Chicken Fajita Salad

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This Chicken Fajita Salad is one super flavourful dinner recipe that’s easy to make and sure to please any crowd.

We just love this chicken fajita salad platter. It’s a great salad for sharing with the family.

I usually add a side of potato wedges and homemade salsa dip, because the kids are total carb monsters!

This is really easy salad to make, the cooking is all done on one sheet pan in the oven, so it’s super low faff.

And it pretty much takes care of itself whilst you get on with other things. Which is great for busy parents!

Chicken Fajita Salad Ingredients

• 1 tbs olive oil

• 4 chicken breasts – sliced into bitesize strips

• 1 red onion – cut into wedges

• 1 green pepper – sliced

• 1 red pepper – sliced

• 1 yellow pepper – sliced

• 2 tsp fajita seasoning

• pinch of salt and black pepper

• 4 corn cobs

• 50g butter

• 1 cos lettuce – shredded

• 1 avocado – roughly chopped

• 1 red chilli – finely sliced

• 1 lime – cut into wedges

• Small bunch of coriander – roughly chopped

Equipment Needed To Make This Recipe

• Large sheet pan or roasting tin
• Meat chopping board and sharp knife
• Vegetable chopping board
• Sharp vegetable knife
• Teaspoon
• Colander
• Tin foil
• Large serving platter

How To Make Chicken Fajita Salad

• Heat the oven to 200C / 400F / Gas Mark 6

• Lightly grease a large roasting tin with olive oil – then at one end put the chicken, at the other end scatter the peppers and onion.

• Drizzle with olive oil and sprinkle over the fajita seasoning and then season with salt and pepper.

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• Cook in the oven for around 25 minutes – or until the chicken is completely cooked through with no pink remaining.

• Cook the corn cobs at the same time as the chicken fajitas – just lay a sheet of tin foil onto a baking tray, lightly grease with olive oil, lay on the corn cobs, and spread the butter equally between the four corn cobs. Then put another sheet of tin foil on top and fold the edges together to make a parcel. Pop in the oven to cook, it’ll take around the same time as the chicken – to check if they’re cooked carefully open the tin foil parcel, steam will escape and just slip a knife into the corn to check if it’s tender.

• Prepare the rest of the salad – whilst the chicken and vegetables are cooking.

• Make up the salad – once everything is cooked through properly assemble the salad on a large platte, sprinkle with freshly chopped chillies and chopped coriander and tuck the lime wedges on the side.

Get our best chicken recipes here – perfect for weeknight dinner

Make Chicken Fajita Salad Your Way

• Use chicken mini fillets for this recipe if you like instead of chopping up chicken breasts.

• If you like spice, add some more – throw on some chilli powder or red pepper flakes. 

• Add more veggies – try courgettes or mushrooms. 

• Go veggie and use marinated halloumi strips or tofu in place of chicken.

What To Serve With Chicken Fajita Salad

When wondering what to serve with chicken fajitas salad there’s loads of delicious Mexican side dishes you can add.

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• Potato wedges – delicious oven baked wedges flavoured with smoked paprika and herbs.

• Homemade guacamole – a zingy avocado dip that’s delicious with a pile of cheesy nachos

• Vegetable rice – a simple tasty rice dish that’s loaded with extra veggies – great for squeezing in your 5-a-day.

• Halloumi fajitas – gorgeously soft wraps stuffed with fried halloumi and vegetables

Get more quick and easy meals here

More Chicken Mini Fillets Recipes To Make

• Sticky Moroccan Chicken with Herby Couscous
• Slow Cooker Peri Peri Chicken Stew
• Moroccan Chicken Strips with Yogurt Dip

Get more chicken mini fillets recipes and meal ideas here

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Yield: Serves 4

Chicken Fajita Salad

Print

A flavourful fajita salad that's loaded with tender chicken pieces and smoky corn cobs.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 4 chicken breast - sliced into strips
• 1 red onion - cut into wedges 
• 1 green pepper - sliced 
• 1 red pepper - sliced 
• 1 yellow pepper - sliced
• 2 tsp fajita seasoning 
• pinch salt 
• pinch black pepper 
• 4 corn cobs 
• 50g butter 
• 1 cos lettuce - shredded 
• 1 avocado - roughly chopped 
• 1 red chilli - finely sliced 
• 1 lime cut into wedges 
• 1 bunch coriander - roughly chopped 

Instructions

1. Heat the oven to 200C / 400F / Gas Mark 6
2. Lightly grease a large roasting tin with olive oil – then at one end put the chicken, at the other end scatter the peppers and onion.
3. Drizzle with olive oil and sprinkle over the fajita seasoning and then season with salt and pepper.
4. Cook in the oven for around 25 minutes – or until the chicken is completely cooked through with no pink remaining.
5. Cook the corn cobs at the same time as the chicken fajitas – just lay a sheet of tin foil onto a baking tray, lightly grease with olive oil, lay on the corn cobs, and spread the butter equally between the four corn cobs. Then put another sheet of tin foil on top and fold the edges together to make a parcel. Pop in the oven to cook, it’ll take around the same time as the chicken – to check if they’re cooked carefully open the tin foil parcel, steam will escape and just slip a knife into the corn to check if it’s tender.
6. Prepare the rest of the salad – whilst the chicken and vegetables are cooking.
7. Make up the salad – once everything is cooked through properly assemble the salad on a large platte, sprinkle with freshly chopped chillies and chopped coriander and tuck the lime wedges on the side.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 646Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 154mgSodium: 807mgCarbohydrates: 43gFiber: 8gSugar: 10gProtein: 52g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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