30-Minute Chicken and Pepper Fajita Salad
A vibrant salad that brings all the bold flavors of chicken fajitas to fresh greens. Seasoned chicken breast is quickly sautéed with colorful bell peppers and onions, then served over crisp lettuce with creamy avocado and fresh pico de gallo. The homemade paprika vinaigrette adds a tangy, slightly sweet finish that ties all the Mexican-inspired flavors together. Perfect for a satisfying lunch or light dinner when you want something fresh but filling.
Ingredients
- 2 bell peppers, any color, sliced
- 1 onion, medium, sliced
- 1 lb chicken breasts, boneless and skinless, thinly sliced
- 1 head lettuce, any crisp variety like Romaine or Boston leaf, chopped or shredded
- 1 avocado, chopped
- 1 Tbsp oil, cooking
- ½ lime, juice of
- ½ cup pico de gallo
- 1 tsp coriander, ground
- 1 tsp paprika
- ½ tsp cumin
- ¼ tsp chili powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 clove garlic, chopped
- 3 Tbsp vinegar, red or white wine
- 2 tsp mustard, Dijon
- 2 tsp honey
- ½ tsp paprika
- 3 Tbsp oil, cooking
Instructions
- 1
Heat oil in a saute pan or wok over high heat
- 2
Add chicken to heated oil and saute until browned on outside but not cooked through
- 3
Add bell peppers and onions to chicken and saute until chicken is cooked through and peppers are tender
- 4
Season with salt and pepper and stir in lime juice
- 5
Assemble salads by topping lettuce with chicken and pepper mixture, avocados, and pico de gallo
- 6
Top with paprika vinaigrette and serve
Tips
Slice chicken thinly against the grain for the most tender results in your fajita salad.
Make the paprika vinaigrette ahead of time and let it sit to allow the flavors to meld together.
Use a mix of colorful bell peppers for the most visually appealing and flavorful salad.
Common Mistakes
Don't overcook the chicken in the first step or it will be tough when you finish cooking it with the vegetables
Substitutions
FAQ
Can I make this salad ahead of time?
The chicken and pepper mixture can be made ahead and stored in the fridge, but assemble the salad just before serving to keep the lettuce crisp.
What if I don't have pico de gallo?
You can substitute with diced tomatoes, salsa, or make a quick version with diced tomatoes, onions, cilantro, and lime juice.
Can I use a different type of vinegar for the dressing?
Yes, apple cider vinegar or balsamic vinegar work well as substitutes for the wine vinegar in the paprika vinaigrette.