You'll be amazed at how fresh ingredients come together to create the perfect chicken fajita salad. This delicious way to enjoy all the flavors of chicken fajitas in a lighter, fresher form uses only salt and pepper for seasoning because the ingredients bring all the flavor you need.
This chicken fajita salad recipe features tender, marinated fajita chicken with beautifully charred bell peppers and onions, all served over crisp butter lettuce with black beans, corn, fire-roasted tomatoes, and a cilantro-lime dressing that doubles as the marinade. It's simple prep, simple ingredients, and tons of flavor.
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Serve it with a delicious Margarita! Here is a recipe for a homemade Margarita mx that is fresh and delicious!
Suggested Kitchen Tools for Chicken Fajita Salad
- Ninja Foodi Possible Cooker Pro (or cast iron skillet)
- Blender or Cup Blender
- Large Bowl
- Shallow Container for Marinating
- Strainer
- Cutting Board
- Sharp Knife
- Microplane or Zester
Ingredients & Substitutions
This chicken fajita salad recipe uses simple, fresh ingredients that you can find at any grocery store. The magic is in how they come together with the cilantro-lime marinade and dressing.
Chicken Breast
Used in Recipe: Boneless, skinless chicken breast sliced thin into strips.
What it Does: The chicken breast provides lean protein and takes on the bright cilantro-lime flavors from the marinade beautifully. Slicing it thin (⅛ to ¼ inch) ensures it cooks quickly and absorbs the marinade evenly.
Substitutions: Chicken thighs work wonderfully and are more forgiving if slightly overcooked. You can also use your favorite proteins like flank steak or shrimp for a different take on this fajita salad.
Cilantro
Used in Recipe: One full bunch of fresh cilantro, stems and leaves divided.
What it Does: The cilantro stems go into the marinade and dressing, providing incredible fresh flavor. The leaves get chopped and tossed into the salad. Nothing goes to waste! The stems actually have more concentrated flavor than the leaves, making them perfect for blending into the dressing.
Substitutions: If you're one of those people who thinks cilantro tastes like soap, you can substitute fresh parsley, though the flavor profile will be different.
Limes
Used in Recipe: Fresh limes for both zest and juice.
What it Does: The lime juice provides the acid in the marinade that tenderizes the chicken and brightens all the flavors. The zest gets added to the salad greens for little bursts of citrus flavor as you eat. You can substitute lemon juice in a pinch, but lime is really the signature flavor here.
Substitutions: Lemon juice can work as a substitute, though the flavor will be slightly different. Bottled lime juice is not recommended as it lacks the fresh, bright flavor.
Avocado Oil
Used in Recipe: Neutral oil for the marinade and dressing.
What it Does: The avocado oil balances the acid from the lime juice and helps carry the flavors throughout the marinade and dressing. It also adds richness to the final dressing. You can use olive oil if you prefer, though it will add its own flavor to the dish.
Substitutions: Any neutral oil like vegetable oil, grapeseed oil, or light olive oil will work.
Jalapeño Pepper
Used in Recipe: Fresh jalapeño pepper with seeds and pith removed.
What it Does: The jalapeño adds a subtle heat and fresh pepper flavor that balances the bright lime. By removing the seeds and pith, you get flavor without overwhelming spice. The remaining half can be sliced thin for garnishing.
Substitutions: Omit entirely for no heat, or add more (including seeds) if you like it spicy. Serrano peppers will add more heat.
Bell Peppers
Used in Recipe: A combination of red, green, and optionally yellow or orange bell peppers.
What it Does: The bell peppers get charred in a dry hot pan, which brings out their natural sweetness and gives that authentic fajita flavor and appearance. The variety of colors makes the salad visually stunning and adds slightly different flavor notes.
Substitutions: Use whatever bell peppers you have on hand. All one color works fine; the mix is mainly for visual appeal.
Sweet Onion
Used in Recipe: Sweet onion sliced into strips.
What it Does: The onion chars alongside the peppers, becoming slightly caramelized and tender while still maintaining some texture. Sweet onions are milder and become wonderfully sweet when cooked. Red onions would add a nice color contrast if preferred.
Substitutions: White onion or red onion both work well.
