Chicken Fajita Salad: The 30-Minute Dinner

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Look, I wasn’t expecting my picky feline to approve my dinner, but here we are—J the Cat will faceplant into this bowl if I turn my back. Meanwhile, I’m thrilled to have a gluten-free Mexican salad that doesn’t taste like a sacrifice. (Chicken Fajita Salad)

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What You'll Find in This Guide

Why This Salad Hits Different

Juicy chicken thighs: (because dry breast is a crime)
Zero marinating: (Who has time? Not this cat servant)
All the crunch: charred peppers, creamy avocado, crispy lettuce
Ranch dressing loophole: (makes veggies suddenly irresistible)

How to make chicken fajita salad

What You Need

(Serves 2 humans or 1 very determined cat)

The Chicken: 2 thighs or 1 breast (sliced thin if using breast)
The Flavor: 1 tbsp fajita seasoning (homemade or stolen from a packet)
The Veg: 1 bell pepper (red/yellow for sweetness), ½ onion
The Fun: Avocado, cherry tomatoes, cilantro, lime
The Lifesaver: Bottled ranch (or whisk together mayo + lime juice in desperation)

How To Make It (Between Cat Interruptions)

Season & Sear

Pat chicken dry, rub with seasoning like you’re giving it a massage.
Cook in screaming-hot skillet 3-4 mins per side (J will come running at the sizzle).

Char the Veggies

Use the same pan (fewer dishes!) and toss in peppers and onion with a pinch of salt.
Leave them alone to get those sexy blackened bits.

Assemble Like a Taco Bar

Pile greens in bowls (I use spinach to pretend it’s healthy).
Top with sliced chicken, veggies, avocado chunks, and tomatoes.
Drown in ranch (or drizzle artfully if you’re fancy).

How many calories are in a chicken fajita salad

Une salade fajita au poulet contient environ 228 à 640 calories par portion, selon la recette et les ingrédients utilisés.

La valeur moyenne est d’environ 400-500 calories pour une portion standard.

Les variations principales dépendent :

De la quantité de poulet
De la présence d’avocat, fromage ou crème sure
De l’utilisation ou non d’un bol de tortilla

Serving Ideas for Maximum Joy

With: Frozen mango margaritas (because adulthood)
As Lettuce Tacos: When carbs feel like too much
For Cat Tax: Serve J plain chicken in his bowl (then watch him ignore it)

Final Thought: This salad is fast enough for weeknights, fancy enough for guests, and bizarrely intriguing to feline overlords. Win-win-win.

Made it? Tag #FajitaCatDad for solidarity.

easy chicken fajita salad recipe

Jasper wellspring

Easy Chicken Fajita Salad with avocado & ranch—gluten-free, ready in 30 mins! Perfect for summer dinners or Cinco de Mayo. Get the step-by-step recipe

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Prep Time 10

Cook Time 15

Total Time 25

Course Salad

Cuisine Tex-Mex

Servings 2

Calories 420 kcal

Ingredients

Ingredients:

Chicken:

2 boneless skinless chicken thighs or 1 breast, thinly sliced
1 tbsp fajita seasoning store-bought or homemade

Veggies:

1 sweet bell pepper red or yellow, sliced
½ white or yellow onion sliced
Pinch of kosher salt

Greens + Toppings:

2 cups spinach or mixed greens
½ avocado diced
½ cup cherry tomatoes halved
Handful of fresh cilantro chopped
1 lime cut into wedges

Dressing:

2 –3 tbsp bottled ranch dressing or mix mayo + lime juice in a pinch

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Instructions

Instructions:

Season the Chicken:

Pat chicken dry and rub with fajita seasoning like it owes you money.
Sear to Sizzle
Heat a skillet over medium-high heat. Add oil, then sear chicken for 3–4 minutes per side until golden and cooked through. Remove and rest.

Char the Veggies:

In the same skillet, toss in sliced peppers and onions. Add a pinch of salt and cook until charred and softened (don’t stir too often!).

Assemble the Salad:

In serving bowls, layer your greens. Add sliced chicken, cooked veggies, avocado, tomatoes, and cilantro.

Add the Sauce:

Drizzle with ranch dressing (or drench it, we’re not judging). Serve with lime wedges on the side.

Notes

Make it vegetarian: Sub in grilled portobello mushrooms or tofu with the same seasoning.
For crunch: Add crushed tortilla chips or roasted pepitas on top.
Cat version: Serve plain cooked chicken in a separate bowl. No seasoning, no drama.
Meal prep tip: Keep all components separate in containers and dress just before serving.

Frequently Asked Questions

What are the ingredients of taco salad?

Taco Salad Ingredients (Easy Version):
Ground beef (or chicken/turkey)
Lettuce (romaine or iceberg)
Tomatoes
Cheese (cheddar or Mexican blend)
Beans (black or pinto)
Crushed tortilla chips
Avocado or guacamole
Sour cream & salsa
Shortcut: Use store-bought taco seasoning & ranch dressing.

What can I use instead of lettuce in tacos?

Best Lettuce Substitutes for Tacos:
Cabbage (crunchy & sturdy)
Spinach (tender & nutrient-packed)
Kale (heartier texture)
Zucchini ribbons (low-carb)
Jicama slices (crisp & slightly sweet)
Pro Tip: For taco salads, try chopped romaine or butter lettuce for better texture.

What is the proper way to eat a taco salad?

The Right Way to Eat Taco Salad:
Mix gently: Combine ingredients without crushing chips.
Scoop with chips: Use sturdy tortilla chips as edible utensils.
Layer bites: Get a bit of each ingredient in every forkful.
Dress last: Add salsa/sour cream just before eating to avoid sogginess.

Is taco salad an American thing?

Yes, taco salad is an Americanized dish inspired by Mexican flavors. While traditional Mexican cuisine features tacos, this deconstructed version—with lettuce, ground beef, and crunchy tortilla shells—was popularized in 1960s U.S. restaurants. Key differences from authentic Mexican food:
Heavy use of lettuce (rare in Mexican salads)
Common inclusions: Ranch dressing, cheddar cheese
Often served in fried tortilla bowls (a U.S. twist)
Roots: Combines Tex-Mex ingredients with American salad trends

How are you supposed to eat a taco?

How to Eat a Taco Like a Pro:
Hold at 45°: Tilt slightly to prevent fillings from falling.
Two-Bite Rule: Start from one end, not the middle.
Push & Lift: Gently push toppings forward as you take each bite.
Leak Prep: Keep a napkin under the taco’s “belly” to catch drips.

Do you put lettuce on fajitas?

Traditional fajitas don’t include lettuce – they’re served sizzling with onions, peppers, and meat on tortillas. But in American-style fajita salads, lettuce is common.
Authentic Mexican: No lettuce (just tortillas, meat, veggies)
Tex-Mex twist: Often added for crunch in salads or bowls

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Chicken Fajita Salad: The 30-Minute Dinner

What You'll Find in This Guide

Why This Salad Hits Different