Is this recipe spicy?

This recipe has a very mild spice level as it is written. The only source of spice is some chili powder that the chicken and bell peppers are cooked in. If you want to make your salad spicy, add some red pepper flakes to your dressing.

How should I cook the chicken for this recipe?

This recipe has instructions to cook your chicken and bell peppers on a sheet pan in the oven. You could also cook them on the stovetop or grill.

What other dressings can I use?

Other ideas for dressings that would be tasty include: jalapeno lime vinaigrette, chipotle ranch dressing, creamy cilantro lime dressing, salsa dressing.

How should I cut my chicken for this recipe?

You'll want to slice your chicken into thin strips before cooking it. This allows each piece to be covered in the seasonings for maximum flavor. I typically slice my chicken into strips and then slice the strips in half to make them even thinner. If you prefer to cook your chicken on the stovetop or on the grill, you can also leave it whole and slice it after cooking.

Chicken Fajita Salad with Cilantro Lime Dressing

Description

This Chicken Fajita Salad is easy to make because the chicken and bell peppers are cooked on one sheet pan in the oven. The Cilantro Lime Vinaigrette takes this salad to the next level with zesty, tangy freshness!

Ingredients

Scale

1 pound boneless skinless chicken breasts, sliced into thin strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 tablespoons olive oil
2 tablespoons ground cumin
2 tablespoons chili powder
1 large avocado, diced
5 cups chopped romaine lettuce

Cilantro Lime Vinaigrette:

⅓ cup olive oil
1 lime, juiced & zested*
1 clove garlic, pressed (or minced)
2 tablespoons minced cilantro
1 tablespoon honey
1 teaspoon dijon
½ teaspoon salt
¼ teaspoon black pepper
Red pepper flakes (optional)

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Instructions

Preheat the oven to 425°F. Line a large baking sheet with foil.
Add the chicken and bell peppers to the prepared baking sheet. Toss with the olive oil, cumin, and chili powder.
Bake in the oven for 20 - 25 minutes. The peppers should be tender and the chicken cooked through.
Add all of the dressing ingredients to a small bowl or jar. Stir or whisk until emulsified (fully mixed and thickened).
Remove the chicken and bell peppers from the oven and set aside to cool slightly.
Add the lettuce to a large bowl and top with the chicken, bell peppers, and avocado. Drizzle the dressing over the top and toss to mix.

Notes

* Or about 2 tablespoons of lime juice & 1 teaspoon of zest

For the dressing: Feel free to add more or less cilantro, honey, lime, garlic, or red pepper flakes based on personal preference.

For the salad: Additional topping options include shredded cheese (cheddar or Mexican blend), corn, black beans, cherry tomatoes, or jalapeños.

For the chicken: You could also grill your chicken and bell peppers, instead of baking them in the oven.

Prep Time: 10 minutes
Cook Time: 20 minuts
Category: Salad

Nutrition

Serving Size: ¼ of recipe
Calories: 464
Sugar: 6.4g
Fat: 33.8g
Saturated Fat: 5.3g
Carbohydrates: 25g
Fiber: 7g
Protein: 11.4g
Cholesterol: 22mg