Cucumber
Used in Recipe: English cucumber blended into the dressing.
What it Does: This is the secret ingredient! The cucumber transforms the marinade into a creamy, balanced salad dressing. It adds body and freshness while mellowing the intense lime flavor.
Substitutions: Any cucumber variety works. If using regular cucumber, you may want to remove the seeds first.
Black Beans
Used in Recipe: Canned black beans, drained and rinsed.
What it Does: Black beans add protein, fiber, and that classic Tex-Mex flavor to the salad. Rinsing them removes excess sodium and the starchy liquid from the can.
Substitutions: Pinto beans or kidney beans can be substituted. You can also use home-cooked beans.
Corn
Used in Recipe: Canned corn, drained but not rinsed.
What it Does: The sweet corn adds pops of sweetness and color throughout the salad. It's a classic fajita accompaniment that works beautifully in salad form.
Substitutions: Frozen corn (thawed) works great. Fresh corn cut from the cob is even better when in season. You could also char the corn for extra flavor.
Fire-Roasted Tomatoes
Used in Recipe: Canned fire-roasted tomatoes, well drained.
What it Does: Fire-roasted tomatoes bring a smoky depth that complements the charred peppers perfectly. Draining them for a full 15 minutes prevents the salad from becoming watery.
Substitutions: Fresh diced tomatoes work well, especially grape tomatoes halved. Regular canned diced tomatoes can substitute but won't have the smoky flavor.
Butter Lettuce
Used in Recipe: Fresh butter lettuce as the salad base.
What it Does: Butter lettuce provides a tender, mild base that lets all the bold fajita flavors shine. Its soft leaves hold the dressing well without getting soggy too quickly.
Substitutions: Romaine lettuce is a classic choice for chicken taco salads and works great here too. Any lettuce you enjoy will work fine.
Shredded Cheese
Used in Recipe: Mexican blend or Fiesta blend shredded cheese.
What it Does: The cheese adds richness and that essential Tex-Mex element to the salad. Since it's dry, it can be mixed into the salad ahead of time without making things soggy.
Substitutions: Cotija cheese for a more authentic Mexican flavor, sharp cheddar, or pepper jack for some extra kick.
How to Make Chicken Fajita Salad
This recipe is all about efficiency. While your chicken marinates for 30 minutes, you'll prep everything else so there's no idle time. The key to that authentic fajita flavor is using a dry, hot pan to char the vegetables and chicken cook without any added oil.
Mise En Place
Before you start cooking, drain and rinse your black beans, drain your corn, and set your fire-roasted tomatoes in a strainer to drain for at least 15 minutes.
Trim and slice the chicken breast into ⅛-1/4" strips. This prep work can be done while you make the marinade or during the chicken's marinating time.
Make the Marinade
Start by separating the cilantro stems from the leaves. We use the stems in the marinade and the leaves in the salad. Zest 2 of the limes and reserve the 1-2 Tablespoons of zest for the salad.
Juice the limes until you have ⅓ cup. This is usually 2½ limes. Reserve the other half for garnish to squeeze on the salads. Cut the jalapeno pepper in half and remove the pith and seeds.
Add about one cup of loosely packed cilantro stems to your blender. Add the salt, pepper, one-third cup of fresh lime juice (about 2-2½ limes), one-third cup of avocado oil, and the jalapeno pepper. Blend until smooth. This should make about three-quarters of a cup of marinade.
Reserve one-quarter cup of the marinade for making the dressing later. Pour the remaining half cup over your thinly sliced chicken breast in a shallow container. Toss to coat evenly, cover, and let marinate at room temperature for exactly 30 minutes.
Quick Tip: Don't Refrigerate or Over-Marinate!
Because this marinade is very high in acid (equal parts lime juice and oil), it will start to "cook" the chicken like ceviche if left too long. Stick to exactly 30 minutes at room temperature for the best texture. Any longer and you'll end up with mealy, mushy chicken.
Char the Peppers and Onions
Preheat your Ninja Foodi Possible Cooker Pro on Sear/Sauté HIGH, or heat a cast iron skillet over medium heat to high heat on the stove. The key here is a dry pot with no oil added. This allows the vegetables to char rather than steam or sauté.
