite salsa or Pico de Gallo.
• To Make Fajita Seasoning: Combine all seasonings well.
• To Make Creamy Cilantro Lime Dressing: Combine all ingredients, and stir well with a whisk. Cover dressing and refrigerate.

CHICKEN FAJITA SALAD

Steps:

• In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade., In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender. , Drain chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.

GRILLED CHILI LIME CHICKEN FAJITA SALAD RECIPE

Steps:

• Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill/fry capsicum/pepper and onion strips until cooked to your liking. Slice chicken into strips and prepare salad with leaves, avocado slices, capsicum/pepper and onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra coriander leaves and sour cream

CHICKEN FAJITA SALAD WRAPS

Steps:

• In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, corn and tomato. Add dressing; toss to coat.
• To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Serve immediately with salsa and sour cream.

CHICKEN FAJITA SALAD

Steps:

• Mix lime juice and chili powder until blended; pour over chicken in shallow dish. Turn chicken to evenly coat both sides of each breast with lime juice mixture. Refrigerate 20 min. to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165ºF).
• Transfer chicken and peppers to cutting board; cut into strips. Place chicken and peppers in large bowl. Add lettuce and onions; mix lightly. Top with cheese and dressing.

MARINATED CHICKEN FAJITA SALAD

Steps:

• In a bowl, combine 4 tablespoons oil, lime juice, parsley, garlic, cumin and oregano. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. In a large skillet, saute onions in remaining oil for 2 minutes. Add chicken; stir-fry for 2-3 minutes or until chicken just begins to brown. Add the red pepper, chilies and reserved marinade; stir-fry for 2 minutes. Stir in pecans., Place lettuce on individual plates; top with chicken mixture, tomatoes and avocado. Serve with tortillas if desired.

GRILLED CHILI LIME CHICKEN FAJITA SALAD

Steps:

• Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken for about two hours, if time allows. Refrigerate the reserved 'untouched' marinade to use as a dressing
• Heat about 1 tsp of oil in a grill pan over medium high heat and grill chicken on each side until golden, crispy and cooked through. Alternately, you can bbq them. Once cooked, set aside to rest.
• Wipe pan over with paper towel; drizzle with another tsp of oil and fry pepper and onion strips until cooked to your liking.
• Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with cilantro leaves and sour cream.

SOUTHWESTERN CHICKEN FAJITA MASON JAR SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Add the chicken, bell peppers, zucchini and onions to a large baking sheet. Drizzle the oil and seasoning blend over the mixture and stir to coat. Bake uncovered until the chicken is cooked through, 20 to 25 minutes.
• To assemble, split the fajita mixture, sweet potatoes and greens in that order among four mason jars. These jars will keep for 3 to 5 days. Place the avocado, cheese, cilantro, lime juice and sour cream if using on top of the greens the morning of.

EASIEST CHICKEN FAJITA SALAD

Steps:

• In a skillet sprayed with cooking spray, put chicken and seasoning, stir for 5 minutes.
• On a plate, layer salad greens, cheese, and chicken. That's it!

CHICKEN FAJITA SALAD WRAPS RECIPE - (4.4/5)

Steps:

• Directions 1 In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, corn and tomato. Add dressing; toss to coat. 2 To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Serve immediately with salsa and sour cream.

SOUTHWESTERN CHICKEN FAJITA MASON JAR SALAD RECIPE - (4.5/5)

Steps:

• Preheat oven to 425 degrees F. Add the prepared vegetables and chicken to a large baking sheet pan. Drizzle the oil and seasoning over the mixture, and then stir to coat. Bake uncovered for 20 to 25 minutes or until chicken is cooked through. To assemble: Put in the fajita mixture, sweet potatoes, and greens in that order. If you choose to add the optional ingredients, place them on top of the greens the day you plan to eat the salad. These jars will keep for 3 to 5 days. * Roast the sweet potatoes in advance to enjoy as a snack throughout the week and to add to this salad. Or roast them together with the vegetables and chicken. Simply add an extra teaspoon of both oil and seasoning.

MEXICAN CHICKEN FAJITA SALAD

Steps:

• 1. make Salsa. Combine all ingredients Except add tomatoes and Avocado last.
• 2. Combine all ingredients in a bowl to make marinade. Place chicken in marinade and refrigerate for an hour.
• 3. Mean while Take the tortilla's and brush all sides with oil. Stack them together. Cut in half. Then slice into thin strips starting at the short end. Toss the strips with salt. and bake on sheet pan at 400 degree's about 10 minutes. Toss them with spatula after 5 minutes. Watch them. If they are brown they are over cooked. You want them slightly browned. Take out of oven and cool.
• 4. Make the Salad. rinse dry and chop romaine. Chop tomatoes. Toss the lettuce with the tomatoes. Divide mixture to 4 plates,or bowls. Top with 1/4 of Corn salsa mixture. Sprinkle 1/4 of the cheese on each dish.
• 5. Heat grill. Spray with oil so chicken doesn't stick. Cook until no pink shows when cut. Cut chicken in to strips. place on salads equally. Sprinkle tortilla strips on salad,and top with Orange Balsamic dressing. enjoy
• 6. Optional cheese Quesadilla': Heat 1/2 the oil in a large fry pan. place tortilla in pan. Sprinkle with cheese. After about 1-2 minutes. Fold in half. Brown on both sides until cheese is melted. Cut and serve.
• 7. Serve salad with your favorite vinegrette