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Chicken Fajita Salad
with spicy (or not) guacamole

Active: 30 min Total: 30 min
We first featured this Latin-flavor loaded salad the week of 11/30/15. We think the key was blending our spicy guacamole into a paleo-friendly dressing that's still rich and creamy.


Chicken Fajita Salad:
  • Onions, medium and red - 1/2 , diced
  • Bell peppers, any color - 2 , diced
  • Chicken breasts, boneless and skinless - 1 lb
  • Chili powder - 2 tsp
  • Cumin, ground - 1 tsp
  • Lettuce, romaine (sub butterhead) - 2 heads
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Salsa, store-bought (choose your fave) - 1/4 cup
Spicy Guacamole and Dressing:
  • Shallots - 1/2 clove , diced
  • Jalapenos (opt) - 1/2 , diced
  • Avocados - 2 , mashed
  • Cilantro, fresh (opt) - 1 Tbsp , chopped
  • Limes - 1/2 , juice of
  • Oil, olive - 3 Tbsp


  1. Onions / Bell peppers / Shallots / Jalapenos - Prep as directed. (Can be done up to 5 days ahead)
  2. Chicken breasts - Slice into strips. Season with chili powder, cumin and some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  3. Cilantro - Chop.
  4. Guacamole and dressing - Mash avocados and combine with shallots, jalapenos and cilantro. Season with lime juice and salt and pepper. Transfer half the guacamole to a small bowl and, using an immersion blender, blend with olive oil until smooth and creamy.
  5. Lettuce - Chop.

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  1. Heat a saucepan over medium heat. Add first part of cooking oil and when hot, add onions and bell peppers and saute until tender, ~3 minutes. Transfer to a plate and return pan to heat. Add second part of oil and saute chicken until golden brown on all sides and cooked through, ~6 minutes.
  2. Top lettuce with chicken, peppers and onions, salsa and guacamole. Toss with dressing just before serving.



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