Chicken Fajita Salad is quick and easy to make and is substantial enough for a large lunch or dinner.
My Chicken Fajita Salad has all kinds of tasty ingredients including, grilled marinated fajita chicken, red onions, bell pepper, avocados and is topped with a fabulous honey lime salad dressing.
If you wanted to wrap it into a tortilla, you could totally do that too!
I used red onions as I think they work super well for this, but you could substitute white onions instead.
TIPS FOR MAKING CHICKEN FAJITA SALAD
The chicken for the fajita salad will really benefit from marinating for the full hour, it really boosts the flavor.
I cooked the bell peppers just a little, but this salad will work if you prefer to add them raw.
You can adjust the heat in the marinade by adding a little more hot sauce.
Prepare the avocados right before you get ready to serve the chicken fajita salad, this will prevent them oxidizing.
This post contains affiliate links
KITCHEN TOOLS USED TO MAKE CHICKEN FAJITA SALAD
Mixing bowls – This is very similar to the set that I own, and they don’t take up a lot of space.
Whisk – A good whisk is a must, you want one that will last.
Wooden Salad Bowl – I have a bowl just like this, and it comes with ‘salad hands’ too.
Cast Iron Grill Pan – I use this grill pan ALL THE TIME! it can even make real grill marks if you get it hot enough.
MORE CHICKEN SALAD RECIPES
Chicken Fajita Salad
Quick and easy Chicken Fajita salad, cook it on the grill or in a skillet!
CHICKEN FAJITA MARINADE
CHICKEN FAJITA SALAD
- 4 chicken thighs , boneless, skinless
- 4 cups romaine lettuce
- 1 red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 avocado
Mix the chicken fajita salad marinade ingredients in a bowl.
Add chicken thighs to a bowl or a ziplock bag and pour over the marinade. Cover and refrigerate for 1 hour.
Cook the chicken thighs on a grill or in a cast iron skillet with a little oil for about 4-5 minutes per side, or until chicken is fully cooked all the way through.
Cut the bell peppers and onions into sliced. Cook for a few minutes in a skillet or in a pan on the grill.
Assemble the salad in a large bowl with the lettuce, chicken, grilled peppers, onions, and avocado.
Pour over the salad dressing (you may not need it all) and toss the salad and serve.