Chicken Fajita Salad
with avocados / pepitas
We love the trend of “sheet pan suppers” in which all of the components roast together on a single sheet pan. Using a marinade for the chicken and the oven to cook fajita fillings means you’ll build flavor without a lot of hands-on work.
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Ingredients
Chicken Fajita Salad:
- Chicken breasts, boneless and skinless - 1 lb , sliced into strips (sub chicken breast tenders)
- Cilantro lime vinaigrette (ingredients listed separately) - 1/4 cup + 1/4 cup
- Bell peppers, any color - 2 , sliced
- Onions, medium red - 1 , sliced
- Paprika - 1/2 tsp
- Coriander - 1/2 tsp
- Salt - 1/2 tsp
- Cumin - 1/4 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Shallots - 1 bulb , thinly sliced
- Avocados - 1 , cubed
- Spinach, baby - 8 oz
- Pepitas / pumpkin seeds - 1/4 cup (sub any nuts)
Cilantro Lime Vinaigrette (for marinade and dressing):
- Garlic - 1 clove , chopped
- Cilantro - 2 Tbsp , chopped
- Honey - 1 tsp
- Cumin - 1/2 tsp
- Lime juice - 1/4 cup
- Oil, cooking - 6 Tbsp
Prep
- Make cilantro-lime vinaigrette - Chop garlic and cilantro. Combine with honey, cumin (the portion for the vinaigrette), lime juice and oil (the portion for the vinaigrette). (Can be done up to 4 days ahead)
- Marinate chicken - Slice chicken into strips. Combine chicken with half the vinaigrette (reserve the other half). Marinate for 20 minutes.
- Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make spice mix - Combine paprika, coriander, salt, cumin (the portion for the fajitas) and black pepper. (Can be done up to 5 days ahead)
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Make
- Heat oven to 400F / 204C.
- Toss bell peppers and onions with oil (the portion for the salad). Spread out onto a sheet pan. Transfer to the oven and roast until peppers are starting to turn tender, 15 minutes.
- Remove peppers and onions from the oven and give them a good stir. Top with chicken strips and pour the vinaigrette (just the portion in which the chicken was marinating) over top. Season the entire dish with spice mix and return the pan to the oven.
- Bake until chicken is cooked through, 12 to 16 minutes.
- Meanwhile, slice shallots and cube avocados. Combine with spinach.
- Divide spinach, shallots and avocados between serving bowls. Top with warm chicken, peppers and onions. Finish with reserved half of vinaigrette and a sprinkle of pepitas at the table. Enjoy!
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