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A large white bowl is filled with a chicken fajita salad. There is a small bowl of dressing set in the vegetables and a checkered napkin beside the bowl.
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5 from 1 vote

Chicken Fajita Salad

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 jalapeno cilantro ranch that is made with only three ingredients!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: Chicken, Chicken Fajita Salad, Salad, Salad Dressing
Servings: 4 servings
Calories: 804kcal


  • Skillet
  • Blender or Food Processor


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


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.


  • 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.


Serving: 1salad | Calories: 804kcal | Carbohydrates: 23g | Protein: 46g | Fat: 60g | Saturated Fat: 12g | Cholesterol: 144mg | Sodium: 1950mg | Potassium: 1438mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4062IU | Vitamin C: 124mg | Calcium: 165mg | Iron: 4mg