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Chicken Fajita Fiesta Salad Recipe

Name: Loco Mexicanos Chicken Fajita Fiesta Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 2 tbs olive oil (for marinade); 2 tbs lime juice; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 2 clove garlic, minced; 1 tsp salt; 0.5 tsp black pepper; 1 item red bell pepper, sliced 1/4" thick; 1 item yellow bell pepper, sliced 1/4" thick; 1 item green bell pepper, sliced 1/4" thick; 1 item large yellow onion, sliced 1/4" thick; 1 tbs olive oil (for vegetables); 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 6 cups mixed salad greens (romaine + baby spinach or spring mix); 1 cup cherry tomatoes, halved; 1 cup corn (grilled or roasted, thawed if frozen); 0.75 cup black beans, rinsed and drained; 1 item avocado, diced; 0.5 cup shredded cheddar or Mexican blend cheese; 0.25 cup fresh cilantro, chopped; 4 item lime wedges (for serving); 0.5 cup plain Greek yogurt or sour cream; 2 tbs mayonnaise; 2 tbs lime juice (fresh); 1 tsp honey; 0.5 tsp ground cumin (for dressing); 0.25 tsp chili powder (for dressing)

Inspired by Loco Mexicano

Time40m

Serves4

Make Chicken Fajita Fiesta Salad Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken breasts

2 tbs olive oil (for marinade)

2 tbs ReaLime juice

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

2 clove Garlic, minced

1 tsp Celtic sea salt

1/2 tsp black pepper

Fajita Vegetables

1 item red bell pepper, sliced 1/4" thick

1 item yellow bell pepper, sliced 1/4" thick

1 item green bell pepper, sliced 1/4" thick

1 item large yellow onion, sliced 1/4" thick

1 tbs olive oil (for vegetables)

1/2 tsp salt (for vegetables)

1/4 tsp black pepper (for vegetables)

Salad Base & Toppings

6 cups mixed salad greens (romaine + baby spinach or spring mix)

1 cup Cherry tomatoes, halved

1 cup corn (grilled or roasted, thawed if frozen)

3/4 cup black beans, rinsed and drained

1 item avocado, diced

1/2 cup shredded cheddar or Mexican blend cheese

1/4 cup Fresh cilantro, chopped

4 item Lime wedges (for serving)

Dressing

1/2 cup plain Greek yogurt or sour cream

2 tbs Mayonnaise

2 tbs lime juice (fresh)

1 tsp Honey

1/2 tsp ground cumin (for dressing)

1/4 tsp chili powder (for dressing)

1/4 tsp Watkins garlic powder

1/4 tsp salt (for dressing)

1 tbs water (to thin, if needed)

Optional Crunch & Garnish

3/4 cup tortilla strips or crushed tortilla chips

2 tbsp pickled jalapeños, sliced

Method

Chicken & Marinade

Marinate chicken

Pat chicken dry with paper towels. In a bowl or zip-top bag, combine 2 tbs olive oil, 2 tbs lime juice, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add the chicken and turn to coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Cook chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add a thin film of oil if pan is dry. Cook the marinated chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2" strips.

Fajita Vegetables

Prepare and cook peppers & onion

While the chicken rests, toss sliced red, yellow, and green bell peppers and the sliced onion with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. In the same skillet (add a touch more oil if needed) over medium-high heat, add the vegetables in a single layer and cook, stirring occasionally, until softened and charred in spots, about 6–8 minutes. Remove from heat and set aside.

Dressing

Make the lime-cumin dressing

In a small bowl, whisk together 1/2 cup Greek yogurt, 2 tbs mayonnaise, 2 tbs fresh lime juice, 1 tsp honey, 1/2 tsp ground cumin, 1/4 tsp chili powder, 1/4 tsp garlic powder, and 1/4 tsp salt. If the dressing is too thick, thin with up to 1 tablespoon water until it reaches desired drizzling consistency. Taste and adjust seasoning or lime/honey balance as needed.

Salad Assembly & Toppings

Assemble salad base

In a large bowl or on a platter, spread 6 cups mixed salad greens. Distribute halved cherry tomatoes, 1 cup corn, and 3/4 cup rinsed black beans evenly over the greens.

Add warm components

Top the salad with warm sliced chicken and the cooked bell pepper and onion mixture, arranging them attractively so each portion gets a mix of chicken and vegetables.

Finish with toppings

Scatter diced avocado, 1/2 cup shredded cheese, and 1/4 cup chopped fresh cilantro over the salad. Add optional tortilla strips and sliced pickled jalapeños if using. Serve with lime wedges at the side.

Dress and serve

Either drizzle the dressing over the entire salad just before serving or pass it separately for guests to add. Toss gently to coat, or let diners spoon dressing over their portions. Serve immediately so the tortilla strips remain crisp.