While the pot preheats (about 5 minutes), slice your bell peppers and onion into half-inch strips.
When the pot is hot and says to add food, put your pepper strips in a single layer in the dry pot (no oil) and let them sit undisturbed for about 2-3 minutes to begin the charring process. Once they begin to char, Flip and char the other side for another 2-3 minutes until they are charred on both sides. Push them to the side and add the onions in a single layer. Don't overcrowd them or they will steam instead of char. Work in batches if needed to maintain that single layer.
Quick Tip: Leave Them Alone!
Resist the urge to stir the vegetables constantly. The char comes from letting them sit in contact with the hot surface. You'll hear sizzling as the moisture evaporates from the peppers, which is exactly what we want for that authentic fajita flavor.
The vegetables should be slightly softened but still have some texture. When all the vegetables are charred, remove them to a container until you are ready to build your salad.They will continue to cook and soften more when removed from the pan.
Refrigerate the peppers if you aren't planning on making the salad within 1-2 hours.
You can leave the pot on sear/sauté on high and don't clean it if you are moving right into searing the chicken.
Cook the Chicken
After 30 minutes, remove the chicken from the marinade and blot it dry with paper towels. I use a sheet pan lined with a paper towel and lay the strips of chicken on it and then cover with another paper towel and press slightly to blot the surface.
This step is important to get the sear and char. The marinade has already done its job of seasoning and locking the flavor to the surface. If the chicken is wet with marinade, it will steam instead of sear.
In the same dry hot pot (still no oil!), add the chicken in a single layer. Let it sear for 1-2 minutes per side until cooked through with nice char marks. Turn off the heat and let the chicken rest in the pot while you finish the dressing.
Make the Dressing
Here's where the magic happens! Add the reserved quarter cup of marinade and four ounces of cucumber (roughly chopped) to your blender. Blend until smooth. The cucumber transforms this intense marinade into a creamy, balanced dressing.
Pour the dressing into a measuring cup and stir in two tablespoons of avocado oil to balance the lime flavor and add richness. Taste and adjust with more salt if needed. If it's still too limey for your taste, blend in a bit more fresh cilantro leaves or add more oil, which will tone down the lime.
Assemble the Salad
In a large bowl, combine the butter lettuce, roughly chopped cilantro leaves, lime zest, corn, black beans, and shredded cheese. Toss everything together. This base can be made ahead and refrigerated if you're meal prepping. If you are serving the salad and using it all right away, also add the drained tomatoes and ¼ cup of the salad dressing and toss to combine. Top with the peppers and chicken and any garnishes you want. Serve and enjoy!
For meal prep, do not add the tomatoes or dressing until just before serving or the salad will become soggy.
Divide the salad among four large bowls. Add the drained fire-roasted tomatoes and about two tablespoons of dressing per bowl. Toss lightly to coat the greens. Top with the warm charred peppers and onions, then arrange the sliced fajita chicken on top.
Garnish with sliced jalapeño, creamy avocado slices, tortilla strips or tortilla chips, and lime wedges. These are big, dinner-sized salads perfect for Cinco de Mayo or any time you're craving that fajita flavor in salad form!
Other Cooking Methods
Cast Iron Skillet: Heat your skillet over high heat until very hot. Cook vegetables and chicken the same way as described above, working in batches to avoid overcrowding.
Outdoor Grill: You can char whole bell peppers and onion slices directly on the grill grates, then slice them afterward. Grill the chicken strips in a grill basket or on skewers for 7-10 minutes total.
Baking Sheet Method: For a hands-off approach, arrange vegetables on a baking sheet and broil on high for 5-7 minutes per side until charred. Cook chicken separately in a hot pan or under the broiler.
Crock Pot Chicken: While you lose the char, you can cook chicken breasts in the crock pot with the marinade on low for 4-6 hours, then shred. Char the vegetables separately in a hot pan.
Storage & Reheating Instructions
How to Store Leftover Chicken Fajita Salad
This salad is perfect for meal prep! The key is storing components separately to maintain the best texture.
