Tangy Chicken Fajita Salad Recipe

Name: Tangy Chicken Fajita Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pound Thin Sliced Chicken Breasts; 1 whole White Onion; 1 whole Red Bell Pepper; 1/2 cups Olive Oil; 1/2 cups Distilled White Vinegar; 3/4 ounces, weight Package Dry Italian Salad Dressing Mix; 1/2 cups Fresh Lime Juice Plus Extra For Garnish If Desired; 1 teaspoon Garlic, Chopped; 1-1/2 ounce, weight Package Of Goya Sazon; 1 head Lettuce; 1 cup Shredded Colby Jack And Monterey Cheese Mix; 1/2 cups Sour Cream; Green Onions, For Garnish

Servings: persons

1-1/2 pound Thin Sliced Chicken Breasts
1 whole White Onion
1 whole Red Bell Pepper
1/2 cups Olive Oil
1/2 cups Distilled White Vinegar
3/4 ounces, weight Package Dry Italian Salad Dressing Mix
1/2 cups Fresh Lime Juice Plus Extra For Garnish If Desired
1 teaspoon Garlic, Chopped
1-1/2 ounce, weight Package Of Goya Sazon
1 head Lettuce
1 cup Shredded Colby Jack And Monterey Cheese Mix
1/2 cups Sour Cream
Green Onions, For Garnish

1
["1. Prepare marinade at least 3 hours prior to cooking, but overnight would be best. First clean and slice the onions and peppers. Slice them 1/4"" thick and place them on the bottom of a baking dish. Place chicken on top of the onions and peppers.", "2. In a small bowl, combine the olive oil, distilled white vinegar, Italian dressing mix, lime juice, garlic, and Goya Sazon. Pour 3/4 of the marinade over the chicken and vegetables and save the rest for ""dressing"" the salad. Put the chicken into the refrigerator to marinate for at least 3 hours or overnight.", "3. When ready to cook, grill the chicken over medium high heat until liquids run clear and the center of the chicken is no longer pink. Saute the vegetables in a saute pan over medium heat until soft and browned.", "4. Clean and chop the head of lettuce. Place a quarter of your lettuce at the bottom of the bowl. On top of that add a helping of your vegetables and some sliced chicken breast. Add 1/4 cup colby jack and monterey cheese combination, a tablespoon of sour cream, and a sprinkling of green onions. Squeeze fresh lime juice over top. Drizzle with leftover marinade."]

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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: 1-1/2 pound Thin Sliced Chicken Breasts, 1 whole White Onion, 1 whole Red Bell Pepper, 1/2 cups Olive Oil, and more.

Yes, Tangy 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.

That's it — enjoy your meal!

Tangy Chicken Fajita Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions