Description
Savor the vibrant flavors of this Chicken Fajita Salad. Featuring juicy chicken, crisp bell peppers, and creamy avocado, this dish is perfect for a healthy, quick dinner.
Ingredients
Scale
- 2 small boneless skinless chicken breasts
- 1 tablespoon fajita seasoning, or taco seasoning
- 2 tablespoons olive oil, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 8 cups romaine lettuce, chopped
- 1 avocado, thinly sliced
- ½ cup salsa
- 2 tablespoons cilantro, finely chopped
- 1 clove garlic, grated
- 1 tablespoon balsamic vinegar
- 1 tablespoon lime juice
Instructions
- Season each side of the chicken breasts with 1 teaspoon of fajita seasoning.
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Once hot, add the chicken and cook for 5-6 minutes per side until it reaches an internal temperature of 165º F. Remove the chicken from the pan.
- Combine the remaining olive oil and fajita seasoning with the sliced bell peppers and onion. Add to the hot pan and cook for about 5-6 minutes until soft but not mushy.
- Divide the chopped lettuce among 4 bowls. Slice the chicken breasts and distribute equally among the bowls. Top with the cooked bell peppers and sliced avocado.
- To make the dressing, combine all ingredients in a small food processor or blender and blend until smooth.
Notes
Serve with additional salsa for extra flavor.
Feel free to customize with your favorite vegetables or toppings.
This salad is best served fresh but can be stored in the refrigerator for up to a day.
Nutrition
- Serving Size: 1 salad
- Calories: 400
- Sugar: 5g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg