Dinner · Lunch · Salads
Chicken Fajita Salad
Chicken Fajita Salad. Made with chicken breast, bell pepper and chili powder. Get ingredient amounts and step-by-step instructions.
20 mins2 servings
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Ingredients at original yield
- 2 tablespoons canola oil
- 1 boneless skinless chicken breast
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon brown sugar
- 1 teaspoon chili flakes
- 1 teaspoon salt
- 1 head romaine lettuce, chopped
- 1 avocado, sliced
How to make Chicken Fajita Salad
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Heat oil in a pan over medium-high heat.
- 02
Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes , don't forget to stirr constantly. Flip the chicken, and cook for another five minutes , until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
- 03
In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
- 04
In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
Cooking & storage
Check the thickest part of each piece with a food thermometer, away from bone. Poultry pieces should reach 74°C (165°F). Colour alone does not establish doneness. Health Canada cooking temperatures
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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