Chicken Fajita Salad Recipe

Name: Chicken Fajita Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons canola oil, divided; 1/2 cup lime juice; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 pound boneless skinless chicken breasts, cut into thin strips; 1 medium onion, cut into thin wedges; 1 medium sweet red pepper, cut into thin strips; 2 cans (4 ounces each) chopped green chiles; 1 cup unblanched almonds, toasted; 3 cups shredded lettuce; 3 medium tomatoes, cut into wedges; 1 medium ripe avocado, peeled and sliced

Servings: persons

4 tablespoons canola oil, divided
1/2 cup lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 pound boneless skinless chicken breasts, cut into thin strips
1 medium onion, cut into thin wedges
1 medium sweet red pepper, cut into thin strips
2 cans (4 ounces each) chopped green chiles
1 cup unblanched almonds, toasted
3 cups shredded lettuce
3 medium tomatoes, cut into wedges
1 medium ripe avocado, peeled and sliced

1
In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade.
2
In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender.
3
Drain chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons canola oil, divided, 1/2 cup lime juice, 2 garlic cloves, minced, 1 teaspoon ground cumin, and more.

Yes, Chicken Fajita Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Fajita Salad

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