Our chicken fajita salad recipe is the ultimate way to satisfy your chicken fajitas craving in a light, refreshing and healthy salad. It’s a delicious low carb and keto friendly to enjoying chicken fajitas beyond the tortillas. It’s so yummy on a bed of fresh greens.

Chicken Fajita Salad Recipe in a bowl with fork

Low Carb Chicken Fajita Salad

When we make a batch of our chicken fajitas recipe, there’s so many options on how to eat them. One favorite ways is to eat them are in tacos with flour tortillas or corn tortillas. When we’re craving a healthy chicken dinner, we’ll opt out of the chicken tacos and serve the chicken fajitas on a bed of lettuce. A refreshing pile of lettuce, fajitas with chicken and fresh tomato salsa makes a wonderful chicken fajita salad. The recipe for the chicken is so flavorful already that you might not even need a salad dressing. But if you still crave more flavor, you can drizzle as much of this cumin lime dressing as you want!

Video: Delicious Chicken Fajita Salad Recipe:

Healthy Low Carb Chicken Fajitas

This fajita salad recipe is gluten free and can be healthy with chicken breast or if you want more flavor, cook this fajitas recipe with chicken thigh or leg meat. The cumin lime dressing is wonderfully refreshing and compliments the fajita salad perfectly. So for your next game day gathering or taco night, go for the salad. It’s a low carb and delicious way to enjoy the flavors of fajitas without all the tortilla carbs!

Delicious Chicken Fajitas Recipe for Fajitas Tacos or Salad in a cast iron skillet

Best Lunch Salad : tips for packing

This is such a great salad to take to work for lunch. It’s different, flavorful and a great lunch salad. When packing the salad separate the cooked chicken fajitas and the lettuce. So put the chicken and cooked veggies in one microwave safe container. Then put the lettuce in a different container. When ready to eat, re-heat the chicken first, then add it to the container of lettuce.

Chicken Fajita Salad Recipe | @bestrecipebox

Chicken Fajita Salad with Cumin-Lime Dressing

For a sheet pan version of the chicken fajitas – see this recipe here: Sheet Pan Chicken Fajitas
The dressing for this salad can be made well in advance. We’ll often make it a day or two before if we know we’ll be serving this salad.
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For the Cumin-Lime Dressing

  • 1/4 cup (60 ml) grape seed oil or canola oil or other clean tasting oil
  • Zest of 1 lime
  • 2 tablespoons (30 ml) fresh lime juice
  • 2 cloves garlic , minced
  • 1 teaspoon (5 ml) dried oregano
  • 1 teaspoon (5 ml) kosher salt , or to taste
  • 1 teaspoon (5 ml) fresh grated ginger (or 1/2 teaspoon ground ginger)
  • 1/2 teaspoon (2.5 ml) ground cumin

For the Chicken Fajitas

  • 1 pound (454 g) boneless skinless chicken breast or chicken thighs , sliced into thin strips
  • 1/4 cup (60 ml) vegetable oil or grape seed oil(for marinade)
  • 3 cloves garlic , minced
  • 1/2 teaspoon (4 ml) Kosher salt or sea salt, or to taste
  • 2 teaspoons (10 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) chili powder
  • 1/2 teaspoon (2.5 ml) cumin
  • 1/2 teaspoon (2.5 ml) paprika
  • 1/2 teaspoon (2.5 ml) sugar
  • 1 Tablespoon (15 ml) lime juice or lemon juice
  • 1 Tablespoon (15 ml) vegetable oil or grape seed oil (for cooking)
  • 1 onion , sliced
  • 1 large bell pepper , sliced thin
  • 1 jalapeno pepper , seeded and minced (optional)

For the Salad

  • 1-2 heads lettuce washed and torn or cut into bite sized pieces
  • 1 cup (180 g) salsa


Make the Cumin Lime Dressing

  • (This can be done well in advance) In bowl, combine all dressing ingredients (oil, lime zest, lime juice, garlic, dried oregano, salt and pepper, ginger, and cumin). Whisk together well, then set aside.
    Dressing ingredients in a bowl

Make the Chicken Fajitas

  • Make marinade for chicken: In large bowl, combine 1/4 cup (60ml) vegetable oil, garlic, salt, Worcestershire sauce, chili powder, cumin, paprika, sugar and lime/lemon juice.
    Whisking marinade ingredients together
  • Add chicken to the marinade, then cover and chill for about 20 minutes.
    Stirring the chicken into the marinade
  • Cook the Veggies: Heat a large skillet on high heat and add 1 Tablespoon of oil. Then add onions cook onions until almost soft. Then add bell peppers. Sear the peppers and onion until slightly charred.
    Cooking the veggies in a skillet
  • Add the minced jalapenos (optional) and cook for another minute or two. Remove pepper and onion mixture to bowl. Put aside.
    Adding jalapeno to the skillet of veggies
  • Cook Chicken: In same pan, add the marinated chicken. DO NOT add the excess marinade juices because it will make the chicken less charred and crispy. But if you want a more wet fajita mixture, you can add the excess marinade.
    Cooking the chicken
  • Cook chicken until done, then add pepper/onion mixture back into the skillet with the chicken. Cook for 1 more minute or until onions are hot and the mixture is combined well. Allow the chicken fajitas to cool slightly.
    Stirring the cooked veggies into the skillet with the cooked chicken

For the Salad

  • When serving, toss fresh lettuce with cumin lime dressing. Add salad to plate and top off with chicken fajitas and fresh tomato salsa.
    Chicken fajita salad in a bowl


YouTube video

Nutrition Information per Serving

Calories: 315kcal, Carbohydrates: 11g, Protein: 18g, Fat: 22g, Saturated Fat: 11g, Cholesterol: 48mg, Sodium: 1108mg, Potassium: 627mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1510IU, Vitamin C: 37mg, Calcium: 49mg, Iron: 1.5mg
Chicken Fajita Salad Recipe in a bowl

Check out More—>  Chicken Salad Recipes and Mexican Recipes and Gluten Free Recipes

Storing leftovers in the fridge or freezer

The dressing is made with a combination of spices and will keep in fridge for up to 1 week. But the recipe for the salad dressing is rather just enough for a batch of the chicken fajitas, so you might not have any left over. If you do have leftover chicken fajitas, try eating it within 3 days. Sure, you can freeze it, but when the veggies thaw they can get a little mushy.

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