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Chicken Fajita Salad


  • 2 (8-ounce) boneless, skinless chicken breasts

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 teaspoon chili powder

  • 1 teaspoon garlic powder, divided

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon smoked paprika

  • 1/2 teaspoon salt, divided

  • 2 medium avocados, sliced and divided

  • 1/2 cup packed fresh cilantro leaves, plus more for garnish

  • 1/3 cup reduced-fat sour cream

  • 1/4 cup lime juice (from 2 medium limes)

  • 1 small jalapeño pepper, stemmed, seeded and sliced

  • 2 medium romaine lettuce hearts, washed and chopped (about 8 cups)

  • 2 small red, yellow and/or orange bell peppers, sliced

  • 3/4 cup sliced red onion

  • 3/4 cup shredded pepper Jack cheese

  • 1 cup crushed unsalted white corn tortilla chips


Step 1

Preheat oven to 425°F. Toss chicken, 1 tablespoon oil, chili powder, 1/2 teaspoon garlic powder, cumin, onion powder, smoked paprika and 1/4 teaspoon salt together in a large bowl until the chicken is well coated.

Step 2

Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chicken; cook until slightly charred on both sides, about 3 minutes per side.

Step 3

Transfer the skillet to the oven; bake until an instant-read thermometer inserted into the thickest portion registers 165°F, about 15 minutes. Transfer the chicken to a cutting board and let stand for 5 minutes.

Step 4

Meanwhile, combine 1/2 cup avocado, cilantro, sour cream, lime juice, jalapeño and the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt in a food processor. Process until smooth, about 2 minutes.

Step 5

Slice the chicken. Place lettuce in a large bowl or on a large platter. Top with bell peppers, onion, sliced chicken, cheese, tortilla chips and the remaining 1 1/2 cups avocado. Garnish with cilantro leaves, if desired, and serve with the dressing.

Nutritional Facts

Calories: 535

Fat: 34g

Saturated Fat: 8g

Cholesterol: 104mg

Carbs: 25g

Total Sugars: 7g

Added Sugars: 0g

Protein: 36g

Fiber: 10g

Sodium: 538mg

Potassium: 1,054mg

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