Chicken Fajita Salad Recipe

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  • Chicken Breast – 450 gms, skinless and boneless, sliced
  • Lime Juice – 2 tblsp
  • Olive Oil – 2 tblsp
  • Pepper Powder – 1 tsp
  • Dried Oregano – 1 tsp
  • Mild Chilli Powder – 1 tsp
  • Onion – 1, sliced into thin wedges
  • Red Pepper – 1, deseeded and thickly sliced
  • Mixed Salad Leaves – 200 gms
  • Lime Slices to serve
  • Soured Cream to serve

To make Avocado Salsa

  • Avocado – 1 ripe, finely diced
  • Tomatoes -2 ripe, finely chopped
  • Coriander – 1 tblsp, freshly chopped
  • Lime Juice – 1 tblsp
  • Salt and Pepper


  1. To make the avocado salsa, place the avocado in a small bowl and stir in the tomatoes, coriander and lime juice.
  2. Season with salt and pepper.
  3. Cover the surface closely with cling film and chill in the refrigerator.
  4. Place the chicken in a bowl.
  5. Add the lime juice, oil, pepper, oregano and chilli powder.
  6. Toss to coat.
  7. Cover and leave to marinate at room temperature for 1 hour.
  8. Heat a cast iron griddle pan until very hot and add the chicken slices.
  9. Cook for 5 to 6 minutes, turning occasionally, until the chicken is cooked through and charred in places.
  10. Remove from the pan and keep warm.
  11. Add the onion and pepper to the pan and cook for 3 to 4 minutes, turning once until just tender.
  12. Divide the salad leaves between 4 serving plates and top with the chicken, onion and pepper.
  13. Serve immediately with the avocado salsa, lime slices and soured cream.

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