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Chicken Fajita Salad Recipe

Name: Mariachis de Jaliscos Chicken Fajita Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 2 tbs olive oil (for marinade); 1 tbs lime juice; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 0.5 whole red bell pepper; 0.5 whole yellow bell pepper; 0.5 whole green bell pepper; 0.5 whole yellow onion; 1 tbs olive oil (for sauté); 0.5 tsp salt; 0.25 tsp black pepper; 5 cups romaine lettuce (or mixed greens), chopped; 1 cup tomatoes, diced; 0.5 cup carrots, shredded; 0.75 cup sharp cheddar cheese, shredded; 2 tbs fresh cilantro, chopped; 2 whole lime wedges (for serving); 0.25 cup plain Greek yogurt; 2 tbs sour cream; 1 tbs lime juice; 1 tsp honey; 0.5 tsp chipotle in adobo, minced (optional for heat); 0.25 tsp salt; 0.25 tsp black pepper; 1 tsp water (to thin)

Inspired by Mariachis de Jalisco

Time35m

Serves4

Chicken fajita with cheddar cheese, lettuce, tomatoes and carrots.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken breasts

2 tbs olive oil (for marinade)

1 tbs ReaLime juice

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1/2 tsp black pepper

Fajita Vegetables

1/2 whole Red bell pepper

1/2 whole yellow bell pepper

1/2 whole green bell pepper

1/2 whole yellow onion

1 tbs olive oil (for sauté)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Salad Base & Toppings

5 cups romaine lettuce (or mixed greens), chopped

1 cup Tomatoes, diced

1/2 cup Carrots, shredded

3/4 cup sharp cheddar cheese, shredded

2 tbs Fresh cilantro, chopped

2 whole Lime wedges (for serving)

Dressing

1/4 cup plain Greek yogurt

2 tbs Sour cream

1 tbs ReaLime juice

1 tsp Honey

1/2 tsp chipotle in adobo, minced (optional for heat)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp water (to thin)

Method

Chicken & Marinade

Prepare and marinate chicken

Slice the chicken breasts into 1/2-inch thick strips. In a bowl combine 2 tbs olive oil, 1 tbs lime juice, chili powder, cumin, smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Add the chicken strips and toss to coat completely. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Cook chicken

Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add a light drizzle of oil if pan is dry. Add the marinated chicken strips in a single layer (cook in batches if needed) and sear 3-4 minutes per side until cooked through and slightly charred at the edges (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and tent loosely with foil to keep warm.

Fajita Vegetables

Slice and sauté vegetables

While the chicken rests, slice the bell peppers into thin strips and thinly slice the onion. In the same skillet over medium-high heat add 1 tbs olive oil. Add the sliced peppers and onion, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Sauté, stirring frequently, 5-7 minutes until vegetables are softened and slightly charred but still have some bite. Remove from heat.

Combine with chicken

Return the cooked chicken strips to the pan with the sautéed peppers and onions for 1 minute, tossing to combine and reheat so flavors meld. Remove from heat.

Dressing

Make the creamy lime dressing

In a small bowl whisk together Greek yogurt, sour cream, 1 tbs lime juice, honey, minced chipotle (if using), 1/4 tsp salt and 1/4 tsp black pepper. Add up to 1 tsp water to reach a pourable consistency. Taste and adjust seasoning or lime/honey balance as desired.

Salad Assembly

Assemble the salad

Divide the chopped romaine lettuce (5 cups) among 4 plates or two large bowls. Evenly distribute the diced tomatoes (1 cup) and shredded carrots (1/2 cup) atop the lettuce. Spoon the warm chicken and sautéed peppers/onions over the salad.

Add toppings and serve

Sprinkle shredded cheddar (3/4 cup) and chopped cilantro (2 tbs) over each salad. Drizzle the creamy lime dressing over the top (or serve on the side). Serve with lime wedges for squeezing and extra chipotle if desired.

Storage notes

Store leftover components separately: cooked chicken & peppers up to 3 days refrigerated, dressing up to 4 days. Reheat chicken gently before serving and add fresh lettuce and toppings when ready to eat.