Refrigeration
Store the base (lettuce, cilantro, corn, beans, cheese, lime zest) in an airtight container for up to 3 days. Keep the tomatoes and dressing in separate containers. Store cooked chicken and charred vegetables together in another container for up to 4 days.
Freezer
The salad greens and fresh components should not be frozen. However, you can freeze the cooked chicken and charred vegetables together for up to 2 months. Thaw overnight in the refrigerator before using. The dressing can be frozen for up to 1 month; shake well after thawing.
How to Reheat Chicken Fajita Salad Components
Stovetop
Warm the chicken and peppers together in a dry skillet over medium heat for 3-4 minutes until heated through. This helps restore some of that charred flavor.
Microwave
Place chicken and vegetables in a microwave-safe dish, cover loosely, and heat in 30-second intervals until warmed through. Be careful not to overheat or the chicken will dry out.
Quick Tip
For the best salad experience, serve the chicken and peppers slightly warm over the cool salad. The temperature contrast between warm fajita toppings and cool, crisp lettuce is part of what makes this dish so satisfying!
Chicken Fajita Salad
Ingredients
Marinade
- 1 bunch fresh cilantro divied (stems for marinade and leaves for salad and dressing.
- 1 teaspoon kosher salt or fine sea salt reduce if using table salt
- 1 teaspoon ground black pepper
- 3 limes divided (⅓ cup of lime juice for marinade
- ⅓ cup avocado oil
- 1 jalapeño pepper divide ½ pepper for marinade, seeds and pith removed; reserve other half for garnish
- 1 pound boneless skinless chicken breast sliced ⅛ to ¼ inch thick
Salad Ingredients
- 1 red bell pepper sliced into ½-inch strips
- 1 green bell pepper sliced into ½-inch strips
- 1 sweet onion sliced into ½-inch strips
- ½ to 1 yellow or orange bell pepper optional, for added color
- 4 cups butter lettuce or any lettuce of choice
- 1 cup cilantro leaves chopped
- 1-2 Tablespoons Lime zest
- ½ cup black beans from one 15 oz can, drained and rinsed
- ½ cup corn drained, or frozen and thawed
- ½ cup fire-roasted tomatoes from one 14.5 oz can, drained 15 minutes
- 1 cup shredded Mexican blend cheese
Optional Garnishes
- fresh jalapeño slices reserved half from marinade
- tortilla strips or tortilla chips
- lime wedges from remaining ½ of the lime
- avocado sliced
Salad Dressing Ingredients
- ¼ cup reserved marinade
- 4 ounces English cucumber about ¼ of a cucumber, roughly chopped
- 2 tablespoons avocado oil to balance lime flavor
- ¼ cup cilantro leaves optional for flavor balance
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Instructions
Marinade
- Separate cilantro stems from leaves. Add 1 cup loosely packed stems to a blender along with salt, pepper, zest from 2 limes, ⅓ cup fresh lime juice, ⅓ cup avocado oil, and half a jalapeño (seeds and pith removed). Blend until smooth.1 bunch fresh cilantro, 1 teaspoon kosher salt or fine sea salt, 1 teaspoon ground black pepper, 3 limes, ⅓ cup avocado oil, 1 jalapeño pepper
- Reserve ¼ cup marinade for dressing. Pour remaining ½ cup over thinly sliced chicken in a shallow container. Toss to coat, cover, and marinate at room temperature for exactly 30 minutes. Do not refrigerate or exceed 30 minutes.1 pound boneless skinless chicken breast
- While chicken marinates, drain and rinse black beans. Drain corn (do not rinse). Place fire-roasted tomatoes in a strainer to drain for 15 minutes. Slice bell peppers and onion into ½-inch strips.½ cup black beans, ½ cup corn, ½ cup fire-roasted tomatoes
Fajita chicken and vegetables
- Preheat Ninja Foodi Possible Cooker Pro on Sear/Sauté HIGH, or heat a cast iron skillet over high heat. Do not add any oil—the pot must be dry.1 red bell pepper, 1 green bell pepper, 1 sweet onion, ½ to 1 yellow or orange bell pepper
- Add peppers and onions to the dry hot pot in a single layer. Let sit undisturbed until charred on bottom, 2-3 minutes. Flip and char the other side. Work in batches if needed. Remove and set aside.
