easy chicken fajita salad recipe
Easy Chicken Fajita Salad with avocado & ranch—gluten-free, ready in 30 mins! Perfect for summer dinners or Cinco de Mayo. Get the step-by-step recipe
Ingredients
Ingredients:
Chicken:
- 2 boneless skinless chicken thighs or 1 breast, thinly sliced
- 1 tbsp fajita seasoning store-bought or homemade
Veggies:
- 1 sweet bell pepper red or yellow, sliced
- ½ white or yellow onion sliced
- Pinch of kosher salt
Greens + Toppings:
- 2 cups spinach or mixed greens
- ½ avocado diced
- ½ cup cherry tomatoes halved
- Handful of fresh cilantro chopped
- 1 lime cut into wedges
Dressing:
- 2 –3 tbsp bottled ranch dressing or mix mayo + lime juice in a pinch
Instructions
Instructions:
Season the Chicken:
- Pat chicken dry and rub with fajita seasoning like it owes you money.
- Sear to Sizzle
- Heat a skillet over medium-high heat. Add oil, then sear chicken for 3–4 minutes per side until golden and cooked through. Remove and rest.
Char the Veggies:
- In the same skillet, toss in sliced peppers and onions. Add a pinch of salt and cook until charred and softened (don’t stir too often!).
Assemble the Salad:
- In serving bowls, layer your greens. Add sliced chicken, cooked veggies, avocado, tomatoes, and cilantro.
Add the Sauce:
- Drizzle with ranch dressing (or drench it, we’re not judging). Serve with lime wedges on the side.
Notes
- Make it vegetarian: Sub in grilled portobello mushrooms or tofu with the same seasoning.
- For crunch: Add crushed tortilla chips or roasted pepitas on top.
- Cat version: Serve plain cooked chicken in a separate bowl. No seasoning, no drama.
- Meal prep tip: Keep all components separate in containers and dress just before serving.