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    Posted on Jul 10, 2018

    Loaded Grilled Chicken Fajita Salad

    Taste the freshness of summer with this colorful and loaded salad. Get all your ingredients at



    Servings: 8


    • 2 bell peppers, cut into thin slices
    • 1 yellow onion, cut into thin slices
    • 2 chicken breasts
    • 1 teaspoon chili powder
    • 1 teaspoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon cumin
    • 1 teaspoon dried oregano
    • 1⁄2 teaspoon pepper
    • Vegetable oil
    • 2 8-inch tortillas, sliced into 2-inch strips 5 cups mixed greens
    • 2 romaine hearts, chopped
    • 1 avocados, sliced
    • Small tomatoes on the vine, quartered

    Cilantro Lime Dressing

    • 1 bunch cilantro, bottom stems chopped off 2 limes, juiced
    • 1⁄2 cup olive oil
    • 2 cloves garlic
    • 1⁄2 teaspoon salt


    1. Preheat oven to 375oF.

    2. Heat up a pan with a drizzle of olive oil. Add onions and bell peppers and saute until

      slightly charred, tossing regularly. Set aside.

    3. Rub chicken breasts with a little olive oil and sprinkle generously with salt.

    4. Mix together chili powder, paprika, garlic powder, cumin, dried oregano, and pepper.

      Rub fajita spice mixture onto the chicken.

    5. Cook chicken on a grill pan for 4 minutes on each side. Place chicken in oven for a few

      minutes to finish cooking through.

    6. Heat up a small pot 1⁄4 of the way full with vegetable oil, until temperature reads 350oF.

      Fry tortilla strips for 1–2 minutes until golden brown. Drain on paper towels and sprinkle

      with salt.

    7. Dressing: Place all ingredients into a blender. Blend on high until smooth.

    8. Arrange mixed greens and chopped romaine on a platter. Top with onions, peppers, and

      chicken. Add avocado, tomatoes, and tortilla strips. Drizzle the whole salad with dressing and serve!