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Fajita Salad on a white plate on top of a black towel.
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5 from 2 votes

Skinny Chicken Fajita Salad

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 mins
Cook Time10 mins
Total Time15 mins
Course: Main Dish, Salad
Cuisine: American, Mexican
Keyword: Skinny Chicken Fajita Salad
Servings: 2 Servings
Calories: 405kcal


  • 1 tablespoon olive oil
  • 1 boneless skinless chicken breast
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small 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


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


  • Pour 1 tablespoon of olive oil into a large skillet. Heat over medium-high heat.
  • Add in the chicken breast on one side and the bell peppers and onion on the other side.
  • Sprinkle the whole skillet with salt, chili powder, cumin, and 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 olive oil, lime juice, soy sauce, brown sugar, and red pepper flakes.
  • Compile two individual salads, or one big salad by adding chopped romaine lettuce to a bowl or plates. Add chicken, peppers and onions, and avocado slices. Drizzle dressing on top.



Calories: 405kcal | Carbohydrates: 20g | Protein: 16g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 1030mg | Potassium: 1061mg | Fiber: 10g | Sugar: 5g | Vitamin A: 4040IU | Vitamin C: 141.8mg | Calcium: 27mg | Iron: 2.5mg