Chicken Fajita Salad
with pico de gallo
Chicken fajita salads are a great way to enjoy all the flavor of fajitas in a paleo-friendly bowl. Use a quick spice mix to infuse chicken, peppers and onions with flavor.
Smarts: Homemade pico de gallo adds a fresh element to these bowls, but feel free to use store-bought salsa or pico de gallo (from the produce section) to save time.
Ingredients
- Garlic - 1 clove, chopped
- Vinegar, red or white wine - 3 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 2 tsp
- Paprika - 1/2 tsp
- Oil, olive - 3 Tbsp
- Coriander, dried - 1 tsp
- Paprika - 1 tsp
- Cumin - 1/2 tsp
- Chili powder - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Bell peppers, any color - 2, sliced
- Onions, medium - 1/2, sliced
- Chicken breasts, boneless and skinless - 1 lb, sliced
- Lettuce, romaine - 2 hearts, sliced
- Avocados - 1, cubed
- Oil, cooking - 1 Tbsp
- Lime juice - 2 tsp
- Tomatoes, roma - 6, chopped
- Shallots - 1 clove, chopped
- Jalapenos - 1, chopped
- Cilantro - 3 Tbsp, chopped
- Lime juice - 2 tsp
Nutrition Facts
Prep
- Make southwestern spice mix - Double if making Thursday’s meal. Combine coriander, paprika (portion for the spice mix), cumin, chili powder, salt and black pepper. (Can be done up to 5 days ahead)
- Make vinaigrette - Chop garlic. Combine with vinegar, mustard, honey and paprika (portion for the vinaigrette). Whisk while adding in olive oil. Season with salt and pepper. (Can be done up to 5 days ahead)
- Bell peppers / Onions - Prep as directed. (Can be done up to 5 days ahead)
- Tomatoes / Shallots / Jalapenos / Cilantro - Prep as directed and combine. (Can be done up to 2 days ahead)
- Chicken - Slice, toss with spice mix and tenderize with a fork. (Can be done 1 day ahead)
- Lettuce - Chop lettuce.
- Chop avocados.
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Make
- Heat a saute pan or a wok over high heat. Add 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 juice (portion for the chicken salad) over top.
- Finish the pico de gallo by stirring together tomatoes, shallots, jalapenos, cilantro and lime juice (portion for the pico). Season with some salt.
- Assemble salads by topping shredded lettuce with chicken and peppers, avocados and pico de gallo. Top with paprika vinaigrette and enjoy!
Nutrition Facts
Reviews
Ratings
38 reviews
Served to a crowd. It was tasty and could be fixed just the way everyone wanted. Included some Fritos for nonpaleo guests.
0 HelpfulLooked good and tasted good and was not hard to make. We had a tiny bit of cooked ground beef left, so including that was good.
0 HelpfulAdded ground turkey taco meat for added protein. Otherwise, great! Especially liked the pico.
0 HelpfulHealthy Chipotle meal. Love that I can make my own pico de gallo with out raw onions (just sauteed them) and sans jalapeno.
0 HelpfulUsed the other half of the rotisserie chicken for this instead of chickpeas. Great spice mix.
0 Helpful