Best 5 Chicken Fajita Salad Recipe By Tasty Recipes

Indulge in a tantalizing fiesta of flavors with our comprehensive guide to chicken fajita salad recipes. Embark on a culinary journey as we present a diverse collection of delectable salads, each bursting with vibrant ingredients and enticing taste combinations. From the classic chicken fajita salad, featuring tender grilled chicken, sautéed bell peppers, and onions, to the innovative quinoa chicken fajita salad, where fluffy quinoa replaces traditional lettuce as the base, our recipes cater to various dietary preferences and taste buds.

For those seeking a low-carb option, the chicken fajita salad with avocado dressing offers a healthy and flavorful alternative, while the chicken fajita salad with honey-lime dressing adds a touch of sweetness and tanginess. Get ready to impress your guests with the chicken fajita salad with charred corn and black beans, a vibrant and colorful dish that combines smoky charred corn, hearty black beans, and juicy chicken. And for a delightful twist, try the chicken fajita salad with roasted sweet potatoes, where roasted sweet potatoes add a touch of warmth and natural sweetness to the mix.

No matter your dietary preferences or taste inclinations, our selection of chicken fajita salad recipes promises an unforgettable culinary experience. Get ready to tantalize your taste buds and embark on a flavor-filled adventure with these delectable creations.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN FAJITA SALAD

Chicken Fajita Salad image

This recipe came from Texas, which is famous for its Mexican food. I love to cook, even though it's just for me and my husband now. I invite our grown kids over a lot, and they just love this chicken fajita salad. I'm happy to share it! -Lois Proudfit, Eugene, Oregon

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4 tablespoons canola oil, divided
1/2 cup lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 pound boneless skinless chicken breasts, cut into thin strips
1 medium onion, cut into thin wedges
1 medium sweet red pepper, cut into thin strips
2 cans (4 ounces each) chopped green chiles
1 cup unblanched almonds, toasted
3 cups shredded lettuce
3 medium tomatoes, cut into wedges
1 medium ripe avocado, peeled and sliced

Steps:

In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade., In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender. , Drain chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.

Nutrition Facts : Calories 372 calories, Fat 26g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 203mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein.

CHICKEN FAJITA SALAD RECIPE BY TASTY

Chicken Fajita Salad Recipe by Tasty image

Here's what you need: canola oil, boneless, skinless chicken breast, red bell pepper, yellow bell pepper, onion, salt, chili powder, cumin, garlic powder, olive oil, lime juice, brown sugar, chili flakes, salt, romaine lettuce, avocado

Provided by Tasty

Categories Lunch

Yield 2 servings

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
1 boneless, skinless chicken breast
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion, medium, thinly sliced
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
3 tablespoons olive oil
3 tablespoons lime juice
1 teaspoon brown sugar
1 teaspoon chili flakes
1 teaspoon salt
1 head romaine lettuce, chopped
1 avocado, sliced

Steps:

Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 39 grams, Fat 49 grams, Fiber 12 grams, Protein 29 grams, Sugar 16 grams

CHICKEN FAJITA TACOS RECIPE BY TASTY

Chicken Fajita Tacos Recipe by Tasty image

Here's what you need: shredded chicken, red bell pepper, yellow bell pepper, green bell pepper, white onion, olive oil, chili powder, cumin, salt, black pepper, corn tortillas, sour cream

Provided by Joey Firoben

Categories Lunch

Yield 4 tacos

Number Of Ingredients 12

Ingredients

2 cups shredded chicken
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
½ white onion, thinly sliced
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
4 corn tortillas
sour cream, for topping

Steps:

In a large, nonstick skillet, heat the olive oil over medium heat.
Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
Pour the chicken mixture into a large serving bowl .
Toast the tortillas in the seasoned pan, about 3 minutes per side.
Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams

MARINATED CHICKEN FAJITA SALAD

Marinated Chicken Fajita Salad image

Living in the Southwest, I've learned to create all sorts of Mexican dishes. This nicely spiced salad is one of my favorites. It's a winner with my luncheon guests. They appreciate the change of pace from typical cold chicken salad.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

6 tablespoons vegetable oil, divided
1/2 cup lime juice
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 cup sliced green onions
1 medium sweet red pepper, julienned
1 can (4 ounces) chopped green chilies, drained
1 cup chopped pecans, toasted
Shredded lettuce
2 medium tomatoes, cut into wedges
1 medium ripe avocado, peeled and sliced
Tortillas, warmed, optional

Steps:

In a bowl, combine 4 tablespoons oil, lime juice, parsley, garlic, cumin and oregano. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. In a large skillet, saute onions in remaining oil for 2 minutes. Add chicken; stir-fry for 2-3 minutes or until chicken just begins to brown. Add the red pepper, chilies and reserved marinade; stir-fry for 2 minutes. Stir in pecans., Place lettuce on individual plates; top with chicken mixture, tomatoes and avocado. Serve with tortillas if desired.

Nutrition Facts :

CHICKEN FAJITA SALAD

Chicken Fajita Salad image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 25

Ingredients

1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil, plus more for brushing the grill
6 boneless, skinless chicken breasts
2 red bell peppers, quartered
2 yellow bell peppers, quartered
3 ears corn, silks and husks removed, halved crosswise
3 avocados, halved and pitted
1/2 lime, for squeezing
1/2 cup olive oil
2 tablespoons fresh cilantro, chopped
1 teaspoon lime zest plus 1/4 cup lime juice
1 teaspoon kosher salt
1/2 teaspoon chili flakes
1 head romaine lettuce, leaves separated
1 head butter lettuce, leaves separated
1 bunch fresh cilantro sprigs, whole
1 pint grape tomatoes, halved lengthwise
4 limes, halved crosswise
1 wheel cotija cheese, broken into large chunks

Steps:

For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl.
For the salad: Heat a grill or grill pan over medium-high heat and brush with olive oil.
Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool.
While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool.
Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool.
Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning.
For the cilantro lime dressing: Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified.
For the assembly: Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.

Tips:

Choose the right chicken: For the best fajita salad, use boneless, skinless chicken breasts or thighs. Chicken breasts are leaner, while chicken thighs are more flavorful.
Marinate the chicken: Marinating the chicken in a mixture of olive oil, lime juice, cumin, chili powder, and paprika will help to infuse it with flavor and make it more tender.
Cook the chicken properly: Cook the chicken over medium-high heat until it is cooked through but not dry. This will help to keep the chicken juicy and flavorful.
Use fresh vegetables: Fresh vegetables will give your fajita salad the best flavor. Choose a variety of vegetables, such as bell peppers, onions, tomatoes, and corn.
Make your own dressing: A homemade dressing will give your fajita salad a unique and delicious flavor. Try a dressing made with olive oil, lime juice, honey, and cilantro.

Conclusion:

Chicken fajita salad is a delicious, healthy, and easy-to-make meal. It is perfect for a quick lunch or dinner and can be easily customized to your liking. With a few simple tips, you can make the best chicken fajita salad that you will love.