Dining By Debbie

Chicken Fajita Salad Recipe

Chicken Fajita Salad 1

Summertime just calls for lots of good salads. This will hit the spot for sure!

Chicken Fajita Salad Recipe

Serves 4-6
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Meal type Salad Recipes
Region Mexican
By author Deborah Iverson



  • 4 chicken breasts
  • 1 packet fajita seasoning
  • 1/2 Large green bell pepper, chopped
  • 1/2 Large red bell pepper, chopped
  • 1 cup chopped tomato
  • 3 green onions, chopped
  • 1 (15 oz.) can corn, drained
  • 1 (15 oz.) can black beans, rinsed
  • 1 (15 oz.) can black olives, sliced
  • 8 cups chopped lettuce

salad dressing

  • 1 cup sour cream or ranch dressing
  • 1 cup salsa


  • 1/2 cup shredded cheese
  • 1 Medium avocado, sliced
  • corn chips


salad dressing
Step 1
Mix sour cream or ranch dressing and salsa. Refrigerate until ready to eat salad.
Step 2
Add fajita seasoning to chicken breasts in a large Ziploc bag. Refrigerate for about an hour.
Step 3
Chop all vegetables except lettuce and avocado and mix together with beans, corn and olives. Set aside.
Step 4
Grill or fry chicken breasts.
Step 5
Chop and add lettuce to 1 large bowl or 4 smaller bowls. Spoon a generous portion of vegetables around edge of salad.
Step 6
Slice chicken and avocado spread around center of salad.
Step 7
Garnish with cheese and corn chips.
Step 8
Serve with salsa salad dressing.



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