Love chicken Fajitas? Then you’re sure to love this chicken Fajita salad bowl! Tender, juicy chicken chunks in spicy Fajita seasoning, charred red onion and peppers served on a bed of crunchy lettuce with avocado, grated cheddar, Jalapeños, sweetcorn and a zesty sour cream lime dressing.
They say you eat first with your eyes, and I think there’s a lot of truth in that. I’m always drawn immediately to a colourful, vibrant bowl of salad. Especially in the Summer months, when the last thing we feel like doing is switching on the oven to make dinner.
I’ve made this chicken Fajita salad bowl three times in the past couple of weeks. It’s pretty addictive! It’s very easy to put together and if you don’t like some of the ingredients, you can easily take it out and swap it for something else.
I use a homemade Fajita spice blend for this recipe. I also use this spice mix in my creamy chicken Fajita pasta recipe. If you don’t want to make your own, you can use a jar of ready made Fajita seasoning.
ingredients
This is a very adaptable recipe and I encourage you to change it up to suit your own familes taste. To give you a starting point, here’s what I like to include:
- chicken with chicken Fajita seasoning
- peppers – I use red, yellow or orange as I’m not keen on the green ones
- sliced red onion
- shredded iceberg or Romaine lettuce
- sweetcorn (from a tin)
- grated cheddar cheese
- red or green pickled Jalapeños
- sliced avocado
- fresh coriander, to scatter over the salad
the sour cream dressing
When I first made the sour cream-lime salad dressing I didn’t realise I had made something that closely resembles “lime crema” – a creamy Mexican topping that’s delicious drizzled over nachos, burritos and enchiladas. It’s very good with this salad, too!
If you’re in a hurry, you could just drizzle over the sour cream straight from the tub. It’s not quite as good, but it works.
customise your salad
As I’ve already said, this is a very adaptable recipe. Feel free to change it up and add whatever you like. Here’s a few suggestions:
- tomato salsa
- cucumber
- Tortilla chips to serve alongside, or crush them up and scatter over the salad.
- Instead of avocado slices, you could make this easy Guacamole recipe.
make it vegetarian
You could easily swap the chicken for Quorn strips or another meat free alternative.
make it in the air fryer
To make the chicken and vegetables in the air fryer, preheat air fryer to 180C/350F. Place the chicken, onion and peppers in a bowl and sprinkle over the seasoning and a little salt and pepper. Mix well until everything is completely coated in the spices.
Transfer to the air fryer basket and cook for 15-18 minutes, turning halfway through until the chicken is fully cooked with no traces of pink and the onions and peppers have softened.
more delicous salad recipes
Can’t face cooking very much this week? Me neither. Here’s a few of my favourite easy Summer salads. They can all be made in advance and stored in the fridge until you’re ready to eat –
did you make this recipe?
I hope you love it! Let me know what you think by leaving a comment below and please rate the recipe by using the ⭐️
Sharing your photo of your salad on Instagram? Don’t forget to tag me #sweetsavouryblog so I can see! I love to see what you’ve been making!
Chicken Fajita Salad Bowl
This Chicken Fajita Salad bowl is a lighter way to enjoy the flavours of Fajita spice! Perfect for hot Summer days.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon Fajita seasoning (see notes to make your own)
- 500g skinless and boneless chicken thigh fillets (or breasts), sliced into evenly sized chunks or thin strips
- One red onion, peeled and sliced
- Two large bell peppers, deseeded and thinly sliced
- One large lettuce, washed and shredded (I used romaine)
- One large avocado, sliced
- 150g tinned sweetcorn
- 50g pickled Jalapeños
- 100g grated cheddar cheese (optional)
- freshly chopped coriander (optional)
- FOR THE DRESSING:
- 200ml sour cream
- 1 teaspoon grated lime zest
- 1 tablespoon fresh lime juice
- 1/4 teaspoon garlic granules
- tiny pinch of salt
Instructions
- Place the chicken pieces, onion and peppers in a medium bowl. Sprinkle over the seasoning mix, salt and freshly ground black pepper. Mix well to coat everything in the seasoning. Heat the oil in a large frying pan, Add the chicken, onion and peppers to the pan and cook for a medium high heat for about 12-15 minutes, turning the chicken over half way through. When the chicken has cooked through with no traces of pink and the vegetables have softened, transfer them to a plate and turn off the heat.
- To assemble the salad, place the salad in a large bowl, then add the cooked chicken, onions, peppers, avocado, sweetcorn, Jalapeños, cheese and chopped coriander, if using.
- To make the dressing, combine the sour cream, lime zest and juice, garlic granules and salt. Taste to see if you want to add more zest or juice, then drizzle over the salad.
Notes
TO MAKE IN AN AIR FRYER
Preheat the air fryer to 180C/350F. Place the chicken, onions and peppers in a bowl, add the seasoning and some salt and pepper and mix well to coat everything. Place in the air fryer basket and cook for 15-18 minutes, turning halfway through. Make sure the chicken has no traces of pink before serving.
RECIPE NOTES
If you're short on time, simply serve the salad with sour cream instead of the dressing.
Tomato salsa makes a lovely addition to the salad, if you have any.
Make sure to cut the chicken pieces the same size so they cook evenly.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 611Total Fat: 42gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 204mgSodium: 802mgCarbohydrates: 24gFiber: 6gSugar: 7gProtein: 41g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
I made this and it was declared to be the best dinner of the week! I chopped everything up quite small and mixed together and it was truly delicious!
I’m so happy to hear this, Jacqui! I’m really glad you and your family enjoyed it 🙂