Chicken Fajita Salad


Preparation20 minutes
Cook time10 minutes
ServingsServes 4


    For the Chicken:
  • 1-1/2 lb of Thin Boneless Skinless Chicken Breast
  • 2 Tbsp of Olive Oil
  • Juice of 1 Lime
  • 1/2 tsp of Chili Powder
  • 1/2 tsp of Oregano
  • 1/2 tsp of Cumin
  • 1/2 tsp of Paprika
  • 1/2 tsp of Granulated Garlic
  • Salt, to taste
  • For the Dressing:
  • 1/2 cup of Plain Greek Yogurt
  • 1 cup of Fresh Cilantro
  • 2 Scallions, roughly chopped
  • Juice of 1 Lime or more, according to taste
  • 1 Tbsp of Olive Oil
  • Salt, to taste
  • For the rest of the salad:
  • Fresh Lettuce of your choice
  • 2 Bell Peppers, halved and seeded
  • Scallions or REd Onion, sliced
  • 1/2 cup of Pico De Gallo Salsa
  • 1 Avocado, sliced


    1) Toss the chicken with the spices, lime juice, olive oil and salt, cover and pop it in the fridge for about a half an hour. In the meantime, work on the dressing.

    2) In a food processor, add all of the ingredients for the dressing and blend until smooth, adjust the seasoning and lime according to taste, then place it in a container with a tight fitting lid and pop it in the fridge for about a half an hour.

    3) Grill the chicken, peppers and onions on a hot indoor or outdoor grill, then assemble on a bed of greens with some avocado and pico and a drizzle of dressing. Serve the rest of the dressing on the side and dig right in!

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