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Chicken

Chicken Fajita Salad

Try this chicken fajita salad to mix up your dinner routine, with slightly charred and blackened chicken, crispy romaine and plenty of veggies. Topped off with the crunch of the tortilla chips, this salad is a true dinner winner. To cut down on the number of ingredients, you can use fajita seasoning to season the chicken, but keep in mind that may increase the amount of sodium in the dish.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 (8-ounce) boneless, skinless chicken breasts
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt, divided
  • 2 medium avocados, sliced and divided
  • 1/2 cup packed fresh cilantro leaves, plus more for garnish
  • 1/3 cup reduced-fat sour cream
  • 1/4 cup lime juice (from 2 medium limes)
  • 1 small jalapeño pepper, stemmed, seeded and sliced
  • 2 medium romaine lettuce hearts, washed and chopped (about 8 cups)
  • 2 small red, yellow and/or orange bell peppers, sliced
  • 3/4 cup sliced red onion
  • 3/4 cup shredded pepper jack cheese
  • 1 cup crushed unsalted white corn tortilla chips

Directions

  1. Preheat oven to 425°F. Toss chicken, 1 tablespoon oil, chili powder, 1/2 teaspoon garlic powder, cumin, onion powder, smoked paprika and 1/4 teaspoon salt together in a large bowl until the chicken is well coated.
  2. Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chicken; cook until slightly charred on both sides, about 3 minutes per side.
  3. Transfer the skillet to the oven; bake until an instant-read thermometer inserted into the thickest portion registers 165°F, about 15 minutes. Transfer the chicken to a cutting board and let stand for 5 minutes.
  4. Meanwhile, combine 1/2 cup avocado, cilantro, sour cream, lime juice, jalapeño and the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt in a food processor. Process until smooth, about 2 minutes.
  5. Slice the chicken. Place lettuce in a large bowl or on a large platter. Top with bell peppers, onion, sliced chicken, cheese, tortilla chips and the remaining 1 1/2 cups avocado. Garnish with cilantro leaves, if desired, and serve with the dressing.