Chicken Fajita Salad

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A quick chicken fajita marinade that you can use for grilling chicken or doing it stove-top. You could use white or dark meat for this easy chicken recipe.


  • 1216 ounces boneless, skinless chicken
  • 1/4 cup lime juice
  • 1/4 cup Worcestershire sauce
  • 1 clove garlic
  • 2 teaspoons oil
  • 1/2 large onion, sliced
  • 1/2 bell pepper, sliced
  • Dressing:
  • 1/4 cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons orange juice
  • 1/41/2 teaspoon minced chipotle peppers in adobo
  • Pinch celery salt
  • Salad:
  • Lettuce, tomato, cucumber, radish, onion, avocado – any vegetables you like
  • Cheese, sour cream, salsa if you like
  • Tortilla chips


  1. Either butterfly or tenderize the chicken to make it no thicker than 1/2″. Marinate the chicken in the lime, Worcestershire, and garlic for 20 minutes to an hour.
  2. Heat one teaspoon of the oil in a heavy skillet over high heat.
  3. Saute the onion and bell pepper until browned and softened slightly. Remove them to a plate.
  4. Add the remaining teaspoon of oil to the pan and cook the chicken until done, shouldn’t take more than 8 minutes or so.
  5. Remove the chicken to a cutting board and slice it on a diagonal.
  6. Return the peppers and onion and chicken to the skillet and toss together.
  7. Combine all dressing ingredients well.
  8. Arrange salad on plates. Top with chicken and dressing.

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