Fajita Salad Recipe
Black beans, fresh greens, grilled onions and peppers, your choice of fajita chicken, steak or shrimp, guacamole and cheese and your choice of balsamic or chili vinaigrette
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Ingredients
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Salad Base
Fajita Vegetables
Protein (choose one)
Beans & Toppings
Dressing Options
Method
Prepare Protein
- 1
- 2
Cook
Heat a large skillet or grill over medium-high heat. Add a small drizzle of oil if using a skillet. For chicken (12 oz thin slices): cook 3–5 minutes per side until internal temp reaches 165°F (74°C). For steak (12 oz thin slices): cook 2–4 minutes per side for medium-rare to medium, rest 5 minutes and slice thinly against the grain. For shrimp (12 oz): cook 1–2 minutes per side until opaque and pink. Transfer cooked protein to a plate and keep warm.
Sauté Vegetables
- 3
While the protein rests (or if cooking simultaneously), in the same skillet add 2 tbs olive oil over medium-high heat. Add sliced yellow onion and bell peppers. Season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp chili powder. Sauté, stirring occasionally, until vegetables are softened and slightly charred, about 6–8 minutes. Taste and adjust seasoning.
Warm Beans & Prep Toppings
- 4
Warm the drained black beans in a small saucepan over low heat (2–3 minutes) with a pinch of salt and a squeeze of lime if desired. Keep warm. Meanwhile, measure out the guacamole and shred the cheese if necessary. Slice jalapeño and lime wedges.
Assemble Salad
- 5
Divide the mixed salad greens (6 cups) among 2 large bowls or plates. Evenly distribute cherry tomatoes and red onion over the greens. Arrange the warm sautéed peppers and onions on top.
- 6
Add the warm black beans in a line or mound on each salad. Top with the cooked fajita protein of your choice, dividing evenly.
- 7
Spoon guacamole (about 3/8 cup per serving) onto each salad, then sprinkle shredded cheese over the top. Add sliced jalapeño if using and garnish with cilantro.
Dress & Serve
- 8
Drizzle 2 tbs (about 1/8 cup) of your chosen dressing (balsamic vinaigrette or chili-lime vinaigrette) over each salad, or serve dressings on the side. Season with salt and pepper to taste and finish with a lime wedge per serving. Serve immediately while protein and vegetables are warm.