Fajita Chicken Salad Recipe

Marinate chicken

Slice chicken breasts thinly across the grain into 1/4–1/2" strips. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, 1 tsp salt and 1/2 tsp black pepper. Add sliced chicken and toss to coat. Let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Cook peppers & onions

While chicken marinates, slice bell pepper into thin strips and thinly slice 1/2 medium red onion. Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add peppers and onion, season with a pinch of salt, and sauté until tender-crisp and slightly charred, about 4–5 minutes. Remove and set aside.

Cook chicken

Increase heat to medium-high, add a touch more oil if needed. Add marinated chicken strips in a single layer (work in batches if necessary). Cook without moving for 2 minutes to brown, then stir and continue cooking until cooked through and juices run clear, about 4–6 minutes total. Return peppers and onions to skillet, toss to combine and heat through for 1 minute. Remove from heat.

In a medium bowl combine diced pineapple, corn, rinsed black beans and 2 tbs chopped cilantro. Add 1 tbs lime juice and 1/4 tsp salt, toss gently to combine. Taste and adjust seasoning. Set aside so flavors meld while other components finish.

Make chipotle ranch by stirring 1 tsp chipotle paste and 1 tsp adobo sauce into 3/4 cup ranch dressing along with 1/2 tsp lime juice. Taste and add more chipotle or adobo if you prefer more heat. Refrigerate until ready to dress the salad.

If using store-bought tortilla shells for bowls, warm them briefly in a 375°F (190°C) oven for 3–5 minutes until crisp (or heat oil in a skillet and fry tortillas quickly to form bowls). Allow to cool slightly so they hold shape.

Place about 1.5 cups chopped lettuce into each tortilla shell or bowl. Divide 1/4 cup shredded cheese among the 4 shells (or sprinkle on top if serving on plates).

Spoon equal portions of the pineapple-corn-black bean medley (about 3–4 tbs each), then divide the fajita chicken and pepper mixture evenly over the salads.

Top each salad with halved tomatoes, diced cucumber, sliced olives and thinly sliced red onion. Sprinkle remaining chopped cilantro over the salads.

Drizzle each salad with 2–3 tbs chipotle ranch and, if desired, a small additional drizzle of plain house ranch. Serve with lime wedges alongside.

Serve immediately so tortilla shells remain crisp. Offer extra chipotle ranch and lime wedges at the table.