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Chicken and Pepper Fajita Salad
pico de gallo / paprika vinaigrette

Active: 30 min Total: 30 min
Members said this fajita salad was, "Better than Chipotle!" so we're bringing it back. A flavorful mix of chicken and peppers tied together with our paprika vinaigrette will make you fall in love with this meal!
Tags

Ingredients

Metric
Servings:
4
Pico de Gallo:
  • Tomatoes, roma - 6, chopped
  • Shallots - 1/2 clove, chopped
  • Jalapenos - 1, chopped
  • Cilantro, fresh - 1/4 bunch, chopped
  • Limes - 1/2, juice of
Paprika Vinaigrette:
  • Garlic - 1 clove, minced
  • Vinegar, red or white wine - 3 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Paprika (any variety) - 1/2 tsp
  • Oil, cooking - 3 Tbsp
Chicken and Pepper Fajita Salad:
  • Coriander, dried - 1 tsp
  • Paprika (any variety) - 1 tsp
  • Cumin - 1/2 tsp
  • Chili powder - 1/4 tsp
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Bell peppers, any color - 2, sliced
  • Onions - 1/2, sliced
  • Chicken breasts, boneless and skinless (sub thighs) - 1 lb, sliced
  • Lettuce, any crisp variety like Romaine or Boston leaf - 1 head, thinly sliced
  • Avocados - 2, chopped
  • Oil, cooking - 1 Tbsp
  • Limes - 1/2, juice of

Nutrition Facts

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Prep

  1. Spice mix - Mix together coriander, paprika, cumin, chili powder, salt and black pepper. (Can be done up to 5 days ahead)
  2. Bell peppers / Onions - Prep as directed. (Can be done up to 5 days ahead)
  3. Chicken - Slice, toss with spice mix and tenderize with a fork. (Can be done up to 1 day ahead)
  4. Lettuce / Tomatoes / Shallots / Jalapenos / Cilantro - Prep as directed. (Can be done up to 1 day ahead)
  5. Paprika vinaigrette - Chop garlic. Combine with vinegar, mustard, honey and paprika. Whisk while adding in oil. Season with salt and pepper. (Can be done up to 1 day ahead)
  6. Make pico de gallo - Combine tomatoes, shallots, jalapenos and cilantro together in a bowl. Squeeze in lime juice. Season with salt. (Can be done up to 1 day ahead)
  7. Chop avocados.

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Make

  1. Heat a saute pan or a wok over high heat. Add in cooking oil and then chicken to heated oil and saute until browned on the outside, 3 to 4 minutes. Add bell peppers and onions and saute until chicken is cooked through and peppers are tender, ~3 minutes more. Season with some salt and pepper and squeeze lime over top.
  2. Assemble salads by topping shredded lettuce with chicken and peppers, avocados and pico de gallo. Top with paprika vinaigrette and enjoy!

Nutrition Facts

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Reviews

Ratings

Original (128)
Gluten-free (6)
Paleo (8)
Vegetarian (16)

43 reviews

This dish was easy to adapt to gluten free. We used a package of microwave Jasmine rice. To cut down the calories I used 2% cheese, light sour cream, and skipped the tortilla chips. My husband and I split a mini cup of Classic guacamole. 4 servings = 5 WW points per serving

By: Sandy
Posted: Jan 25, 2020
Diet: Gluten-free
0 Helpful

I'd skip the lettuce next time or serve salad on side.

By: EJ
Posted: Dec 09, 2017
Diet: Original
0 Helpful

The lime really complemented the spiced beans!

By: Deola Xyza
Posted: Jun 20, 2017
Diet: Vegetarian
0 Helpful

Sauteed shredded green cabbage with spice mix. Added beans and corn and salt. Served atop rice. Added corn to pico de gallo. Topped with avocado. Awesome dish!

By: Jessica
Posted: Feb 16, 2017
Diet: Vegetarian
0 Helpful

Add garlic to chicken

By: Megan
Posted: Jan 26, 2017
Diet: Gluten-free
0 Helpful

Yum! Easy and a great way to entertain during NFL playoffs with a bunch of your son's college friends!

By: Linda
Posted: Jan 23, 2017
Diet: Original
0 Helpful