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Chicken Fajita Salad

  • Author: Katja Heino
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 3-4 servings 1x
  • Category: salad


A big fat salad loaded with sauteed bell peppers and onions, avocado, cilantro, juicy chicken, and crunchy romaine.  Ready in 20 minutes. Gluten free, paleo, and Whole30. 




  • 1/4 cup olive oil (THIS is my fav organic brand)
  • 1/4 cup fresh lime juice (or lemon or orange)
  • 1 clove garlic, minced
  • 3 tbsp fresh cilantro, minced
  • 1/2 tsp salt
  • 1/2 tsp cumin powder (like this)
  • 1/4 tsp chili powder (like this)
  • 1/2 tsp red pepper flakes (or to taste) (like this)
  • 1 tsp raw honey (OPTIONAL) (leave out for Whole30)


  • 2 tbsp ghee, butter , or fat of choice – divided
  • 1 pound chicken thighs, boneless and skinless
  • 1 cup red peppers, sliced
  • 1 cup yellow peppers, sliced
  • 1/2 of an onion, sliced
  • 1 large head romaine lettuce, chopped
  • 2 avocados, peeled and sliced
  • 1/2 cup fresh cilantro leaves, roughly chopped


  1. Whisk all dressing ingredients together until well incorporated. 
  2. Place chicken thighs into a small glass bowl and pour HALF of the dressing over and mix to thoroughly coat.  Cover and place in fridge to marinate for at least 2 hours and up to overnight. Place remaining HALF of dressing into airtight glass jar in fridge until ready to use.
  3. When ready to cook, melt 1 tablespoon of fat of choice on griddle pan or regular skillet until hot.  Place marinated chicken thighs into pan and cook for 4-5 minutes, until nice and golden.  Flip and cook until chicken is cooked all the way through. Remove from pan and allow to rest for 5 minutes before slicing.
  4. In same pan or another skillet, add additional 1 tablespoon of fat and  saute peppers and onions until done to your liking. 
  5. To assemble salad- arrange romaine, cilantro and avocado into a large bowl.  Add sauteed veggies and sliced chicken.  Drizzle with remaining dressing.
  6. For individual servings, arrange ingredients into smaller bowls.  For meal prep, keep ingredients separate and salad undressed until ready to eat.  



  • I prefer thigh meat for this recipe because it’s always so much juicer.  You can use chicken breasts as well.  Just be sure not to overcook. 
  • I mention limes in the dressing recipe, but I have also made the dressing with a combo of lime, orange, and lemon juice.  It all works.
  • I use romaine lettuce because it’s so nice and crunchy, but feel free to use any lettuce green that you like. 

Keywords: chicken fajita salad