Chicken Fajita Salad – Easiest Recipe Ever!
This chicken fajita salad is one of the easiest recipes to make. Great for a quick family dinner or a meal prepped lunch for the week. You can make it with pre-mix fajita seasoning or make your own. It’s so versatile!
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Chicken Fajita Salad
I have been wanting to do up this recipe for chicken fajita salad for over a year now. Every time I make it, I forgot to shoot it, but I got my ish together this weekend and boy do I have a treat!
Chicken Fajita Salad Bowls for Meal Prep
Here’s how to meal prep this dish:
- After cooking the chicken, peppers, and beans in the fajita mix portion it out into 4 meal prep containers.
- When it comes time to making your salad to bring to work or just take out at lunch time, heat the chicken mixture int he microwave (you can also eat it cold). Place a cup (big handful) of spring mix into your prep container, plus any extra toppings you want (pre done guacamole, avocado, salsa, cheese, tortilla chips, etc). Put on the lid and shake or stir together with a fork.
I don’t recommend prepping the chicken fajita mix with the spring mix and letting it sit as the lettuce will get soggy.
How to make Chicken Fajita Salad
I love prepping this salad for the week because I just have to cook the chicken mixture once, store it in the fridge, and then add it to some spring mix throughout the week.
Another tip? If you have leftover chicken fajitas from the night before, you can also toss the leftovers in salad too.
Do you have leftovers from the chicken fajita salad and want to switch it up? Wrap them in a tortilla for regular fajitas.
You have so many options with these ingredients.
Fajita Ingredients Needed:
- avocado oil
- chicken breast
- onion
- red bell pepper
- green bell pepper
- yellow or orange bell pepper
- fajita seasoning I used Simply Organics simmer sauce but you can make homemade as wel
- black beans
- spring mix
- toppings of choices: salsa, guacamole, avocado, cheese, tortilla strips
I bought pre-done guacamole and it’s such a game changer. The brand I used was Yucatan, but Wholly Guacamoles are awesome too.
Variations
- You could also follow the recipe and replace the chicken breast with whatever protein you wish. Then you would have a steak fajita salad or even a shrimp fajita salad. The options are endless!
- Add more flavor by marinating the chicken in chili powder with lime juice for a chili lime fajita salad.
- You could lay them on a sheet and and bake them.
- Toss the ingredients in an Instant Pot and pressure cook them.
- Air fry the ingredients.
If you opt to do the last three, please keep in mind that the cooking times will vary.
Get the cheat sheet to BUILD A BETTER SALAD
that will keep you full for hours.
More Easy Salad Ideas:
- Kale Salad with Chickpeas and Grapefruit Vinaigrette Recipe
- Roasted Summer Veggie Salad Bowls Recipe with Sundried Tomato Vinaigrette
- Easy Cheeseburger Salad Recipe
- Mexican Quinoa Salad Recipe
Chicken Fajita Salad
Equipment
Ingredients
- 1 tablespoon avocado oil
- 1 lb chicken breast cubed or sliced
- 1 medium onion or two small
- 1 red pepper sliced
- 1 green pepper sliced
- 1 yellow pepper sliced
- 1 package fajita seasoning I used Simply Organics simmer sauce
- 14 oz black beans drained and rinsed
- toppings of choices: salsa, guacamole, avocado, cheese, tortilla strips
- 4 cups spring mix
Instructions
Chicken Fajita Mix
- In a large skillet, heat the avocado oil over medium heat. Once it's hot, add the chicken and cook until done (about 3-4 minutes per side). Set the chicken aside on a plate.
- If the pan is dry, add a little more oil. Then add the onion and bell peppers. Saute them over medium heat until the onion is translucent (5-7 minutes). Add the fajita seasoning (if it's dry, you'll add water). I used a simmer sauce so it had liquid already added. Add the beans and chicken back to the pan. Stir around for 1-2 minutes until all ingredients are evenly coated.
Assemble
- In your bowl, add a cup of spring mix and 1/4 of the chicken mixture. Top with whaetver toppings you like. I used salsa, guacamole, and a little tex mex cheese.
