Chicken Fajita Salad

4.6
(5)
5 Reviews

Try this chicken fajita salad to mix up your dinner routine, with slightly charred and blackened chicken, crispy romaine and plenty of veggies. Topped off with the crunch of the tortilla chips, this salad is a true dinner winner. To cut down on the number of ingredients, you can use fajita seasoning to season the chicken, but keep in mind that may increase the amount of sodium in the dish.

By
Amanda Stanfield
Amanda Stanfield Headshot
Amanda Stanfield
Amanda Stanfield is a Test Kitchen assistant at EatingWell. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels.As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie.
EatingWell's Editorial Guidelines
Updated on September 7, 2025
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Chicken Fajita Salad
Credit:

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Active Time:
30 mins
Total Time:
40 mins
Servings:
4
Nutrition Profile:
No Added Sugar Gut Healthy Anti-Inflammatory Mediterranean Diet Sesame-Free Nut-Free Soy-Free High-Fiber High-Protein Egg-Free Gluten-Free
  • The bell peppers and onions in this tasty salad promote healthy digestion and immune support.
  • Avocado in the dressing provides heart-friendly fats and antioxidants.
  • Letting the chicken rest before slicing redistributes the cooking juices, preventing dryness.

If you like fajitas, you'll love this Chicken Fajita Salad! We can't get enough of the textures in this salad—from the juicy, smoky chicken and creamy avocado-cilantro dressing to the crisp, fresh romaine and bell peppers. Not only is this salad an exciting twist on fajitas, but all of those colorful veggies make for a dish that's packed with fiber and antioxidants. We love this fun, bright salad that will keep you full and satisfied. Keep reading for more tips on how to make and store this salad.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

  • Let the chicken breast rest for 5 to 10 minutes before slicing—this step will help reincorporate the cooking juices, making the chicken more flavorful and keeping it from drying out.
  • You can make this salad ahead of time and store it in an airtight container in the fridge for up to three days. Avocados turn brown within three to four hours of being cut, so it’s best to slice them when it’s time to serve.
  • Don’t have chicken on hand? Not a problem! You can easily substitute it with steak or shrimp, or with something plant-based like black beans or cauliflower. Try some of our fajita favorites: Black Bean Fajita Skillet, Sheet-Pan Shrimp Fajitas, Sheet-Pan Steak Fajitas and Cauliflower Fajita Skillet.

Nutrition Notes

  • Chicken breasts are a great lean protein source. They also provide B vitamins and choline, a micronutrient that supports nerve health. Because chicken breast is so lean—a 3-ounce serving has just 3 grams total fat, with 1 gram of that being saturated—it easily fits into a healthy eating pattern.
  • Avocado, a key ingredient in the creamy dressing, is packed with antioxidants, fiber, plant protein and healthy fats. The nutrients in this creamy, healthy fruit have been shown to benefit heart, brain and gut health.
  • Bell peppers and onions add fiber and antioxidants to this chicken fajita salad. Loaded with vitamin C, bell peppers support a healthy immune system. Onions have been linked with a reduced risk of lung, prostate and stomach cancers. Both veggies support heart and eye health, as well as digestion. 
the ingredients to make the Chicken Fajita Salad

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 (8-ounce) boneless, skinless chicken breasts

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 teaspoon chili powder

  • 1 teaspoon garlic powder, divided

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon smoked paprika

  • 1/2 teaspoon salt, divided

  • 2 medium avocados, sliced and divided

  • 1/2 cup packed fresh cilantro leaves, plus more for garnish

  • 1/3 cup reduced-fat sour cream

  • 1/4 cup lime juice (from 2 medium limes)

  • 1 small jalapeño pepper, stemmed, seeded and sliced

  • 2 medium romaine lettuce hearts, washed and chopped (about 8 cups)

  • 2 small red, yellow and/or orange bell peppers, sliced

  • 3/4 cup sliced red onion

  • 3/4 cup shredded pepper Jack cheese

  • 1 cup crushed unsalted white corn tortilla chips

Directions

  1. Preheat oven to 425°F. Toss chicken, 1 tablespoon oil, chili powder, 1/2 teaspoon garlic powder, cumin, onion powder, smoked paprika and 1/4 teaspoon salt together in a large bowl until the chicken is well coated.

  2. Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chicken; cook until slightly charred on both sides, about 3 minutes per side.

    a photo of the chicken cooked in a cast iron skillet

    Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless

  3. Transfer the skillet to the oven; bake until an instant-read thermometer inserted into the thickest portion registers 165°F, about 15 minutes. Transfer the chicken to a cutting board and let stand for 5 minutes.

  4. Meanwhile, combine 1/2 cup avocado, cilantro, sour cream, lime juice, jalapeño and the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt in a food processor. Process until smooth, about 2 minutes.

  5. Slice the chicken. Place lettuce in a large bowl or on a large platter. Top with bell peppers, onion, sliced chicken, cheese, tortilla chips and the remaining 1 1/2 cups avocado. Garnish with cilantro leaves, if desired, and serve with the dressing.

    a photo of the Chicken Fajita Salad

    Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless

Frequently Asked Questions

  • Is there a foolproof way to know when an avocado is ripe?

    Yes, there are two ways to tell when an avocado is ripe: the flesh gives a little when gently squeezed with the palm of your hand, or you can easily remove the stem cap with your fingernail.

  • What are fajitas?

    Fajitas are a steak and vegetable dish that originated in south Texas and northern Mexico. They’re named after the cut of steak, which is also known as a skirt steak. Traditionally, they’re made with a mix of sautéed or grilled seasoned steak and veggies (bell peppers, onions and jalapeños) wrapped in warm, soft tortillas and served with condiments such as sour cream, salsa and guacamole.

Additional reporting by Carrie Myers, M.S. and Linda Frahm

EatingWell.com, June 2024

Nutrition Facts (per serving)

545 Calories
30g Fat
34g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 cups salad & 3 Tbsp. dressing
Calories 545
% Daily Value *
Total Carbohydrate 34g 12%
Dietary Fiber 16g 58%
Total Sugars 10g
Added Sugars 0g 0%
Protein 41g 82%
Total Fat 30g 38%
Saturated Fat 9g 45%
Cholesterol 110mg 37%
Vitamin A 2142µg
Vitamin C 84mg 93%
Vitamin D 0µg
Vitamin E 5mg 31%
Folate 715µg
Vitamin K 493µg
Sodium 533mg 23%
Calcium 393mg 30%
Iron 6mg 35%
Magnesium 143mg 34%
Potassium 2110mg 45%
Zinc 3mg 31%
Vitamin B12 0µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.