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Grilled Chicken Fajita Salad

Chicken Fajita Salad is the answer to your Tex-Mex cravings! Made with grilled chicken, veggies and a creamy homemade dressing, this a healthy and satisfying dish!
Course Main Course
Cuisine American, Mexican
Keyword Chicken Fajita Salad
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 salads
Calories 661kcal
Author Catalina Castravet



  • 1/4 cup olive oil
  • 1/4 cup lime juice freshly squeezed
  • 1/4 cup orange juice freshly squeezed
  • Zest of 1 lime
  • 2 tablespoons cilantro finely chopped
  • 4 cloves garlic minced
  • 2 tablespoons honey or maple syrup
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons Fajita seasoning or taco seasoning
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt


  • 2 medium chicken breasts skinless/boneless
  • 1 yellow bell pepper deseeded and sliced
  • 1 red bell pepper deseeded and sliced
  • 1 green bell pepper deseeded and sliced
  • 1 red onion sliced
  • 6 cups Romaine lettuce or lettuce leaves - washed and dried
  • 2 avocados sliced

Creamy Cilantro Dressing:

  • 1/2 cup sour cream
  • 1/4 cup mayo
  • 1/4 cup packed cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon honey or maple syrup
  • 1/4 teaspoon salt


  • 1 tablespoon cilantro leaves chopped



  • Whisk marinade ingredients together in a shallow large bowl, until fully combined.
  • Add the chicken breasts, pierce them a few times with a fork, and submerge in the marinade.
  • Cover and marinate for 1-2 hours.

Creamy Cilantro Dressing:

  • Add all the ingredients to a food processor and run until fully combined. Taste and adjust for salt and pepper.
  • Scoop into a mason jar and refrigerate until ready to use.


  • Turn on the grill or place a grill pan over medium-high heat and brush it with oil.
  • Once hot, grill the chicken breasts on each side until golden and crispy, check the center of the chicken by making a cut, to make sure it's no longer pink.
  • Set chicken aside on a plate, cover with foil and let it rest.
  • Brush the grill or grill pan with another teaspoon of oil and add the veggies: bell peppers and onion strips. Cooked to your liking, the veggies should be soft, yet still a bit crunchy.

Make the Salad:

  • Slice chicken into strips.
  • Arrange the salad leaves, diving them between 4 plates.
  • Divide the chicken equally between the 4 portions. Same with the grilled veggies and avocado.
  • Drizzle with dressing and sprinkle extra cilantro leaves on top.
  • Serve.



Calories: 661kcal | Carbohydrates: 37g | Protein: 29g | Fat: 46g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 991mg | Potassium: 1407mg | Fiber: 10g | Sugar: 20g | Vitamin A: 7721IU | Vitamin C: 148mg | Calcium: 94mg | Iron: 2mg