Chicken Fajita Salad Recipe with Mexican Cumin Lime Dressing (2024)

Yield: 6 servings

For a sheet pan version of the chicken fajitas – see this recipe here: Sheet Pan Chicken Fajitas

The dressing for this salad can be made well in advance. We’ll often make it a day or two before if we know we’ll be serving this salad.

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For the Cumin-Lime Dressing

• 1/4 cup (60 ml) grape seed oil or canola oil or other clean tasting oil
• Zest of 1 lime
• 2 tablespoons (30 ml) fresh lime juice
• 2 cloves garlic , minced
• 1 teaspoon (5 ml) dried oregano
• 1 teaspoon (5 ml) kosher salt , or to taste
• 1 teaspoon (5 ml) fresh grated ginger (or 1/2 teaspoon ground ginger)
• 1/2 teaspoon (2.5 ml) ground cumin

For the Chicken Fajitas

• 1 pound (454 g) boneless skinless chicken breast or chicken thighs , sliced into thin strips
• 1/4 cup (60 ml) vegetable oil or grape seed oil(for marinade)
• 3 cloves garlic , minced
• 1/2 teaspoon (4 ml) Kosher salt or sea salt, or to taste
• 2 teaspoons (10 ml) Worcestershire sauce
• 1 teaspoon (5 ml) chili powder
• 1/2 teaspoon (2.5 ml) cumin
• 1/2 teaspoon (2.5 ml) paprika
• 1/2 teaspoon (2.5 ml) sugar
• 1 Tablespoon (15 ml) lime juice or lemon juice
• 1 Tablespoon (15 ml) vegetable oil or grape seed oil (for cooking)
• 1 onion , sliced
• 1 large bell pepper , sliced thin
• 1 jalapeno pepper , seeded and minced (optional)

For the Salad

• 1-2 heads lettuce washed and torn or cut into bite sized pieces
• 1 cup (180 g) salsa

Make the Cumin Lime Dressing

• (This can be done well in advance)In bowl, combine all dressing ingredients (oil, lime zest, lime juice, garlic, dried oregano, salt and pepper, ginger, and cumin). Whisk together well, then set aside.

  

Make the Chicken Fajitas

• Make marinade for chicken: In large bowl, combine 1/4 cup (60ml) vegetable oil, garlic, salt, Worcestershire sauce, chili powder, cumin, paprika, sugar and lime/lemon juice.

  

• Add chicken to the marinade, then cover and chill for about 20 minutes.

  

• Cook the Veggies: Heat a large skillet on high heat and add 1 Tablespoon of oil. Then add onions cook onions until almost soft. Then add bell peppers. Sear the peppers and onion until slightly charred.

  

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• Add the minced jalapenos (optional) and cook for another minute or two. Remove pepper and onion mixture to bowl. Put aside.

  

• Cook Chicken: In same pan, add the marinated chicken. DO NOT add the excess marinade juices because it will make the chicken less charred and crispy. But if you want a more wet fajita mixture, you can add the excess marinade.

  

• Cook chicken until done, then add pepper/onion mixture back into the skillet with the chicken. Cook for 1 more minute or until onions are hot and the mixture is combined well. Allow the chicken fajitas to cool slightly.

  

For the Salad

• When serving, toss fresh lettuce with cumin lime dressing. Add salad to plate and top off with chicken fajitas and fresh tomato salsa.

  

Course: Main Course, Salad

Cuisine: American, Mexican

Calories: 315