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Chicken Fajita Salad

Jen Paleracio
Simple salad with tons of flavors
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6

Equipment

  • Skillet
  • Cooking spatula
  • Whisk
  • Bowls

Ingredients
  

  • 1 pound chicken breast, cut into strips
  • 1 bell pepper, deseed, cut into strips
  • 4 Bella or Crimini mushrooms, cleaned and sliced
  • 1 yellow onion, sliced
  • 3 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • salt and pepper to taste

For the spices:

  • 1 tablespoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon red chili pepper flakes

For the dressing:

  • juice of one lime
  • 1 teaspoon mustard
  • 2 teaspoons honey
  • 1 tablespoon olive oil
  • salt and pepper to taste

Instructions
 

  • Combine the chicken with the spices, set them aside for at least 5 minutes before adding them to the skillet. Heat a skillet with 2 tablespoons olive oil. Add the chicken, cook for 2-3 minutes on each side or until golden brown.
  • Remove the chicken from the pan and set aside. Add the remaining oil into the same pan. Add the onion and saute for 2 minutes or until a little caramelized. Add the garlic and saute for another minute.
  • Add the bell pepper and mushrooms, stir to combine well, saute for a minute, or until tender.
  • Add the chicken back to the pan, stir together with the rest of the veggies. Remove from the pan and set aside.
  • Make the dressing, combine all the dressing ingredients, mix until well combined. I used Romaine lettuce leaves and fill each leaf with chicken fajita. Drizzle the dressing on top. I also cut some avocados and tomatoes to add to the salad.