Chicken Fajita Salad Recipe | Happy healthy eating

This is Smokey Chicken Fajita Salad Fresh vegetables and tangy chimichurri dressing is Tex-Mex fiesta in a bowl. Topped with creamy avocado and sweet tomatoes, it's a 30-minute dinner.

Why You'll Love This Chicken Fajita Salad

Eating all your veggies won't be a problem after you try this chicken fajita salad.

• refreshing It's just fresh vegetables and a light, herby cilantro-chimichurri dressing.
• Great for leftovers. Use leftover rotisserie chicken or vegetables to make this salad and reduce food waste.
• Simple. You just need to tear the chicken, shred it and mix the dressing.
• sincere Lettuce, sweet bell peppers, juicy tomatoes and creamy avocado make a hearty veggie base that will actually fill you up.

What you will need

The spicy red onion adds an addictive, vibrant crunch that pairs perfectly with the smokiness of the spice blend. Scroll down to the recipe card at the bottom of the post for exact amounts.

for Chicken Fajitas

• chicken breast – Feel free to use boneless chicken thighs.
• Smoked paprika – Use your favorite type.
• Garlic Powder – Onion powder is a great swap.
• ground cumin- You can swap out all the spices for 1-2 tablespoons of taco seasoning.
• Dry coriander leaves- It must be dry or it will burn in the skillet and become bitter.
• salt – Kosher salt is best.
• Chipotle chili powder – Pepper also works.
• Bell Pepper – Pre-ground or freshly-cracked is fine.
• Grape seed oil- Olive, coconut or avocado oils are also great.
• Lettuce – Serve with iceberg or romaine lettuce.
• Yellow Chilli – Go for large or baby bell peppers.
• Red Chilli – Any color of pepper is fine.
• pickled red onion- Regular sliced ​​red onion can be used instead.
• avocado- Make sure it is ripe.
• cherry tomatoes – Diced heirloom tomatoes also work if you remove the seeds.

For the chimichurri dressing

• garlic- It should be fresh garlic. Garlic powder will not work here.
• Fresh coriander leaves- Feel free to use fresh parsley.
• Red Wine Vinegar- Avoid any other type of vinegar.
• Lemon Syrup – Lemon juice is a great swap.
• olive oil – It is also referred to as “EVOO”.
• Smoked paprika – Sweet paprika also works.
• Stay red chili- You can make your own by processing dried red chilies until coarse.
• salt and pepper – Himalayan salt is fine for this.

How to Make Chicken Fajita Salad

Chimichurri dressing adds herbal brightness to this bowl of fresh vegetables with seasoned chicken. Scroll down to the recipe card below the post for more detailed instructions.

• Make the spice mixture. Combine paprika, garlic powder, cumin, dried cilantro, salt, chipotle pepper powder, and black pepper in a small bowl.
• Season the chicken. Generously sprinkle around the chicken with the spice mixture.
• Cook the chilies. Place a skillet over medium-high heat and add 1 tablespoon oil. Add chilies and cook for 4-5 minutes or until lightly browned. Remove them from heat and set aside.

• Drain the chicken. Add another tablespoon of oil to the pan. Add the chicken. Keep it for 3-4 minutes on each side or until pink. Remove from heat. Keep it aside and slice when cool.
• Make the dressing. Add dressing ingredients (except olive oil) to blender. Process everything until the cilantro is finely chopped. Finally add the olive oil and stir until well combined.
• Combine and serve. Add the lettuce to your serving bowl. Top with sliced ​​chicken, roasted peppers, onions, cherry tomatoes and sliced ​​avocado. Toss with chimichurri dressing or serve on the side.

Tips and variations

Use tofu instead of chicken to make this a vegetarian weeknight recipe.

• Swap the greens. You don't have to use lettuce. Feel free to swap it out for your favorite salad greens like spinach, kale or a mix of them.
• Make it a pasta salad. Boil 1-2 cups of small pasta such as fusilli or penne, drain and toss in salad.
• Search the fridge. Mix with leftover baby carrots, celery sticks (chopped), grilled corn, roasted cauliflower, etc. to reduce food waste and add more texture.
• Use steak. Add my leftovers Grilled Ribeye Steak or Green Sauce Carne Asada Substitute chicken for an easy change.
• Make protein swaps. Shredded rotisserie chicken, grilled turkey, and extra-firm tofu are great ways to keep this salad hearty.
• Prepare ahead. Chop all the vegetables and prepare the dressing ahead of time so you can toss the salad when it's time for dinner.
• Keep aside. Toss your serving-size salad with the dressing just before serving. If you don't add all of these, the vegetables will shrivel in the fridge for a long time.

Serving advice

This juicy chicken fajita salad is a hearty dinner on its own, but you can serve it with other simple sides or a bowl of chili. Try with something Corn on the cob or Grilled Corn with Roasted Jalapeño Sauce. For soup, try mine Creamy Potato Soup. If you're craving chili, then mine Sweet Potato Black Pepper Chili A must.

How to store leftovers

Don't microwave the protein for a chilled Tex-Mex chicken salad.

• Fridge: Store it in an airtight container for up to 3 days. If you store lettuce separately, it will keep for up to 5 days.
• To reheat it: Remove the chicken from the salad (or container) and microwave for 30 seconds or until heated through. Toss back in the salad and enjoy.

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