Chicken Fajita Sizzing Salad with Cilantro-Lime Vinaigrette

by Jenny Lee April 11, 2014

Chicken Fajita Salad

Fantastic Mexican Salad from Iowa Girl Eats (

Ingredients (Serves 2( (Double or triple for more)

  • 12 oz chicken breasts, cut into strips
  • 1/2 onion, thinly sliced
  • 1 zucchini, cut into sticks 
  • 1 tablespoon vegetable oil, divided
  • 6 cups chopped romaine lettuce
  • 1 tomato, cut into wedges
  • 1/2 avacado, chopped
  For the marinade:
  • juice of 1/2 lime
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 chili powder
  • 1/2 jalapaeno, seeded and minced
  • 2 tablespoons chopped cilantro

  For the Cilantro-Lime Vinaigrette:

  • juice of 1/2 lime
  • 1/4 cup cilantro
  • 2 tablespoons vegetable oil (sub olive oil if desired)
  • 1 tablespoon red wine vinegar
  • 1 garlic clove
  • salt & pepper


-Combine marinade ingredients in a large bowl then add chicken and toss to coat. Cover then let sit and marinate at room temperature for 30 minutes.

-Combine ingredients for Cilantro-Lime Vinaigrette in a food processor or blender then process until smooth. Set aside.

-Heat 1/2 tablespoon oil in a large cast iron pot or skillet, or heavy-bottomed skillet on high. Remove garlic clove from chicken then carefully add in one layer on the bottom and cook for 1 minute undisturbed. Stir then saute until cooked through. Remove chicken to a plate and set aside

-Heat remaining 1/2 Tablespoon oil in pot then add onions and zucchini. Cook for 1 minute, undisturbed, then stir and saute until tender, about another minute. Add chicken back into the pot then stir to combine.

-Divide lettuce, tomatoes, and avocado between two plates then top with cooked chicken. Drizzle with Cilantro-Lime Vinaigrette

Healthy Eating, For a Healthy Lifestyle


Jenny Lee
Jenny Lee


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