Skinny Chicken Fajita Salad

5 from 4 votes

Skinny Chicken Fajita Salad is a recipe you'll use over and over again. This salad is ready in under 15 minute making it the perfect quick healthy lunch or dinner option.

Prep Time5

Cook Time10

Total Time15

Course: Main Dish, Salad

Cuisine: American, Mexican

Keyword: Skinny Chicken Fajita Salad

Servings: Servings

Author: Rachel Farnsworth

Ingredients

1 tablespoon olive oil
1 boneless skinless chicken breast
1 red bell pepper sliced
1 green bell pepper sliced
1 small white onion sliced
1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 head romaine lettuce chopped
1 avocado sliced

Dressing

1 tablespoon olive oil
3 tablespoons lime juice
2 teaspoons soy sauce
1 to 2 teaspoons brown sugar
1 teaspoon crushed red pepper flakes

US Customary - Metric

Instructions

Pour 1 tablespoon of 1 tablespoon olive oil into a large skillet. Heat over medium-high heat.
Add in the 1 boneless skinless chicken breast on one side and the sliced 1 red bell pepper, 1 green bell pepper and 1 small white onion on the other side.
Sprinkle the whole skillet with 1/2 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon ground cumin, and 1 teaspoon garlic powder.
Toss the peppers and onions occasionally and let saute 3 to 5 minutes. Flip chicken and continue cooking another 3 to 5 minutes (tossing peppers occasionally) until the chicken is cooked through.
Remove the pan from the heat and slice the chicken.
In a small bowl, whisk together remaining 1 tablespoon olive oil, 3 tablespoons lime juice, 2 teaspoons soy sauce, 1 to 2 teaspoons brown sugar, and 1 teaspoon crushed red pepper flakes.
Compile two individual salads, or one big salad by adding chopped 1 head romaine lettuce to a bowl or plates. Add chicken, peppers and onions, and sliced 1 avocado. Drizzle dressing on top.

Video

Nutrition