Prepare to embark on a culinary journey that transforms the classic fajita into a mouthwatering salad experience! This Ninfa's Chicken Fajita Salad isn't just a meal—it's a vibrant fiesta of flavors that combines the sizzling goodness of perfectly seasoned chicken, crisp vegetables, and creamy avocado, all nestled on a bed of fresh romaine lettuce. Whether you're looking for a quick weeknight dinner or a crowd-pleasing dish that screams Mexican-inspired deliciousness, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken breast, sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cups romaine lettuce, chopped
- 1 avocado, sliced
- 1/2 cup salsa
- 1/4 cup sour cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 1 lb of sliced chicken breast, 1 sliced bell pepper, 1 sliced onion, 2 cups of chopped romaine lettuce, 1 sliced avocado, 1/2 cup of salsa, 1/4 cup of sour cream, 2 tablespoons of olive oil, and salt and pepper to taste.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to warm for about 1 minute.
- Add the sliced chicken breast to the skillet. Season with salt and pepper to taste. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is cooked through and no longer pink in the center.
- While the chicken is cooking, prepare the vegetables. Slice the bell pepper and onion into thin strips. Set aside.
- Once the chicken is cooked, add the sliced bell pepper and onion to the skillet. Continue to cook for an additional 5-7 minutes, stirring frequently, until the vegetables are tender and slightly caramelized.
- While the chicken and vegetables are cooking, prepare the salad base. In a large bowl, add the chopped romaine lettuce.
- Once the chicken and vegetables are cooked, remove the skillet from heat and let it cool slightly.
- Add the cooked chicken and vegetable mixture on top of the romaine lettuce in the large bowl.
- Next, add the sliced avocado on top of the salad.
- Drizzle the salsa over the salad, and add dollops of sour cream on top.
- Gently toss the salad to combine all the ingredients, ensuring the salsa and sour cream are evenly distributed.
- Serve the Ninfa's Chicken Fajita Salad immediately, garnished with additional salsa or sour cream if desired.
Tips
- For maximum flavor, marinate your chicken for 30 minutes before cooking with a blend of lime juice, garlic, and fajita seasoning.
- Ensure your skillet is hot before adding chicken to achieve a perfect golden-brown sear that locks in juiciness.
- Cut chicken and vegetables into uniform sizes to ensure even cooking and a professional presentation.
- Use fresh, ripe avocados for the creamiest texture and richest flavor.
- For an extra kick, consider adding some jalapeños or a sprinkle of chili powder to amp up the heat.
- Let the chicken and vegetables cool slightly before adding to the lettuce to prevent wilting.
- For a low-carb version, you can replace the salsa with a homemade pico de gallo for fresher flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 95mg
