Grilled Chicken Fajita Salad

Salad bowl with romaine lettuce, grilled chicken slices, sautéed peppers and onions, shredded cheese, and lime wedges.

Grilled chicken fajita dinner salad made with fajita-seasoned chicken breast, sautéed bell peppers and onions, and crisp romaine lettuce. Finished with shredded Monterey Jack cheese and fresh lime wedges.

Course Main Dishes

Cuisine Tex Mex

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 760kcal

Author Diane Gail

Ingredients

2 small chicken breasts
2 1/2 tablespoons fajita seasoning separated
1 orange bell pepper sliced
1 yellow bell pepper sliced
1 small yellow onion sliced
3 tablespoons olive oil separated
6 cups chopped romaine lettuce
1 cup shredded Monetery jack cheese
4 lime wedges

US Customary - Metric

Instructions

Coat the chicken breasts evenly with 1½ tablespoons of the fajita seasoning and let them rest for 15 minutes.
Toss the sliced bell peppers and onions with the remaining fajita seasoning until evenly coated.
Heat half of the olive oil in a cast iron grill pan over medium-high heat. Cook the chicken until it reaches an internal temperature of 165°F (74°C). Remove from the pan and set aside.
Add the remaining olive oil to the pan and sauté the peppers and onions until lightly tender while still keeping a slight bite.
Divide the romaine lettuce between two serving bowls and top with shredded Monterey Jack cheese.
Spoon the cooked peppers and onions over the lettuce and cheese.
Cut the cooked chicken into strips about ¼–½ inch thick.
Arrange the sliced chicken over each salad and serve with lime wedges on the side.

Notes

Slice the peppers and onions evenly: Similar-sized pieces cook at the same rate and help the vegetables soften evenly in the skillet.
Cook the vegetables over steady heat: Moderate heat allows the peppers and onions to soften slightly while keeping the slight bite typical of fajita vegetables.
Use freshly shredded cheese: Shredding Monterey Jack yourself helps it distribute more evenly over the salad and melt slightly from the warm vegetables.
Choose firm romaine lettuce: Crisp romaine holds up well under the warm chicken and vegetables without wilting too quickly.

Nutrition