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Chicken Fajita Salad Bowls - Fresh, Zesty, and Satisfying

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken and Veggies:
  • 1.25–1.5 lb boneless skinless chicken breasts or thighs, sliced into thin strips
  • 2 bell peppers (any colors), sliced into thin strips
  • 1 medium red onion, thinly sliced
  • 2 tbsp olive oil (divided)
  • For the Fajita Marinade:
  • 2 tbsp lime juice (about 1 lime)
  • 1 tbsp orange juice (optional but great for balance)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4–1/2 tsp cayenne (to taste)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • For the Salad Base:
  • 6–8 cups chopped romaine or a mix of romaine and spring greens
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced or cubed
  • 1/2 cup canned corn, drained (or charred fresh/frozen corn)
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges, for serving
  • For the Creamy Lime Dressing:
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 2–3 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp honey or agave (optional)
  • 1 small garlic clove, grated
  • 1/4 tsp kosher salt, plus more to taste
  • 2–3 tbsp water to thin, as needed
  • Optional Toppings: shredded cheddar or cotija, pickled jalapeños, crushed tortilla chips, hot sauce

Method
 

  1. Make the marinade. In a bowl, whisk lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
  2. Marinate the chicken. Add chicken strips and 1 tbsp olive oil to the marinade. Toss to coat. Let sit 15–30 minutes at room temperature (or up to 8 hours in the fridge).
  3. Prep the dressing. In a small bowl, whisk Greek yogurt, lime juice, olive oil, honey, grated garlic, and salt. Add water, 1 tbsp at a time, until it’s pourable. Taste and adjust salt or lime.
  4. Heat the pan. Set a large skillet over medium-high heat. Add 1/2 tbsp olive oil. When shimmering, add the peppers and onions with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until softened and lightly charred. Transfer to a plate.
  5. Sear the chicken. Add the remaining 1/2 tbsp oil to the skillet. Shake excess marinade from the chicken and lay pieces in a single layer. Cook 5–7 minutes total, flipping once, until browned and cooked through (165°F/74°C). Don’t crowd the pan; cook in batches if needed.
  6. Deglaze (optional but flavorful). Splash in 1–2 tbsp water or chicken broth to lift the browned bits. Toss chicken with the peppers and onions to coat in the pan juices.
  7. Build the bowls. Divide greens among bowls. Add cherry tomatoes, avocado, corn, black beans, and cilantro.
  8. Top and dress. Spoon the hot chicken, peppers, and onions over the greens. Drizzle with the creamy lime dressing. Finish with lime wedges and any optional toppings.
  9. Serve immediately. For extra crunch, add a handful of crushed tortilla chips right before eating.