This Grilled Chicken Fajita Salad brings together everything you love about fajitas—spiced chicken, sizzling peppers and onions, and fresh toppings—into a vibrant, nutritious salad bowl. It’s hearty enough to stand alone as a full meal and flexible enough to build however you like it.
Think of it as your favorite fajita platter, minus the tortillas, plus a bed of greens and a refreshing lime finish.
What Makes This Salad a Winner
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Smoky, spicy, and crisp all at once
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Fresh ingredients meet bold seasoning
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Naturally gluten-free and easy to make low-carb
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Perfect for meal prep or weeknight dinner
Ingredients
For the Salad
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2 grilled chicken breasts, sliced
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4 cups romaine lettuce, chopped
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1 avocado, sliced
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1 cup grilled or sautéed bell peppers (red, yellow, green)
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1/2 cup grilled or sautéed red onions
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1/2 cup corn kernels (fresh or grilled)
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2 lime slices, for garnish
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Fresh cilantro, chopped (optional)
Chicken Fajita Marinade
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2 tablespoons olive oil
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1 tablespoon lime juice
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1 teaspoon chili powder
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1/2 teaspoon cumin
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1/2 teaspoon garlic powder
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Salt and black pepper to taste
Instructions
1. Marinate and Cook the Chicken
Mix marinade ingredients and coat the chicken. Let sit for at least 20 minutes. Grill or sear over medium heat until cooked through, 5–6 minutes per side. Rest and slice.
2. Sauté the Veggies
Heat a skillet with a bit of oil and cook bell peppers and onions until tender and slightly charred, about 6–8 minutes.
3. Grill the Corn (Optional)
Grill corn on the cob for 6–8 minutes, turning often. Cut kernels off the cob once cool.
4. Assemble the Salad
Layer romaine on a large plate or bowl. Add chicken, sautéed peppers and onions, avocado, corn, and lime slices. Sprinkle with chopped cilantro if using.
Optional Dressings
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Lime vinaigrette
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Cilantro-lime crema
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Chipotle ranch
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Simple olive oil and lime juice combo
Customizations
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Make it dairy-free or low-carb: Just skip cheese or tortilla toppings.
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Add extras: Black beans, shredded cheese, or a spoonful of salsa.
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Swap the protein: Use steak, shrimp, or grilled tofu instead.
Meal Prep Tips
Store components separately and reheat the chicken and fajita veggies before serving. Avocado is best sliced fresh.
Final Take
This grilled chicken fajita salad is proof that a salad can be just as satisfying as any dinner. Packed with flavor, texture, and color—it’s a full-on meal that hits every note