Description
Colorful, vibrant and tasty, this easy chicken fajita salad has all the flavor of traditional fajitas, just without the tortilla! Plus, it’s easy to prep the ingredients ahead of time and assemble before eating, which is perfect for meal prep! Gluten-free and dairy-free too.
Ingredients
- 2/3 pound chicken breast, cut into strips
- 1 avocado, seed removed and diced
- 1 cup mixed bell peppers, cut into strips
- 1/2 red onion, cut into strips
- 4 tablespoons olive oil, divided
- 1/3 teaspoon salt
- 1/3 teaspoon ground cumin
- 1/3 teaspoon ground coriander
- 1/3 teaspoon ground black pepper
- 1/3 teaspoon ground paprika
- 1 tablespoon lime juice
- 12-15 cherry tomatoes, halved or quartered
- Chopped fresh cilantro (optional)
Instructions
- Marinate Chicken Strips: In a bowl, mix 3 tablespoons olive oil with salt, ground cumin, ground coriander, ground black pepper, and ground paprika. Add the chicken strips and toss to coat. Let the chicken marinate for 30 minutes to 2 hours.
- Sauté Chicken: In a large nonstick skillet, sauté the marinated chicken for 7–8 minutes, turning halfway through.
- Set Aside: Place the cooked chicken on a paper towel to absorb excess oil.
- Sauté Veggies: In the same pan, heat the remaining 1 tablespoon olive oil in a pan. Sauté bell peppers and red onion for 5–6 minutes until slightly softened. Let cool for 5 minutes.
- Combine Ingredients: In a large bowl, combine cooked chicken, sautéed vegetables, and cherry tomatoes. Add diced avocado, lime juice, and chopped herbs.
- Serve and Enjoy: Mix well and serve!
Notes
Chicken: I used skinless, boneless chicken breast, but you can use boneless chicken thighs as well.
Avocado: Make sure to use ripe but not overly ripe avocadoes (so that the avocado still holds its shape once cut). I like dicing the avocado, but you could also slice it if you prefer.
Veggies: I used a mix of colorful bell peppers (red and yellow) and red onions to add a bright pop of color. Alternatively, you can also add zucchini if you like.
Olive Oil: I like using extra virgin olive oil for the best flavor, but you can easily use other types of vegetable oil if you prefer (such as sunflower oil, canola oil, avocado oil etc.)
Seasonings: For flavor, I’ve used ground cumin, ground coriander, ground black pepper, and ground paprika. Feel free to add in garlic powder or onion powder if that’s what you prefer.
Lime Juice: A squeeze of fresh lime juice adds a nice acidity that whets your appetite as well as balances out the flavors of the fajita chicken salad. Alternatively, you may use lemon juice too if that’s what you have.
- Prep Time: 5 mins
- Marinating Time: 30 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
