Chicken Fajitas Salad Recipe - Food, Fun, and Happiness

Chicken Fajitas Salad Recipe

Chicken Fajitas Salad

I can't eat enough chicken. There's just so many ways to prepare them. And more importantly, they're healthy and good for you as well. This recipe is for chicken fajita salad, which is another way of eating chicken fajita without tortilla since I didn't have any at the time.

Chicken Fajita Salad


  • 1/4 cup Olive Oil
  • 2 tablespoons Honey
  • 1 tablespoon Lime Juice
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Chili Powder
  • 1 teaspoon Red Pepper Flakes
  • 1 teaspoon Chipotle Pepper Flakes
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Seasoned Salt
  • 1/4 cup Chicken Stock

1 lb of Skinless and Boneless Chicken
2 large Onions
2 Red Bell Peppers
1 cup Mushrooms
1 package Baby Spinach Leaves


In a large bowl, prepare the marinade by mixing all the ingredients. Then cut up the chicken into little strips. Let chicken marinate at room temperature for 2 hours. Consequently, I used chicken tenders for these. But you may also use boneless chicken breasts, which is what I typically prefer.

A few minutes before removing the chicken from marination, prepare a layer of baby spinach leaves on serving plates.

Chop up the onions, bell peppers, and mushrooms. In a frying pan, sautee the onions, bell peppers, and mushroom in olive oil until they are tender. If you're only using one frying pan, remove the vegetables and set aside.

Cook the marinated chicken by searing one side then alternating to the other side. This should be 1-2 minutes per side.

Add in the sauteed vegetable and cook for another 2-3 minutes and stirring constantly.

Scoop up the cooked chicken fajita salad and serve on top of the baby spinach leaves. Very yummy.

Is This Helpful? Then Share...


4th of July acne alfredo sauce appetizers apple asian asparagus avocado baby back bacon baked baking baking school banana banana bread banana cake bananas barbecue bars bbq beans beef beef fried rice beef pot pie biscuit black bean blackberry blackheads blueberry bread bread bowl breakfast broccoli brownie brunch burrito butter buttercream butternut squash cabbage cake cakes casserole ceviche cheeese cheese cheese cake icing cheesecake cheeze chicken chicken wings chickpeas chili chocolate chocolate chip chorizo churros clam chowder cocoa coffee coffee cake cold coleman cookies cooking school copycat cottage cheese crabs cream cheese creamy crescent rolls culinary school cupcakes curry dark chocolate decoration dessert desserts dip drinks Easter eggplants eggs enchiladas fajitas filipino fish flan flourless food french onion french toast fries frittata frosting fruits fudge garbanzo beans garlic gourmet gravy green beans grill grilled grilling ground beef habanero halloumi halloween ham hashbrowns healthy heart holidas holidays hummus Independence Day indian jalapeno kabobs kale kielbasa latin lechon leftover legumes lime low calorie macaroni main dish mango marinade marsala meat pie meat sauce mexican microwave milk mousse muffin muffins mushroom mushrooms nachos no bake noodles nutella oatmeal oats olive garden olives onions oreo cookies palabok pancakes pancit party food pasta pasta primavera peach peanut butter pepperoni peppers pies pig pimples pizza pork potato potato chips pretzels product review pumpkin quinoa raspberry recipe recipe ideas red velvet reeses ribs rice roadtrip lxe roast salads salami salmon salsa salted caramel sandwich sausage school seafood shepherds pie short ribs shortbread side dish slow cooker smoothies snacks soup sourdough spaghetti spanish rice spicy spinach splenda St Patrick's Day stew stir fry strawberry stuffing summer sweet potatoes tacos tangy tarty tater tots thanksgiving tilapia tiramisu toffee toffee cake tomato tomatoes tortellini tortilla treats turkey twix valentines vanilla vegetable vegetables vegetarian veggie walnut west bend whipped cream wraps zucchini
Toggle Footer