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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Active Time:30 minsTotal Time:40 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to recipeIf you like fajitas, you’ll love thisChicken 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 KitchenThese 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 FajitasandCauliflower Fajita Skillet.Nutrition NotesChicken breastsare a great lean protein source. They also provide B vitamins and choline, a micronutrient that supports nerve health. Because chicken breast is so lean—a3-ounce servinghas 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 peppersandonionsadd fiber and antioxidants to this chicken fajita salad. Loaded with vitamin C,bell pepperssupport a healthy immune system.Onionshave been linked with a reduced risk of lung, prostate and stomach cancers. Both veggies support heart and eye health, as well as digestion.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Jump to recipe
If you like fajitas, you’ll love thisChicken 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 KitchenThese 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 FajitasandCauliflower Fajita Skillet.Nutrition NotesChicken breastsare a great lean protein source. They also provide B vitamins and choline, a micronutrient that supports nerve health. Because chicken breast is so lean—a3-ounce servinghas 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 peppersandonionsadd fiber and antioxidants to this chicken fajita salad. Loaded with vitamin C,bell pepperssupport a healthy immune system.Onionshave been linked with a reduced risk of lung, prostate and stomach cancers. Both veggies support heart and eye health, as well as digestion.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
If you like fajitas, you’ll love thisChicken 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!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2(8-ounce)boneless, skinless chicken breasts2tablespoonsextra-virgin olive oil, divided1teaspoonchili powder1teaspoongarlic powder, divided1/2teaspoonground cumin1/2teaspoononion powder1/4teaspoonsmoked paprika1/2teaspoonsalt, divided2mediumavocados, sliced and divided1/2cuppacked freshcilantro leaves, plus more for garnish1/3cupreduced-fat sour cream1/4cuplime juice(from2mediumlimes)1smalljalapeño pepper, stemmed, seeded and sliced2mediumromaine lettuce hearts, washed and chopped(about8cups)2smallred, yellowand/ororange bell peppers, sliced3/4cupslicedred onion3/4cupshreddedpepper Jack cheese1cupcrushed unsalted white corn tortilla chips
Cook Mode(Keep screen awake)
Ingredients
2(8-ounce)boneless, skinless chicken breasts
2tablespoonsextra-virgin olive oil, divided
1teaspoonchili powder
1teaspoongarlic powder, divided
1/2teaspoonground cumin
1/2teaspoononion powder
1/4teaspoonsmoked paprika
1/2teaspoonsalt, divided
2mediumavocados, sliced and divided
1/2cuppacked freshcilantro leaves, plus more for garnish
1/3cupreduced-fat sour cream
1/4cuplime juice(from2mediumlimes)
1smalljalapeño pepper, stemmed, seeded and sliced
2mediumromaine lettuce hearts, washed and chopped(about8cups)
2smallred, yellowand/ororange bell peppers, sliced
3/4cupslicedred onion
3/4cupshreddedpepper Jack cheese
1cupcrushed unsalted white corn tortilla chips
Directions
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.
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.
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.
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.
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.
Nutrition InformationServing Size: 3 cups salad & 3 Tbsp. dressingCalories 535, Fat 34g, Saturated Fat 8g, Cholesterol 104mg, Carbohydrates 25g, Total Sugars 7g, Added Sugars 0g, Protein 36g, Fiber 10g, Sodium 538mg, Potassium 1,054mg
Nutrition Information
Serving Size: 3 cups salad & 3 Tbsp. dressingCalories 535, Fat 34g, Saturated Fat 8g, Cholesterol 104mg, Carbohydrates 25g, Total Sugars 7g, Added Sugars 0g, Protein 36g, Fiber 10g, Sodium 538mg, Potassium 1,054mg
Serving Size: 3 cups salad & 3 Tbsp. dressing
Calories 535, Fat 34g, Saturated Fat 8g, Cholesterol 104mg, Carbohydrates 25g, Total Sugars 7g, Added Sugars 0g, Protein 36g, Fiber 10g, Sodium 538mg, Potassium 1,054mg
Frequently Asked QuestionsYes, there are two ways to tell when anavocado 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.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.
Frequently Asked Questions
Yes, there are two ways to tell when anavocado 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.
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.
EatingWell.com, June 2024
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