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Chicken Fajita Salad

 Chicken Fajita Salad
This recipe came from Texas, which is famous for its Mexican food. I love to cook, even though it's just for me and my husband now. I invite our grown kids over a lot, and they just love this recipe. I'm happy to share it! —Lois Proudfit, Eugene, Oregon
4-6 ServingsPrep/Total Time: 30 min.


  • 4 tablespoons canola oil, divided
  • 1/2 cup lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1 medium onion, cut into thin wedges
  • 1 medium sweet red pepper, cut into thin strips
  • 2 cans (4 ounces each) chopped green chilies
  • 1 cup unblanched almonds, toasted
  • Shredded lettuce
  • 3 medium tomatoes, cut into wedges
  • 1 medium ripe avocado, peeled and sliced


  • In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin
  • and oregano. Pour half in a large resealable plastic bag; add
  • chicken. Seal bag and turn to coat. Marinate for at least 30
  • minutes. Cover and refrigerate remaining marinade.
  • In a large skillet, heat remaining oil on medium-high. Saute onion
  • for 2-3 minutes or until crisp-tender.
  • Drain and discard marinade. Add chicken to skillet; stir-fry until
  • meat is no longer pink. Add the red pepper, chilies and reserved
  • marinade; cook 2 minutes or until heated through. Stir in almonds.

2 of 2

Chicken Fajita Salad (continued)

Directions (continued)

  • Serve immediately over shredded lettuce; top with tomatoes and
  • avocado. Yield: 4-6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.