Name: Chicken Fajita Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: Chicken breasts (or thighs); Red bell pepper (quartered if grilling, sliced if cooking on the stove); Orange bell pepper (quartered if grilling, sliced if cooking on the stove); Yellow bell pepper (quartered if grilling, sliced if cooking on the stove); Red onion (quartered if grilling, sliced if cooking on the stove); Romaine lettuce (6 cups, chopped); Cherry tomatoes (halved); Avocados (sliced or chopped); Cilantro (packed, finely chopped); Cotija cheese (1/4 cup); Roasted, salted sunflower seeds or pepitas (1/4 cup); Sour cream or Greek yogurt (3/4 cup); Medium roasted salsa verde (or regular salsa) (1/2 cup); Mayonnaise (1/4 cup); Lime juice (2 tablespoons, plus more to taste); Garlic (2–3 cloves, minced); Salt (1/2 teaspoon); Ground cumin (1/2 teaspoon); Pepper (1/2 teaspoon); Cayenne pepper to taste

Description

Enjoy this vibrant Chicken Fajita Salad loaded with juicy chicken and fresh veggies. Perfectly customizable—try it today!

Ingredients

Chicken breasts (or thighs)
Red bell pepper (quartered if grilling, sliced if cooking on the stove)
Orange bell pepper (quartered if grilling, sliced if cooking on the stove)
Yellow bell pepper (quartered if grilling, sliced if cooking on the stove)
Red onion (quartered if grilling, sliced if cooking on the stove)
Romaine lettuce (6 cups, chopped)
Cherry tomatoes (halved)
Avocados (sliced or chopped)
Cilantro (packed, finely chopped)
Cotija cheese (1/4 cup)
Roasted, salted sunflower seeds or pepitas (1/4 cup)
Sour cream or Greek yogurt (3/4 cup)
Medium roasted salsa verde (or regular salsa) (1/2 cup)
Mayonnaise (1/4 cup)
Lime juice (2 tablespoons, plus more to taste)
Garlic (2–3 cloves, minced)
Salt (1/2 teaspoon)
Ground cumin (1/2 teaspoon)
Pepper (1/2 teaspoon)
Cayenne pepper to taste

Instructions

Marinate the chicken and vegetables in a mixture of olive oil, lime juice, soy sauce, and spices for at least 4 hours.
While marinating, prepare the dressing by whisking together sour cream, salsa verde, lime juice, garlic, and spices.
Cook the marinated chicken until fully cooked through; grill or sauté the vegetables until tender-crisp.
Assemble the salad by layering chopped romaine lettuce with cherry tomatoes, avocado slices, cilantro, cotija cheese, and sunflower seeds. Top with sliced chicken and veggies before drizzling with dressing.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Grilling/Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approx. 350g)
Calories: 490
Sugar: 5g
Sodium: 780mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 32g
Cholesterol: 85mg

Keywords: For added texture and nutrition, consider incorporating corn or black beans. Customize your dressing by adjusting lime juice levels for tanginess or adding cayenne pepper for spice. Serve immediately for the best freshness.