This chicken fajita salad takes all the great flavors of the classic Tex-Mex dish and piles them high on a bed of fresh greens. The whole thing gets topped with a spicy and creamy jalapeño cilantro ranch that is made with only three ingredients!
I love a big salad. I always have. And hopefully, always will. Salads are so versatile and can be so packed with good-for-you ingredients that I try to eat one every single day. Most importantly – salads are delicious!
If you don’t believe me, just try this chicken fajita salad with creamy jalapeño cilantro ranch! There’s nothing bland or boring about this baby. Tender pieces of seasoned chicken breast, sautéed peppers and onions, and creamy avocado all lay on a bed of mixed greens. A sprinkle of cotija cheese and a drizzle of dressing complete this one-bowl meal!
Ingredients for this recipe:
- Boneless, skinless chicken breast
- Sliced onion
- Bell peppers
- Mixed Greens/Lettuces
- Cherry Tomatoes
- Avocado
- Cotija Cheese
- Fresh Jalapeño
- Fresh Cilantro
- Ranch Dressing
- Lime Wedges
- Olive Oil
- Kosher Salt & Seasonings
How to make a perfect salad
I am a firm believer that salads should include five things. The foundation, the protein, the filling, the topping, and the dressing.
The Foundation – In this case, a big bowl of mixed greens. There’s spring mix, romaine, radicchio, and butter lettuce. Whatever greens you choose to build your salad on, be sure they are well-rinsed and fresh. A salad spinner is one of my favorite kitchen gadgets! It enables you to buy bulk heads of lettuce (which saves money), makes sure the lettuce is properly cleaned, and keeps it fresher longer!
The Protein – The filling, satisfying part of any great salad recipe. For this salad we went with fajita-seasoned chicken! Steak or shrimp would also work beautifully. Or crispy chickpeas if you’re vegetarian.
The Filling – I look at this as sort of what is used to accessorize the salad. What will complement the protein and build off the flavors. Sautéed peppers and onions are found in traditional fajitas, so it only makes sense that they’d be present in this dish! A sprinkling of fresh tomatoes and creamy avocado slices carry the Tex-Mex flavors in every bite!
The Topping – A little something, something that gets sprinkled on to add flavor and, most importantly, textural contrast to a salad! Cotija cheese is the beautiful crumbly topping this salad needed. Tortilla chips would also be delish! Other great salad toppings include nuts, croutons, and fried onions!
The Dressing – The great binder of salads. A good salad dressing brings everything together into one cohesive dish. Some can be complex in flavor, like this creamy, cool, and spicy jalapeño cilantro ranch and sometimes oil and vinegar is all you need!
Now that you know what makes up a great salad, let’s make a perfect chicken fajita salad!
Chicken Fajita Salad Recipe
- Cook the chicken. In a skillet with olive oil and all those delicious seasonings.
- Sauté the peppers and onion. In the same pan the chicken was in. Less dishes!
- Make the dressing. Combine the ranch, jalapeño, and cilantro in a blender and pulse until smooth.
- Assemble the salad. Start with the lettuce. Add the chicken and veggies, the tomato and avocado. Sprinkle the cotija over the top and add a squeeze of lime juice. Top everything with the dressing before serving!
Cook the chicken. Sauté the vegetables. Make the dressing. Assemble the salad.
Prepping a salad ahead of time.
I love making this salad as a quick and easy lunch option throughout the week. Simply make the chicken, veggies, and dressing as directed in the recipe. Store each item in its own container in the fridge until ready to use. If desired, the chicken and vegetables can be reheated before the salad is assembled.
You May Also Like
- Roasted Sweet Potato Salad
- Shaved Brussels Sprouts Caesar Salad
- Iceberg Wedge Salad
- Green Goddess Salad Dressing
Chicken Fajita Salad
Equipment
- Skillet
- Blender or Food Processor
Ingredients
For the Fajita Chicken:
- 3 tablespoon Olive Oil divided
- 1 ½ pounds boneless skinless chicken breast, sliced
- 2 teaspoon Kosher Salt
- ¾ teaspoon Garlic Powder
- ¾ teaspoon Onion Powder
- ½ teaspoon Cumin
- ½ teaspoon Paprika
- ¼ teaspoon Coriander
- Pinch Cayenne Pepper
For the Jalapeño Cilantro Ranch:
- ½ Fresh Jalapeño sliced
- ½ cup Fresh Cilantro
- 1 cup Ranch Dressing
For the Salad:
- 1 white onion sliced
- 2 bell peppers sliced
- 12 cups mixed greens
- 1 cup diced cherry tomatoes
- 1 whole avocado sliced
- ½ cup Cotija Cheese for serving
- Lime Wedges for serving
Instructions
For the Fajita Chicken:
- Preheat 2 tablespoon of the olive oil in the large skillet set over medium-high heat. Toss the chicken with the salt, garlic powder, onion powder, cumin, paprika, coriander, and cayenne pepper. Add the seasoned chicken to the pan and cook, stirring occasionally, until chicken is fully cooked, about 7 minutes.
For the Jalapeño Cilantro Ranch:
- While the chicken cooks, combine the sliced jalapeño, fresh cilantro, and ranch in a blender and pulse until smooth. Set aside until ready to use.
For the Salad:
- When chicken is cooked, remove to a bowl. Add the last tablespoon of oil to the skillet and add the onion and peppers. Cook, stirring occasionally, until tender, about 5 minutes.
- While the veggies cook, fill four serving bowls with the lettuce. Divide the chicken evenly among the bowls. Then the cooked onion and peppers, followed by the tomatoes, avocado, and cotija. Squeeze a lime wedge over everything. Drizzle with the dressing and serve.
Notes
- This recipe makes enough chicken and peppers for four salads. The ingredients can be prepped and cooked ahead of time and kept on-hand in the fridge for quick and easy lunches.
- Jalapeño Cilantro Ranch can be stored in the refrigerator for one week.
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