Chicken Fajita Sizzling Salad Recipe


For the Fajita Chicken

  • 1 lb boneless, skinless chicken breasts (cut into thin strips)
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 1 bell pepper (red or green, or a mix), sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder

For the Salad

  • 6 cups romaine lettuce, chopped
  • 1 tomato, diced
  • 1/2 avocado, diced
  • 1/4 cup shredded cheddar or Mexican cheese blend (optional)
  • 1/4 cup chopped cilantro

For the Cilantro-Lime Vinaigrette

  • 1/4 cup olive oil
  • Juice of 1 lime
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


1. Make the marinade: In a bowl, whisk olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Add chicken, toss to coat, and marinate at least 30 minutes (or overnight in the refrigerator for deeper flavor).

2. Prepare the vinaigrette: In a small bowl or jar, combine olive oil, lime juice, cilantro, garlic, salt, and pepper. Whisk or shake vigorously until emulsified.

3. Cook the chicken and vegetables: Heat a large skillet or cast-iron pan over medium-high heat. Add a bit of oil, then the chicken. Cook until browned and cooked through (about 5-6 minutes). Remove the chicken from the pan and set aside. Add another touch of oil, then add onions and bell peppers to the skillet. Cook until softened and slightly charred (about 4-5 minutes).

4. Assemble the salad: In a large bowl, toss the romaine lettuce with the cilantro-lime vinaigrette. Divide dressed lettuce among serving plates.

5. Create the sizzle: Return the chicken to the hot skillet along with any accumulated juices. The sizzling sound is the key to that classic fajita experience!

6. Top and serve: Top the salads with the sizzling chicken and vegetables, diced tomatoes, avocado, cheese (if using), and extra cilantro. Serve immediately with additional vinaigrette on the side.


Adjust the spice: Customize the spice level by increasing or decreasing the chili powder and adding a pinch of cayenne pepper if you like it extra hot.

Topping options: Get creative with toppings! Try black beans, corn, sour cream, salsa, or guacamole.

Make it ahead: Marinade the chicken and make the vinaigrette ahead of time. Cook the chicken and vegetables just before serving for the best sizzling effect.

Enjoy your delicious and vibrant Chicken Fajita Sizzling Salad!


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *