Chicken Fajita Salad with Chimmichurri Dressing - web-5

Chicken Fajita Salad

  • Author: Krista @
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 25 mins
  • total_time Total Time: 30 mins
  • yield Yield: 4 1x
  • category Category: gluten free, salad, 30 minute meal, chicken
  • method Method: Stove
  • cuisine Cuisine: Mexican


30 Minute Chicken Fajita Salad with fresh veggies, chipotle chicken, creamy avocado then topped with a zesty Chimichurri Dressing. This Chicken Fajita Salad is one flavorful dinner recipe that’s sure to please any crowd.



Chicken Fajita:

  • 1 lb. boneless skinless chicken breast
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dry cilantro
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon grape seed oil
  • 1 head of green leaf lettuce, chopped
  • 1 tablespoon grape seed oil
  • 1 yellow pepper, juilienned
  • 1 red pepper, julienned
  • 1 cup pickled red onion
  • 2 avocado, sliced
  • 1/2 cup cherry tomatoes, halved

Chimichurri Dressing:

  • 1 garlic clove
  • 1 cup fresh cilantro
  • 2 tablespoon red wine vinegar
  • 1 tablespoon lime juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • salt & pepper to taste


  1. In a small bowl, add smoked paprika, garlic powder, ground cumin, dry cilantro, sea salt, chipotle chili powder and black pepper. Mix to combine.
  2. Season both sides of the chicken breast with spice mixture. Set aside.
  3. Heat large skillet to medium high heat. Add 1 tablespoon of grape seed oil to the pan and then add julienned peppers. Saute until slightly browned, about 4-5 minutes.
  4. Remove from the pan and then add 1 tablespoon of grape seed oil and then immediately add the seasoned chicken breast. Sear both sides for 6-7 minutes, or until the chicken is no longer pink. Remove from the pan and let rest. Slice when the chicken has cooled down.
  5. For the dressing: add garlic clove, fresh cilantro, red wine vinegar, lime juice, 1/4 teaspoon smoked paprika, red pepper flakes, salt and pepper to a small food processor or blender. Blend until the cilantro is finely chopped. Then add olive oil to the food processor and blend until the dressing combines.
  6. To assemble the salad add green leaf lettuce to a large bowl (or four individual bowls), top with sliced chicken breast, sautéed peppers, pickled onions, cherry tomatoes and sliced avocado. Serve with chimichurri dressing on the side.


  • Serving Size: 1 1/2 cups of salad
  • Calories: 456
  • Sugar: 6 g
  • Sodium: 828 mg
  • Fat: 31 g
  • Saturated Fat: 4 g
  • Carbohydrates: 22 g
  • Fiber: 9 g
  • Protein: 27 g
  • Cholesterol: 55 mg

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