This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission - at no extra cost to you.
guys. guys. YOU GUYS!!! There is a fajita on top of a salad! Chicken, sauteed onions and peppers, avocado, black beans – all the goods! That’s what’s happening right now!!! I can barely handle it!
And it’s topped with the most delicious cilantro vinaigrette! Be still my heart.
I have always loved Mexican food, authentic or not, it’s my jam. After traveling to San Antonio, Arizona, and most recently Cozumel for a day my taste buds for good Mexican food has really developed into maturaty.
Before it was like my taste buds were the child stage of loving Mexican food…throw some salsa on it and it’s good. Now, my taste buds have graduated to teenager level. I know there is still so much to know about authentic Mexican food…I’ve had a taste and I want more.
And okay, a loaded chicken fajita salad isn’t exactly authentic but it’s got all the good flavors you expect to be on fajitas. My real point is that we finally found a decent Mexican restaurant here in Iowa. It’s not San Antonio style, but for the Midwest it’s the best we’ve found.
When I saw Mexican inspired salads on the menu I got excited. You don’t normally find salads at a Mexican restaurant, except for the ever disappointing taco salad. This menu had a chicken fajita salad. You all know how much I love a good salad…and I love fajitas. What could go wrong?!
Um it so did. The salad was just lettuce with sauteed chicken strips and served with ranch. That was litterally it!!!!!
WHERE ARE THE SAUTEED BELL PEPPERS????
AND THE SAUTEED ONIONS?!?!
HOW ABOUT A LITTLE AVOCADO?!?
I was so disappointed.
But it gave me an idea to create my own chicken fajita salad with all of the yummy things that make a fajita great. What beautiful thing it turned out to be!
We’ve got sauteed chicken that’s got plenty of flavorful seasoning. Steak or shrimp would also be good options here.
Followed by onions and a jalapeno that are sauteed to perfection.
And of course sauteed peppers. Because what’s a chicken fajita salad without sauteed peppers?!
A boring salad with chicken, that’s what!
And then we top our chicken fajita salad with even more tasty things: fresh sweet corn right off the cob, black beans, cilantro leaves, avocado slices, and salty cotija cheese!
Then there is the golden star of this chicken fajita salad….CILANTRO VINAIGRETTE! Yes, my friends this cilantro vinaigrette is pure perfection. Packed with tons of cilantro, garlic, lime juice, and just the right amount of sweetness to bring out the flavors.
I know you’ll love this chicken fajita salad. And guess what, if you have any leftover toppings, but no more lettuce it turns into great fajitas…shocker lol! And that cilantro vinaigrette is amazing poured on top of those fajitas. Just trust!
Seriously, who doesn’t want a salad that looks like that?!
This has been the summer for loaded salads. I’m on top of my salad game and I’m okay with it. If you want another Mexican inspired salad my version of chicken taco salad – it’s THE BEST!!! Mexican salad party!!!!
I hope you enjoy this recipe. If you make it don’t forget to leave a comment below letting me know how it goes, along with a star rating. This helps others to find my recipes easier. Also, don’t forget to snap a picture of your chicken fajita salad and tag it on Instagram with #RobustRecipes so that I can see your creations! Thanks for being here! 🙂
Print
Chicken Fajita Salad with Cilantro Vinaigrette
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 2 to 3 1x
- Category: Salad, Entree, Chicken
- Cuisine: Gluten Free, Mexican
Description
Loaded chicken fajita salad with all the classic fajita fixings: sauteed onions, bell peppers, chicken, avocado, and topped with a cilantro vinaigrette.
Ingredients
- Chicken
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1.5 pounds chicken brest, sliced into strips
- 1 tablespoon olive oil
- Onions
- 1 tablespoon olive oil
- 1 large yellow or white onion, sliced
- 1 jalapeno, sliced (remove seeds for a mild spice)
- optional :
- salt
- Bell peppers
- 1 tablespoon olive oil
- 4 bell peppers (any color you), cut into strips
- salt
- Cilantro Vinaigrette
- 3 cups cilantro leaves + skinny stems, roughly chopped
- 1 garlic clove
- Juice of 1 lime
- 1 tablespoon white wine vinegar
- 2 to 3 tablespoons agave nectar
- 1/3 cup olive oil
- 2 to 3 tablespoons filtered water
- 1/2 teaspoon salt and pepper, each
- Salad
- 2 to 3 heads of romaine hearts, chopped
- 1/2 can black beans, drained and risned
- 2 to 3 ears of corn, kernals cut off (or sub canned corn that’s drained)
- 1 to 2 avocadoes, sliced
- optional: cotija cheese, crumbled)
Instructions
- Prepare chicken: mix the seasonings together. Toss the chicken strips in the seasoning mixture until well coated.
- Cook chicken: Heat a large cast iron skillet or a nonstick pan over medium heat – heat olive oil. Add chicken and cook on one side 3 to 4 minutes, flip and cook the chicken on the other side 1 to 2 minutes. You may need to cook the chicken in batches. Remove chicken and set aside, cover with foil to keep warm.
- Cook onions: Add another tablespoon oil to the still hot pan. Add the onions, jalapeno (if using), and a good sprinkle of salt. Cook stirring frequently, until the onions are tender. Remove and set aside, cover with foil to keep warm.
- Cook the peppers: To the still hot pan add another tablespoon of olive oil, bell peppers, and salt. Cook until the peppers are tender, stirring frequently – about 5 minutes.
- Make the cilantro vinagrette: Make the vinagrette while things are cooking on the stove. Add the cilantro and garlic clove to a food processor, pulse until the cilantro breaks down a little. Add the remaining ingredients and puree until it’s mostly smooth. Taste and adjsut sesonings as needed. Add more water to make it thinner, if needed. Set aside.
- Assemble the salad: In a large serving bowl, or on individual bowls or plates add a good portion of the romaine lettuce. Top with the chicken, sauteed onions and peppers. Add the corn, black beans, avocado slice and cotija cheese.
- Serve: Just before serving drizzle the salad with the cilantro vinagrette and enjoy. This salad is also delicious served cold or room temperature.
- Leftovers: store any leftovers in separate containers. Assemble salad just before eating.
Notes
You may have some chicken and sauteed veggies leftover. You could either make a double batch of dressing and have extra lettuce. OR the chicken and sauteed veggies make for a great quesadilla….or a fajita, of course!
Leave a Reply