Home Dishes & Beverages Salads Chicken Salads

Chicken Fajita Salad

Name: Chicken Fajita Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 4 tablespoons canola oil, divided; 1/2 cup lime juice; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 pound boneless skinless chicken breasts, cut into thin strips; 1 medium onion, cut into thin wedges; 1 medium sweet red pepper, cut into thin strips; 2 cans (4 ounces each) chopped green chiles; 1 cup unblanched almonds, toasted; 3 cups shredded lettuce; 3 medium tomatoes, cut into wedges; 1 medium ripe avocado, peeled and sliced

Add a Review

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min. + marinating

Makes

6 servings

Updated: Feb. 10, 2022

This recipe came from Texas, which is famous for its Mexican food. I love to cook, even though it's just for me and my husband now. I invite our grown kids over a lot, and they just love this chicken fajita salad. I'm happy to share it! —Lois Proudfit, Eugene, Oregon

Chicken Fajita Salad Recipe photo by Taste of Home

Next Recipe

Ingredients

4 tablespoons canola oil, divided
1/2 cup lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 pound boneless skinless chicken breasts, cut into thin strips
1 medium onion, cut into thin wedges
1 medium sweet red pepper, cut into thin strips
2 cans (4 ounces each) chopped green chiles
1 cup unblanched almonds, toasted
3 cups shredded lettuce
3 medium tomatoes, cut into wedges
1 medium ripe avocado, peeled and sliced

Directions

In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade.
In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender.
Drain chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.

Nutrition Facts

1-1/2 cups: 372 calories, 26g fat (3g saturated fat), 42mg cholesterol, 203mg sodium, 16g carbohydrate (5g sugars, 6g fiber), 22g protein.

Chicken Fajita Salad

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home