Go Back
Print Recipe

Cinco de Mayo Chicken Fajita Salad

As Cinco de Mayo celebrations abound in my area, I was inspired to create this simple yet festive fajita salad. Let your family’s imaginations run wild by offering a selection of creative toppings.View more fun and yummy Cinco de Mayo goodies HERE.

Yield: about 4 servings
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

Marinade

  • 1 tablespoon lime juice
  • 2 teaspoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 2 teaspoons cumin
  • 1 teaspoon ancho chili powder or favorite chili powder
  • Cayenne as desired
  • 1 green onion sliced
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 2 teaspoons olive oil
  • 1 red bell pepper cut into strips
  • 1 green bell pepper cut into strips
  • 1 large onion sliced, cut into strips
  • 8 ounces mushrooms sliced
  • 1 head butter or romaine lettuce separated into leaves

Toppings Bar (choose as many as desired)

  • Pico de gallo
  • Guacamole
  • Shredded cheddar cheese
  • Plain yogurt
  • Sliced green onions
  • Chopped fresh cilantro or parsley
  • Lime wedges

Instructions

Marinade:

  • In a large bowl, whisk together all ingredients. Add chicken strips.
  • Cover; refrigerate for at least 2 hours. Chicken may be marinated up to one day ahead.

Fajita Mixture:

  • Coat a large skillet with the 2 teaspoons olive oil and heat over medium-high setting.
  • Sauté peppers, onions and mushrooms for about 10 minutes or until softened and nicely browned. Remove vegetables to a bowl; cover with a towel to keep warm.
  • In the same skillet, add chicken strips. Sauté chicken for 2 to 3 minutes per side or until cooked through, with no pink remaining.
  • Return veggies to pan, stirring to combine. Sauté for an additional minute, just until heated through.

Assembly:

  • Arrange lettuce leaves on plates. Top each plate with fajita mixture.
  • Offer choice of toppings in bowls. Drizzle salad with additional lime juice if desired.
  • Delicious tossed with Taco Ranch Dressing and Mango or Peach Salsa.

Notes

Make Ahead and Storage Tips: chicken may be marinated up 1 day ahead. Cover and refrigerate. Fajita mixture may be cooked up to 2 days prior to serving. Salad may be assembled earlier in the day. Store covered in the refrigerator.