- Remove chicken from marinade and blot dry with paper towels to remove excess moisture. This is essential for achieving proper char.
- Add chicken to the same dry hot pot in a single layer. Sear 1-2 minutes per side until cooked through with char marks and internal temperature reaches 165℉/74℃. Turn off heat and let rest in pot.
Fajita Salad Dressing
- Add reserved ¼ cup marinade and 4 ounces cucumber (roughly chopped) to blender. Blend until smooth. Stir in 2 tablespoons avocado oil. Taste and adjust salt if needed.¼ cup reserved marinade, 4 ounces English cucumber, 2 tablespoons avocado oil, ¼ cup cilantro leaves
Assemble the Salads
- In a large bowl, combine lettuce, chopped cilantro leaves, lime zest, corn, black beans, and cheese. Toss to combine.4 cups butter lettuce, 1 cup cilantro leaves, 1 cup shredded Mexican blend cheese, 1-2 Tablespoons Lime zest
- Divide salad among 4 bowls. Add drained tomatoes and about 2 tablespoons dressing per bowl. Toss lightly. Top with charred peppers and onions, then sliced chicken.
- Garnish with jalapeño slices, creamy avocado, tortilla strips, and lime wedges as desired. Serve with chicken and peppers slightly warm for best flavor.fresh jalapeño slices, avocado, tortilla strips or tortilla chips, lime wedges
Notes
• Slice chicken breast thin (⅛ to ¼ inch) while partially frozen for easier cutting
• Prep beans, corn, and tomatoes while the marinade is blending to maximize efficiency
• Roll limes on the counter before juicing to get more juice COOKING TIPS
• Do not marinate longer than 30 minutes—the high acid content will start to "cook" the chicken like ceviche, resulting in mealy texture
• Blot chicken completely dry before searing to achieve proper char
• Keep the pot completely dry (no oil) for authentic fajita char on vegetables and chicken
• Work in batches to avoid overcrowding, which causes steaming instead of charring
• Let vegetables and chicken sit undisturbed to develop char marks DRESSING TIPS
• The cucumber is the secret ingredient that transforms the intense marinade into a balanced dressing
• If dressing is too limey, blend in additional fresh cilantro leaves rather than more oil
• Never use marinade that touched raw chicken for the dressing—always reserve it beforehand NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Frequently Asked Questions
The marinade has already done its job of seasoning the chicken during the 30-minute marinating time. Removing the excess moisture allows the chicken to sear properly and develop that authentic charred fajita flavor. If the chicken is wet when it hits the hot pan, it will steam instead of getting those beautiful char marks.
This marinade has equal parts acid (lime juice) and oil, which is a high acid content . If you marinate too long, the proteins will break down too much and you'll end up with mealy, mushy chicken with an unpleasant texture.
No! The marinade that touched raw chicken is not safe to use in the dressing since we don't cook it. That's why we reserve a quarter cup of the marinade before adding it to the chicken. If you accidentally used all the marinade on the chicken, you'll need to make a fresh batch for the dressing or use a different salad dressing.
Cooking in a dry, hot pan is what gives you that authentic fajita char. Oil would cause the food to sauté instead of char. This technique mimics the flat-top griddles used in restaurants. The high heat creates that beautiful char while keeping the vegetables slightly crisp and the chicken juicy.
The cucumber is the secret ingredient that transforms the intense, very limey marinade into a balanced salad dressing. It adds body and freshness while mellowing out the strong lime flavor. Without it, the dressing would be too puckering and acidic to enjoy on a salad.
Yes! Combine the lettuce, cilantro leaves, lime zest, corn, beans, and cheese together and store in an airtight container. Keep the tomatoes and dressing separate until ready to serve. The cooked chicken and charred vegetables can be stored together. When ready to eat, warm the chicken and peppers, then assemble your salad.
The fresh ingredients in this recipe bring all the flavor you need! The cilantro, lime, and jalapeño in the marinade provide that classic fajita taste without any packaged seasoning. The charring technique adds depth and smokiness. You'll be amazed at how flavorful this is with just salt and pepper.
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About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
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Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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