Chili-Lime Fajita Salad

A bright, tangy twist on fajitas that transforms Taco Tuesday into a fresh salad dinner. This recipe comes together quickly and highlights a zesty chili-lime marinade that doubles as a dressing for maximum flavor.

Makes about 4 servings

Ingredients

• 1 pound chicken breast, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 red onion, thinly sliced
• 1 avocado, sliced
• 10 ounces romaine, chopped
• Extra cilantro or parsley for garnish
• Fresh lime wedges, for serving

Marinade / Dressing

• 3 tablespoons avocado oil (or olive oil)
• Juice of 1 large fresh lime
• 2 tablespoons fresh cilantro or parsley, chopped
• 1/2 teaspoon red chili flakes (adjust to taste)
• 1/2 teaspoon ground cumin
• 1 teaspoon sea salt

Instructions

1. In a small bowl, whisk together the marinade ingredients: avocado oil, lime juice, chopped cilantro or parsley, red chili flakes, ground cumin and sea salt. Stir until evenly combined.
2. Place the chicken strips in a shallow dish and pour half of the marinade over them. Toss to coat, then cover and refrigerate for up to 2 hours if you have time. Keep the remaining half of the marinade refrigerated and untouched — this will be used as the salad dressing.
3. When ready to cook, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook, stirring or turning occasionally, until golden and cooked through, about 5–6 minutes depending on thickness. Remove the chicken from the pan and let it rest for a few minutes.
4. Add the remaining 1 tablespoon of oil to the skillet. Add the pepper and onion strips and sauté for 3–4 minutes, or until they are tender-crisp and slightly charred at the edges. Remove from heat.
5. On a large platter or in a shallow bowl, arrange the chopped romaine as the base. Layer the sautéed peppers and onions, then add the avocado slices. Top with the rested chicken strips.
6. Drizzle the reserved marinade over the assembled salad as the dressing. Sprinkle extra chopped cilantro or parsley on top and serve with lime wedges alongside for extra brightness. Toss gently to combine just before serving.

Serve immediately and enjoy the combination of smoky peppers, zesty lime and tender chicken. This salad is satisfying on its own or paired with warm tortillas, rice, or black beans if you prefer a heartier meal.

Notes and Tips

• Spice level: Adjust the red chili flakes to taste or substitute with a pinch of smoked paprika for milder warmth and a smoky note.
• Vegetarian option: Replace chicken with firm tofu or tempeh, pressed and marinated the same way, then pan-fried until golden.
• Meal prep: Marinate the chicken the night before for deeper flavor. Keep the dressing separate and add just before serving to keep the greens crisp.
• Variations: Add chopped tomatoes, corn, black beans or cooked quinoa to bulk up the salad. For extra crunch, top with toasted pumpkin seeds or sliced almonds.
• Storage: Store any leftover components separately (greens, cooked chicken, dressing) in airtight containers. Combine and serve within 1–2 days for best texture.

Enjoy this fresh, flavorful Chili-Lime Fajita Salad as a quick weeknight supper or a lively weekend lunch. The bright citrus dressing and simple prep make it an easy favorite to prepare again and again.

❤ Rachel