6-Ingredient Chicken Fajita Salad Recipe
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.
Equipment
- Griddle
- Cast Iron Skillet
Ingredients
- 1 Package Seasoned boneless skinless chicken breast for fajitas
Chicken Fajita Salad Toppings
- 1/2 Cup Whole Kernel Corn
- 1/2 Cup Organic Black Beans
- 2 Ripe Avocado
- 1/2 Cup Brown Rice
- 2 Bags Leafy Green Spring Mix Salad
- 1/4 Cup Pico de Gallo
- 1/4 Cup Vegan/Plant-Based Cheese (Optional)
Pico de Gallo
- 2 Large, Roma Tomatoes Diced
- 1 Small, Yellow Onion Diced
- 1/4 Cup Fresh Cilantro Finely Chopped
- 3 T Fresh Lime Juice
- 1/8 t Salt
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.
Notes
