Chicken Fajita Salad with Creamy Salsa Verde Dressing

It was the middle of August, with temperatures soaring well into the 90s, when I found myself craving the sizzling flavors of chicken fajitas. The thought of standing over a hot stove or grill, however, was far from appealing. That’s when inspiration struck—why not transform those beloved fajita flavors into a refreshing, no-sweat summer salad?

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What began as a simple solution to beat the heat while satisfying a craving has become one of my family’s most requested meals year-round. This Chicken Fajita Salad delivers all the vibrant colors and bold flavors of traditional fajitas in a lighter, fresher form. The sheet pan-roasted chicken with its perfect blend of fajita seasonings pairs beautifully with crisp vegetables and a creamy salsa verde dressing that adds just the right amount of zing. It’s a nutritious, low-carb way to enjoy all your favorite Tex-Mex flavors without the heat—of the kitchen, that is!

Why You’ll Love This Recipe

• Quick and easy – Ready in just 30 minutes
• Nutritious and filling – Packed with protein and vegetables
• Customizable – Add your favorite fajita toppings
• Low-carb option – Perfect for those watching their carbohydrate intake
• Meal prep friendly – Components can be prepared ahead
• Family favorite – Appealing to both adults and kids
• Perfect for warm weather – No need to stand over a hot stove

Ingredients

For the Fajita Chicken:

• Chicken tenderloins – Provide lean protein and cook quickly and evenly
• Olive oil – Helps the seasonings adhere to the chicken and prevents sticking
• Garlic – Adds essential aromatic flavor to the chicken
• Ground cumin – Contributes the quintessential fajita flavor profile
• Smoked paprika – Adds rich color and smoky depth without heat
• Fresh lime juice – Brightens the flavor and helps tenderize the chicken
• Dried chives – Offer a mild onion flavor to the seasoning blend

For the Salad Base:

• Romaine hearts – Provide a crisp, sturdy base that holds up well to the toppings
• Red onion – Adds sharp flavor and beautiful purple color contrast
• Tricolored mini bell peppers – Contribute sweet flavor and vibrant visual appeal
• Tomatoes – Add juicy freshness and classic fajita flavor
• Corn kernels – Provide sweet contrast and golden color
• Canned black beans – Offer protein, fiber, and authentic Mexican flavor
• Limes – Add bright acidity and serve as a garnish
• Avocados – Contribute creamy texture and healthy fats

For the Creamy Salsa Verde Dressing:

• Salsa verde – Forms the flavorful base with mild heat from green chilies
• Plain Greek yogurt – Creates creaminess while adding protein and tang
• Milk – Thins the dressing to desired consistency
• Fresh dill – Adds bright, herbaceous notes
• Fresh cilantro – Contributes essential Mexican flavor
• Crushed garlic – Provides aromatic depth
• Fresh lime juice – Brightens and balances the dressing

How to Make Chicken Fajita Salad

1. Use a fork to lightly poke holes in the chicken.
2. Place chicken and olive oil in a large bowl.
3. Sprinkle with crushed garlic, cumin, smoked paprika, lime juice, and dried chives.
   
4. Toss the chicken to evenly coat it with oil and spices.
5. Place the seasoned chicken spaced apart on a sheet pan.
   
6. Bake the chicken at 425 degrees for 10 minutes or until done (internal temperature of 165 degrees).
7. Wash romaine and pat dry. Chop romaine into bite-sized pieces.
8. Place chopped romaine in a large bowl.
9. Place chopped tomatoes, sliced onions, and sliced peppers, on top of the romaine.
   
10. Place corn kernels on the salad.
11. Drain black beans and add them to the salad.
    
12. Slice limes place them on top of the salad.
13. Slice the chicken against the grain of the meat.
14. Place sliced chicken on top of the salad.
15. Slice avocados and place them on the salad.
    
16. Serve with creamy salsa verde dressing and enjoy!

How to Make Creamy Salsa Verde Dressing

1. Pour salsa verde into a mason jar or salad dressing bottle.
   
2. Add yogurt.
   
3. Add milk, dill, cilantro, crushed garlic, and lime juice.
   
4. Place a lid securely on the jar.
5. Shake vigorously until everything is fully mixed.
   

Serve this delicious Mexican salad dressing with chicken fajita salad or use it as a dip.

Chicken Fajita Salad Notes and Tips

You can substitute bell peppers for the tricolored mini sweet peppers as well. I used the Mini Sweet Peppers because they come with all three colors in one bag which is so convenient and I love their flavor!

You could also throw the peppers and onions right on the sheet pan with the chicken when it goes into the oven if you’d prefer them cooked instead of raw.

If you decide to cook your onions and peppers, follow the directions the same way and just make sure everything is spread out evenly and not on top of each other on the pan – that way the chicken cooks properly!

You can absolutely customize how you season your chicken as well. Try to make sure to use the cumin though, it’s really one of the main components of the fajita flavor!

If you want a little extra spice, try adding chili powder to the mix or even dried chipotle!

I used grilled corn on the salad. You can use any kind of corn as long as it is cooked. Canned, frozen, and air fryer corn on the cob works great too.

This salad works well with iceberg lettuce as well, as it is nice and crisp. 

Always add the avocado last because avocados turn brown so fast. You can also sprinkle a little lime juice on top of your avocados once you place them on the salad to help extend their freshness!

I recommend eating this salad right away as it will be at its freshest! If you have to store any in the fridge make sure to cover tightly with Saran Wrap. 

How to Store a Chicken Fajita Salad

I recommend eating this grilled chicken fajita salad right away as it will be at its freshest. If you have leftover salad, store it in the fridge and make sure to cover it tightly with Saran Wrap.

Storage and Reheating Instructions

For Meal Prep:

1. Cook the chicken and slice it; store in an airtight container for up to 3 days.
2. Wash and chop the romaine; store in a sealed container with a paper towel to absorb moisture.
3. Prepare the dressing and store in a sealed jar for up to a week.
4. Chop all vegetables except avocados and store separately.
5. Assemble individual portions just before eating.

Storing Leftover Salad:

• Store undressed salad in an airtight container for up to 2 days.
• Keep dressing separate until ready to serve.
• Add fresh avocado when ready to eat.

Reheating Chicken:

If you prefer warm chicken on your salad:

• Alternatively, enjoy the chicken cold for a truly no-heat meal.
• Microwave chicken pieces for 30-45 seconds until just warm.
• Allow to cool slightly before adding to salad.

More Salad Recipes for Dinner

• Applebees Oriental Chicken Salad Recipe
• Chili Salad
• Dorito Taco Salad
• Panera Grain Bowl
• Summer Berry Salad
• Taco Bowl

Favorite Mexican-Inspired Recipes

• Chicken Quesadilla Sauce
• Creamy Mexican Green Sauce Recipe
• Easy Taco Sauce Recipe
• How to Make Taco Bell Mexican Pizza
• Jiffy Mexican Cornbread
• Potato Taco Recipe
• Rotel Dip Recipe with Ground Beef
• Tex Mex Cheese Enchilada Recipe

Find lots of easy dinner salad recipes and the best Mexican food recipes here on CopyKat!

Enjoy this vibrant, flavorful Chicken Fajita Salad that brings all the excitement of sizzling fajitas to a fresh, nutritious salad! Perfect for warm weather dining or anytime you’re craving Tex-Mex flavors without the heavy feeling afterward. The combination of perfectly seasoned chicken, crisp vegetables, and creamy salsa verde dressing creates a satisfying meal that’s as beautiful as it is delicious.