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Wellness Mama » Blog » Recipes » Poultry Recipes » Chicken Fajita Salad

Chicken Fajita Salad

June 9, 2013 (Updated: January 4, 2020)   —  by Katie Wells

chicken fajita salad

Reading Time: 2 minThis post contains affiliate links. Click here to read my affiliate policy.

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Salads are one of my favorite summer foods since there are so many delicious ingredients in season and they don’t have to be heated to prepare. I’ve always had a thing for Mexican food, and while I love the restaurant fajita salads, they aren’t usually the healthiest or most frugal option.

This salad is a healthier take on the restaurant version and there are endless ways to mix it up. If you don’t do dairy, just leave it off. Like spicy? Add some hot peppers or hot sauce.

Typically, if I am going to make this salad I either prepare crock pot chicken fajita meat ahead of time so it will be cool, or cook double of chicken for a recipe earlier in the week and add some salsa and seasonings to the mix. The version above uses plain baked chicken with my homemade fajita seasoning and some homemade salsa while baking.

Chicken Fajita Salad

A bed of leafy greens topped with fajita seasoned chicken, avocado, fermented salsa for a probiotic boost, and any other favorite toppings and you’ve got a delicious, fast, and healthy lunch or dinner.

If you’re a fan of Mexican food and are looking for a simple and refreshing meal, I’d recommend trying this one (or a variation with your favorite ingredients).

chicken fajita salad
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5 from 1 vote

Chicken Fajita Salad Recipe

A simple and flavorful fajita salad recipe with homemade fajita seasoning and fermented salsa for a healthy and delicious quick meal. 
Course Main
Cuisine Salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 salads
Calories 386kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

Ingredients

  • 4 cups salad greens
  • 1 chicken breast (cooked and seasoned with fajita seasoning)
  • 1 avocado
  • ¼ cup fermented salsa

Optional toppings

  • hot peppers (or sweet peppers)
  • sour cream
  • shredded cheese
  • onions (diced

Instructions

  • Prepare chicken ahead of time and let it cool. I find it easiest to make with another meal and refrigerate so it is ready to go.
  • Divide the salad greens between two plates and top with chicken breast, avocado, salsa and any other desired toppings.
  • Serve immediately and enjoy.

Notes

This recipe makes one salad. To make more, just multiply.
It's easiest to make by making extra chicken earlier in the week and using leftovers for this salad.
Nutrition info does not include optional toppings. 

Nutrition

Serving: 1salad | Calories: 386kcal | Carbohydrates: 16.2g | Protein: 40.5g | Fat: 19.6g | Saturated Fat: 3.1g | Cholesterol: 116mg | Sodium: 985mg | Fiber: 10g | Sugar: 3.4g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

What is your favorite Mexican recipe? Ever made your own healthy version? Share below!

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Category: Poultry Recipes, Recipes, Salad Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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