Looking for a salad that doesn’t feel like a compromise? This Chicken Fajita Salad delivers big-time flavor with juicy, marinated chicken, sizzling sautéed peppers and onions, and a fresh, crunchy bed of romaine lettuce. It’s everything you love about classic fajitas—just lighter, brighter, and bowl-ready.
Each bite is layered with bold Tex-Mex personality, from the punchy lime and taco-spiced marinade to the colorful bell peppers and zesty optional toppings like avocado, cilantro, and tortilla strips. The best part? You can customize it as much as you like. Go low-carb with just veggies and protein, or load it up with cheese, sour cream, and your favorite dressing for a more indulgent twist.
Whether you're meal prepping for the week or putting together a no-fuss weeknight dinner, this chicken fajita salad is a healthy, vibrant option that brings the sizzle without the skillet stress. It’s proof that eating well doesn’t mean sacrificing flavor—or satisfaction.
Ingredients for Chicken Fajita Salad
For the Chicken Marinade:
For the Salad:
Optional Toppings:
How to Make Chicken Fajita Salad (Step-by-Step)
Marinate Chicken: Mix teriyaki sauce, salsa, lime juice, taco seasoning, and garlic. Pour over diced chicken in a bowl or zip-top bag. Let marinate for 10–60 minutes.
Cook Chicken & Veggies: Heat 1 tablespoon oil in a large skillet. Sauté chicken, peppers, and onions until chicken is cooked through and veggies are softened. Drain excess sauce.
Prep Salad Base: While the chicken cools slightly, chop romaine lettuce and place it in a large salad bowl.
Assemble Salad: Add the warm chicken and vegetables to the lettuce. Toss to combine.
Top & Serve: Add any desired toppings and drizzle with your favorite dressing. Serve immediately.
Marinate the chicken for at least 10 minutes, but up to 1 hour for maximum flavor. Use a pre-mixed fajita seasoning if you want to skip taco seasoning. Great served warm or cold—perfect for meal prep.
Add sour cream, avocado, cheese, or tortilla strips to make it more filling and fun. Skip those for a lower-calorie, paleo-friendly version.
[cooked-sharing]
6 servings
1.5 cups
- Amount per serving
- Calories322
- % Daily Value *
- Total Fat 22g29%
- Saturated Fat 5g25%
- Trans Fat 0g
- Monounsaturated Fat 8g
- Polyunsaturated Fat 4g
- Cholesterol 65mg22%
- Sodium 907mg40%
- Total Carbohydrate 14g6%
- Dietary Fiber 4g15%
- Total Sugars 6g
- Includes 1g Added Sugars2%
- Protein 19g
- Vitamin A 75mcg9%
- Vitamin C 55mg62%
- Calcium 6mg1%
- Iron 6mg34%
- Potassium 719mg16%
- Vitamin D 0mcg0%
- Vitamin E 3mg20%
- Vitamin K 35mcg30%
- Thiamin 4mg334%
- Riboflavin 4mg308%
- Niacin 6mg38%
- Vitamin B6 10mg589%
- Folate 8mcg2%
- Vitamin B12 5mg209%
- Biotin 2mcg7%
- Pantothenic Acid 3mg60%
- Phosphorus 10mg1%
- Iodine 2mcg2%
- Magnesium 6mg2%
- Zinc 8mg73%
- Selenium 10mcg19%
- Copper 3mg334%
- Manganese 4mg174%
- Chromium 1mcg3%
- Molybdenum 1mcg3%
- Chloride 3mg1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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