Description
Chicken Fajita Wedge Salad combines crisp iceberg lettuce wedges with juicy, seasoned chicken, colorful bell peppers, and onions, topped with creamy and zesty fajita-inspired dressing. This fresh and filling salad offers smoky fajita flavors with a satisfying crunch and is perfect for an easy weeknight meal or a vibrant lunch.
Ingredients
For the Salad
- 2 boneless, skinless chicken breasts
- 1 head iceberg lettuce
- 1 red bell pepper, thinly sliced
- 1 yellow or green bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup shredded cheddar or Monterey Jack cheese
- Fresh cilantro, for garnish
For the Dressing
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp fresh lime juice
- 1 tbsp taco seasoning
- 1 small garlic clove, minced
- 1 tsp honey
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the chicken strips: Slice the boneless, skinless chicken breasts into thin strips about 1/2 inch wide to ensure quick and even cooking.
- Mix the seasoning: In a bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper to create the fajita seasoning blend.
- Season the chicken: Toss the sliced chicken strips in olive oil and then coat evenly with the prepared seasoning mixture.
- Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Add the seasoned chicken strips and cook for about 6-8 minutes until browned and fully cooked, stirring occasionally for even cooking. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the sliced bell peppers and red onion. Cook for about 5-7 minutes until they are tender and lightly charred, stirring occasionally.
- Prepare the lettuce wedges: Cut the iceberg lettuce head into four large wedges, carefully keeping the core intact so the wedges hold together.
- Assemble the salad: Arrange each lettuce wedge on individual plates. Top generously with the cooked chicken strips, sautéed peppers and onions, cherry tomatoes, avocado slices, and shredded cheese.
- Make the dressing: In a small bowl, whisk together sour cream, mayonnaise, fresh lime juice, taco seasoning, minced garlic, honey, salt, and black pepper until smooth and creamy.
- Dress and garnish: Drizzle the creamy fajita dressing over each wedge salad. Garnish with fresh cilantro leaves and serve with lime wedges on the side for extra zest.
Notes
- Use boneless, skinless chicken thighs instead of breasts for a richer flavor.
- Grill the chicken strips instead of cooking on the stovetop for a smoky flavor.
- Substitute chicken with grilled steak, shrimp, black beans, pinto beans, or fajita-style tofu for vegetarian or other protein variations.
- Add additional toppings such as corn, black olives, jalapeños, or crispy tortilla strips for more crunch and flavor.
- Prepare the chicken, vegetables, and dressing ahead of time, but cut the lettuce and assemble the salad just before serving to keep it fresh.
- Store cooked chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days; reheat gently before assembling.
- For a spicy dressing, add hot sauce, cayenne pepper, or finely chopped jalapeños.
- Cheddar, Monterey Jack, pepper jack, or a Mexican cheese blend work best for topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired American
