Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil (divided)
- 2 tablespoons fajita seasoning blend
- 1 large red bell pepper, sliced
- 1 large yellow onion, sliced
- 6 cups chopped romaine lettuce or mixed salad greens
- 1/4 cup fresh lime juice
- 1/2 cup salsa or pico de gallo (for serving)
Instructions
- Step 1: Season the Chicken and Vegetables. In a medium bowl, toss the sliced chicken strips with 1 tablespoon of olive oil, 1 tablespoon of fajita seasoning, and half of the lime juice. In a separate bowl, toss the sliced bell pepper and onion with the remaining 1 tablespoon of olive oil and 1 tablespoon of seasoning.
- Step 2: Cook the Chicken. Heat a large skillet (cast iron preferred) over medium-high heat. Add the seasoned chicken strips and cook for 5 to 7 minutes, stirring occasionally, until they are fully cooked through and slightly charred. Remove the chicken from the skillet and set it aside.
- Step 3: Sauté the Fajita Vegetables. Add the seasoned peppers and onions to the same hot skillet. Cook for 6 to 8 minutes, stirring frequently, until the vegetables are softened and caramelized, but still retain a slight crispness.
- Step 4: Combine the Fajita Mix. Return the cooked chicken strips to the skillet with the vegetables. Toss briefly to combine and warm through. Squeeze the remaining lime juice over the mixture and stir well.
- Step 5: Assemble and Serve the Salad. Place the chopped romaine lettuce into four serving bowls. Spoon the hot chicken and vegetable fajita mixture directly over the greens. Top each salad generously with salsa or pico de gallo before serving.
Notes
- Store any leftover chicken and vegetable fajita mixture separately from the salad greens in airtight containers; they will keep well in the refrigerator for up to 3 days.
- To revive leftover fajita mix, reheat quickly on the stovetop or in the microwave, adding a splash of water or extra lime juice to prevent the chicken from drying out.
- For extra flavor and crunch, consider adding a sprinkle of shredded cheese, a dollop of sour cream or Greek yogurt, and some crushed tortilla chips right before serving.
- To guarantee the best texture contrast, ensure your fajita mixture is piping hot when it hits the chilled romaine—this quickly releases aromatics and slightly wilts the edges for better texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American