Fajita Salad Recipe

Prepare and marinate protein

If using steak, trim excess fat and pat dry. If using chicken breast, butterfly or pound to even thickness (about 1/2" thick). In a bowl combine 2 tbsp olive oil, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tsp chili powder, 1 tsp ground cumin, 2 minced garlic cloves, 1 tsp salt and 1 tsp black pepper. Add the steak or chicken and turn to coat. Marinate at room temperature 15–30 minutes or refrigerate up to 2 hours.

Cook protein

Preheat a grill or heavy skillet over medium-high heat. Remove protein from marinade and let excess drip off. For skirt steak: grill 3–5 minutes per side for medium-rare to medium depending on thickness. For chicken: grill 4–6 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5–7 minutes before slicing thinly against the grain (for steak) or into strips (for chicken).

Toss the sliced red bell pepper and sliced onion with 1 tbsp olive oil and 1 tsp fajita seasoning. Add to the hot grill or skillet and cook, stirring occasionally, until slightly charred and softened, about 6–8 minutes. Remove and keep warm.

While protein rests, assemble the salad base: in a large bowl combine 6 cups chopped romaine (and optional 2 cups mixed greens), 1 cup halved cherry tomatoes and chopped cilantro. Toss lightly to combine.

Arrange the warm fajita peppers and onions over the lettuce mixture so heat slightly wilts the greens and adds fajita flavor.

In a small jar or bowl whisk together 3 tbsp olive oil, 1 tbsp lime juice, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Shake or whisk until emulsified. Taste and adjust seasoning.

Drizzle desired amount over the salad just before serving (about 2–3 tbsp per serving).

Top the dressed salad with sliced steak or grilled chicken strips, distributing protein evenly.

Scatter 1 cup shredded cheddar or Mexican blend cheese over the salads. Add dollops of sour cream (about 2 tbsp per serving) and spoon guacamole (about 3 tbsp per serving) in separate areas so guests can mix as they like. Add pickled jalapeños if using and garnish with lime wedges.

Serve immediately while protein and veggies are warm.