Flavorful Chicken Fajita Salad

Salads are one of my favorite summer foods. They feature so many delicious ingredients in season and (usually) don’t require turning the hot stove on. This chicken fajita salad is a healthier take on the restaurant version

I’ve always had a thing for Mexican and Tex-Mex food. And while I love the restaurant fajita salads, they usually aren’t the healthiest or most frugal option. My homemade version is easily customizable to your exact tastes. If you don’t do dairy, just leave it out. Like spicy? Add some jalapenos or hot sauce. It’s naturally gluten-free and couldn’t be easier.

Chicken Fajita Salad Ingredients

There are endless ways to make this, but it starts with crisp lettuce, chicken, and fresh veggies. I love making this on busy summer nights when I’ve been running around with the kids all day. It’s also great for a quick lunch that’s easy enough kids can make it.

This chicken fajita salad features broiled onions and peppers for that delicious roasted flavor. If you want to skip the broiler you could saute them instead. You could add some romaine lettuce for extra crunch, but I usually use a spring greens mix in this. The darker greens have more nutrition in them.

We eat this with fermented salsa and a sour cream sauce. For a dairy-free version try some healthy salad dressing like lime vinaigrette. This high protein ranch dressing is also great on Mexican inspired dishes. Here are some more topping ideas.

Fajita Salad Toppings:

Fajita Seasoning

No fajita salad would be complete without fajita seasoning! It’s very similar to taco seasoning and they can often be used interchangeably. Store-bought fajita seasoning often has an acidic component to help tenderize tough meat. The traditional lime juice in fajitas also tenderizes.

My homemade fajita seasoning uses garlic powder, ground cumin, chili powder, coriander, and paprika. Some blends also have oregano. You can buy fajita seasoning, but I’ve found it’s so much cheaper (and healthier!) to make my own. I keep a big jar in the pantry to use as needed.

Meal Prep Your Proteins

Typically, when I make this salad I cook the chicken ahead of time in the slow cooker. Chicken thighs or boneless skinless chicken breasts both work. I’ll use the precooked meat in recipes throughout the week for faster meal prep. You can even add some salsa and seasonings while cooking if preferred.

Another option is using shredded, leftover whole or rotisserie chicken. If you’re feeling really ambitious, try some marinated chicken. Some lime juice, salt, olive oil, and a few chopped garlic cloves make a delicious chicken marinade. For 1 pound chicken use 1 lime (juiced and zested), 2 Tablespoons olive oil, 2 cloves garlic (chopped), and 1/2 teaspoon salt.

• Place the chicken breasts in a large bowl and pour the marinade over.
• Let sit in the fridge for 6-8 hours then cook the chicken.
• Shred or slice the chicken and use sliced chicken to top the fajita salad.

If you’re looking for a simple and refreshing meal, I’d recommend trying this chicken fajita salad!

More Salad Recipes

Looking for some more, easy refreshing salad ideas? Here are some of our family’s favorites!

What’s your favorite Mexican dish? Ever made your own healthy version? Share below!