This quick and easy 6-ingredient Chicken Fajita Salad Recipe is the perfect weeknight dinner. It consists of six simple ingredients that I'm certain are already in your pantry. Pair this fajita salad with my chipotle-honey vinaigrette for a real treat.
1PackageSeasoned boneless skinless chicken breast for fajitas
Chicken Fajita Salad Toppings
1/2Cup Whole Kernel Corn
1/2CupOrganic Black Beans
2Ripe Avocado
1/2CupBrown Rice
2BagsLeafy Green Spring Mix Salad
1/4CupPico de Gallo
1/4CupVegan/Plant-Based Cheese (Optional)
Pico de Gallo
2Large, Roma TomatoesDiced
1Small, Yellow OnionDiced
1/4CupFresh CilantroFinely Chopped
3TFresh Lime Juice
1/8tSalt
Instructions
Seasoned boneless skinless chicken breast for fajitas
Heat your stovetop griddle or cast iron and add 2 tablespoons of cooking oil. Once hot, add your seasoned chicken breast on cook on medium heat for 8 minutes each side (internal temp 165 degrees). Allow resting for 10 minutes before slicing.
Chicken Fajita Salad Toppings
Cook corn, and beans according to the instructions on the back of the packages. Peel and Slice two large avocados.
Pico de Gallo
Mix fresh tomato, onion, cilantro, salt, and fresh lime juice. Set aside.
Once the chicken has rested and all cooked items have cooled slightly assemble the salad by putting leafy greens at the bottom of the bowl and adding all ingredients. Finish with your favorite salad dressing or vinaigrette.