Chicken Fajita Salad is an easy, quick, and nutritious main meal salad ideal for company or any time. Serve with tortillas and people can either eat them as fajitas or as a salad.
In case you can’t tell, I love fajitas … and many variations of sauteed bell peppers, onions, and green chiles. Just so flavorful, healthy, and satisfying. I started out creating this dish to be chicken fajita wraps – but then the lettuce leaves were too small. So it ended up as a fajita salad. Just as good!
This is not just fajitas on a bed of lettuce. It bears more resemblance to fajitas sauteed in a Southwestern dressing. Nice flavor! And, yes, you can serve them in or with tortillas. This basically makes 2 large main dish salads or 4 smaller salads. In a restaurant, it would be 2 salads.
This is a lightly seasoned dish. You may want to double the dressing if you want more intense flavor. Personally, for a salad I like it on the light side.
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp mustard
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp fresh ground black pepper
- 1 cup thawed Kroger fully cooked Grilled Chicken Breast Strips
- 1 red bell pepper
- 1 yellow or orange bell pepper
- ½ red onion
- ½ cup whole green chiles
- ½ head romaine lettuce
- optional: tortillas, avocado, sour cream, pico de gallo, salsa, ranch or vinaigrette dressing
- Dump the first 7 ingredients into a 1 cup or larger jar or container with a lid. Put the lid on and shake to blend well.
- Put the chicken into a bowl or storage container. Pour the dressing on and make sure the chicken strips are well-coated. Cover and refrigerate for 1 to 4 hours.
- Tear up the lettuce and place into 2 to 4 large bowls. Set aside.
- Cut the bell peppers, onion, and green chiles into 2 inch strips.
- In a large skillet over medium high heat, sautée the chicken and vegetables until starting to brown, stirring frequently - about 5 to 10 minutes.
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