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 Recipe
- hot peppers (or sweet peppers)
- sour cream
- shredded cheese
- onions (diced
- 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.
What is your favorite Mexican recipe? Ever made your own healthy version? Share below!