Chicken fajita salad is what’s for lunch today! The salad is extremely easy to make and it’s perfect when paired with some tortilla chips on the side. 

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Four Elements go into making this salad. They are the chopped chicken, fajita vegetables, a bed of greens, and homemade dressing. You have your choice of what greens to use. I used mixed power green and arugula. If you want romaine, butter lettuce, or even shredded cabbage for some serious crunch, then use that! 

To make this recipe both easier and much quicker, I used rotisserie chicken breast. That way, I didn’t have to go through the task of cooking my chicken. If you do choose to cook your own chicken, then you’re free to do so. Just make sure that it’s cooked all the way through and the internal temperature reaches 165°F to ensure safe eating.

I used a bit of fajita seasoning on the chicken when I warmed it up along with the mushrooms and bell peppers. You are also more than welcome to use onions along with the bell peppers and chicken. I didn’t have any onions on hand.  I used my onions recently to make the most delicious French onion soup that I will share with you on this site as well! 

This recipe makes enough for either one big salad or two smaller salads. So, depending on how hungry you truly are you can either make this for yourself or double the batch and make it for you and a few other people.

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Not only is this Chicken Fajita Salad now on my weekly lunch menu, it’s also some of my friends’ and family‘s favorites too. When they smelled me cooking it they thought I was actually making chicken fajitas. When I served as a salad, they were pleasantly surprised just by how good it was. 

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Chicken Fajita Salad

Recipe by Recipe Helper

Course: Main, Lunch, DinnerDifficulty: Easy

Servings

2

servings

Prep time

3

minutes

Cooking time

10

minutes

Ingredients

• For the Salad:

• 1 tablespoon olive oil

• 1 red bell pepper, seeded and chopped

  

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• 1 green bell pepper, seeded and chopped

• ½ cup cremini mushrooms, sliced

• 1 teaspoon fajita seasoning

• 1 cup chopped rotisserie chicken breast

• 2 cups greens of choice, washed (I used mixed power greens and arugula)

• For the Dressing:

• ¼ cup red salsa

• ¼ cup Greek yogurt

• 1 tablespoon sour cream

• ½ teaspoon lime juice

• pinch salt

Directions

• For the Salad:
• In a large skillet, over medium heat, sauté bell peppers and mushrooms until tender. About 7 minutes.
• Next, add fajita seasoning and cooked chicken breast. Toss to coat evenly.
• Place on green of your choice.
• Serve with dressing and enjoy!
• For the Dressing:
• Mix together red salsa, Greek yogurt, sour cream, lime juice and salt. Serve on salad.

The key to making a salad taste good is to use the right combination of ingredients and seasoning. If you’re not a salad person, then try making this just once. You might be pleasantly surprised! If you absolutely find that you want to have your Chicken Fajita Salad with a tortilla then feel free to have that on the side as well. 

Hopefully you enjoy making this recipe and eat it with pita chips for tortilla. Happy eating!

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