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Chicken Fajita Salad with Creamy Salsa Dressing

A vibrant and satisfying salad featuring grilled chicken, colorful bell peppers, and a tangy creamy salsa dressing, perfect for family gatherings or weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 pound chicken breast (boneless, skinless)
  • 2 count bell peppers (any colors you prefer)
  • 1 medium onion
  • 4 cups lettuce (romaine or mixed greens)
  • 1 count avocado (peeled and sliced)
For the Dressing
  • 1 cup salsa (store-bought or homemade)
  • ½ cup sour cream
  • 1 tablespoon lime juice
For Marinating the Chicken
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper

Method
 

Marinating the Chicken
  1. In a bowl, mix olive oil, cumin, chili powder, salt, and pepper. Add chicken breast, coating well. Let it marinate for at least 10 minutes.
Cooking the Chicken
  1. Heat a skillet over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked. Remove from the pan and let it rest.
Sautéing the Veggies
  1. In the same skillet, add sliced bell peppers and onion. Sauté for about 5 minutes until they are tender but still slightly crunchy.
Preparing the Dressing
  1. In a separate bowl, combine salsa, sour cream, lime juice, and a pinch of salt. Mix until smooth.
Assembling the Salad
  1. In a large bowl, layer the chopped lettuce first. Top it with sliced chicken, sautéed bell peppers, onions, and avocado.
  2. Drizzle the creamy salsa dressing over the top. Mix gently to combine.
Serving
  1. Serve immediately and enjoy a fresh, comforting meal!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate until ready to serve.