Description
This Chicken Fajita Salad is a flavorful and vibrant meal perfect for a quick and satisfying lunch or dinner. Juicy, seasoned chicken thighs are sautéed to perfection alongside tender-crisp bell peppers and onions, then served over fresh romaine lettuce with creamy avocado and juicy tomatoes. A tangy yogurt-based fajita dressing ties all the elements together, creating a healthy and delicious Tex-Mex-inspired salad that’s ready in just 35 minutes.
Ingredients
Chicken and Vegetables
- 4 large or 8 small boneless skinless chicken thighs
- Taco or fajita seasoning, as needed
- 2 tablespoons vegetable oil, divided
- 2 bell peppers (any color), sliced
- 1/2 large onion, sliced
Dressing
- 1/4 cup plain yogurt (or sour cream)
- 3 tablespoons milk (plus more as needed)
- 2 tablespoons (26g) mayonnaise
- 1 teaspoon taco or fajita seasoning
- Salt and pepper, to taste
Salad
- 1 large head romaine lettuce, chopped
- 1 avocado, chopped
- 1 cup halved grape or cherry tomatoes (or tomatoes of your choosing)
Instructions
- Season the Chicken: Sprinkle chicken thighs with taco or fajita seasoning evenly to coat all sides for a burst of flavor.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for 3 to 5 minutes on each side, or until the internal temperature reaches 165°F (74°C). Adjust heat if chicken begins to burn. Remove and tent with foil to keep warm.
- Sauté Vegetables: In a second large skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add sliced bell peppers and onions, sprinkle with 1/2 teaspoon taco seasoning, and cook while stirring occasionally for 4 to 8 minutes until edges brown lightly and vegetables are tender-crisp. Season with salt and pepper to taste.
- Adjust Vegetable Texture: For softer vegetables, lower heat once browning begins and continue cooking to desired softness. Add 1/4 cup water if you prefer very soft veggies, cooking until water evaporates, adding a little more if needed.
- Slice Chicken: Cut the cooked chicken thighs into strips or cubes for easy salad assembly.
- Make Dressing: In a small bowl, whisk together plain yogurt, milk, mayonnaise, and taco/fajita seasoning. Season with salt and pepper. Thin with additional milk by 1/2 teaspoon increments until the dressing reaches your preferred consistency.
- Assemble Salad: Distribute chopped romaine lettuce into serving bowls. Top with avocado, halved tomatoes, sautéed peppers and onions, and sliced chicken.
- Serve: Drizzle the prepared dressing over the salad just before serving and enjoy this fresh and hearty fajita-inspired dish.
Notes
- Adjust seasoning amounts to taste for spice preference.
- Use sour cream in place of yogurt for a richer dressing.
- For a low-fat variation, substitute mayonnaise with Greek yogurt.
- Leftover chicken and vegetables can be refrigerated for up to 3 days and used in wraps or tacos.
- Feel free to add black beans or corn for extra fiber and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Tex-Mex
