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Chicken "Fajita Style" Taco Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Your new go-to quick, healthy, and easy meal. This taco salad is made with chicken, fajita vegetables, avocado, tomatoes, cheese, sour cream, ranch, and baked tortilla chips.
Course: Easy
Cuisine: Salad
Servings: 4
Author: Emily
  • Fajita seasoning packet or make your own with the ingredients listed below
  • 2 tsp cumin
  • 1 tbsp chili powder 1 tsp if you don't like spicy
  • 1 tsp cayenne pepper 1/4 tsp if you want mild
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes 1/8 tsp or avoid if you want mild
  • 3 tbsp lime juice
  • Oil I've been using avocado oil lately
  • 3 tbsp water
  • 1 pound of chicken strips or breast cut into strips or use steak or shrimp
  • 1 medium onion sliced into strips
  • 2 bell peppers sliced into thin strips (I used 1/2 red, 1/2 yellow, 1/2 orange, 1/2 green - depends on what's on sale!)
  • 8 small corn tortillas cut into triangles or strips
  • Bag of Iceberg lettuce mix Classic Garden -amount depends on how much lettuce you like with your salad. Some people like more toppings than lettuce. Rough estimate is about 4 cups per salad.
  • Romaine lettuce spinach does work too
  • Sour cream about 1 tbsp per person
  • Salsa
  • 1 Avocado or guacamole
  • Tomatoes cherry, grape, or diced
  • Shredded cheese - Mexican blend or cheddar anywhere from 2 tbsp to 1/4 per salad
  • Ranch
  1. Preheat oven to 350 degrees.
  2. In a medium skillet, heat 1 tbsp oil over medium heat. Add chicken to skillet.
  3. Next add either a fajita seasoning packet or the cumin, chili powder, cayenne pepper, salt, black pepper, red pepper flakes, and lime juice to the skillet with the chicken. Using a spoon, stir the chicken with the spices until chicken is coated.
  4. Cook the chicken over medium heat for 10-15 minutes, stirring occasionally. Cooking time will depend of whether you use chicken strips or breasts. Chicken is down when no longer pink in the middle. You may have to slightly cut into a piece of chicken to see if it's done.
  5. After chicken is cooked, remove from skillet. There should still be some liquid and seasonings in the skillet.
  6. Add the sliced onions and bell peppers to the skillet. Add the 3 tbsp water. Stir vegetables to coat with fajita seasoning. Sauté vegetables for 5 minutes, remove from heat.
  7. To make baked tortillas chips, arrange cut corn tortillas in a single layer on a baking sheet. Bake at 350 degrees for 5-8 minutes, until lightly crispy.
  8. Assemble the taco salads by dividing the lettuces equally between four plates. Top with chicken, fajita vegetables, cheese, sour cream, ranch, tortilla chips, avocado, tomatoes, and salsa.