High-Protein Chicken Fajita Salad Recipe

High-Protein Chicken Fajita Salad Recipe


Servings: 6 persons

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes


Fajita Mix:

  • 1 tablespoon Chili powder
  • 1 tablespoon Ground cumin
  • 1 teaspoon Garlic powder
  • 1 teaspoon Granulated sugar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Red pepper flakes
  • 1/2 teaspoon Freshly ground black pepper


  • 4 tablespoons Olive oil, plus more for brushing the grill
  • 6 Boneless, skinless chicken breasts
  • 2 Red bell peppers, quartered
  • 2 Yellow bell peppers, quartered
  • 3 Ears corn, silks, and husks removed, halved crosswise
  • 3 Avocados, halved and pitted
  • 1/2 Lime, for squeezing

Cilantro Lime Dressing:

  • 1/2 cup Olive oil
  • 2 tablespoons Fresh cilantro, chopped
  • 1 teaspoon Lime zest plus
  • 1/4 cup Lime juice
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Chili flakes


  • 1 head Romaine lettuce, leaves separated
  • 1 head Butter lettuce, leaves separated
  • 1 bunch Fresh cilantro sprigs, whole
  • 1 pint Grape tomatoes, halved lengthwise
  • 4 Limes, halved crosswise
  • 1 wheel Cotija cheese, broken into large chunks


  1. For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes, and black pepper in a bowl.
  2. Heat a grill or pan over medium-high heat and brush with olive oil for the salad.
  3. Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool.
  4. While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool.
  5. Brush the corn with the last 2 tablespoons of olive oil. Arrange the corn on the grill and cook, frequently turning, until cooked and brown, about 10 minutes total. Remove to a plate to cool.
  6. Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze some lime juice over the top to prevent the slices from browning.
  7. For the cilantro lime dressing: Add the olive oil, cilantro, lime zest and juice, salt, and chili flakes to a mason jar and shake until emulsified.
  8. For the assembly: Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices, and peppers among the leaves. Tuck in the corn cobs occasionally, and do the same with the cilantro sprigs. It should look more free-form than composed. Add the tomatoes, lime halves, and chunks of cheese similarly. Drizzle a bit of dressing over the salad to give it a hint of flavor, and serve the rest on the side.

Nutrition Facts

Calories: 878 kcal

Total Fat: 52g

Saturated Fat: 9g

Carbohydrates: 38g

Dietary Fiber: 15g

Sugar: 10g

Protein: 70g

Cholesterol: 203mg

Sodium: 854mg

Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the High-Protein Chicken Fajita Salad

You can store the cooked chicken and veggies in the fridge for up to 3 days. Reheat slightly before serving. Cut avocado and clean lettuce just before serving. The vinaigrette can be stored in the refrigerator for 2-3 days, but it tastes best freshly made.

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