If you are craving both Spanish and Mexican food and you don’t know which one to choose, you can prepare Spanish recipes that combine elements of both cuisines
The fajita chicken salad can help you with that task, offering a flavorful and satisfying meal that combines the classic taste of fajitas with the freshness of a salad.
In this article, we will share our recipe for fajita chicken salad, along with the best tips for serving, storing, and making ingredient substitutions to suit your preferences.
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Background of the Dish
The fajita chicken salad is the perfect combination of Mexican and Spanish cuisines, as it mixes the bold flavors of Mexican fajitas with the fresh, vibrant elements often found in Spanish salads.
It is a new take on the traditional Spanish salad with chicken, and some of the differences that you can find are the presence of more spices (cayenne powder, chili flakes), avocado, and colorful bell peppers.
If you enjoy exploring innovative Spanish salads, we have some exciting and delicious options for you, such as the tangy cranberry chicken pecan salad and the refreshing apple salad with chicken.
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Things You’ll Need for Fajita Chicken Salad
The main ingredients that you will need to make the fajita chicken salad are chicken breasts, romaine lettuce, bell peppers, red onion, olive oil, vinegar, and a mix of spices.
Ingredients
- 2 skinless and boneless chicken breasts
- 1 head of Romaine lettuce
- 1 red onion
- 1 red bell pepper
- 1/2 green bell pepper
- 1/2 yellow bell pepper
- 1 avocado
- 300gr Manchego cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne powder (optional)
- 1/2 teaspoon chili flakes (optional)
- 1 cup (45 gr) tortilla chips (optional)
For the dressing
- 3 tablespoons olive oil
- 1 garlic clove
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- Salt and pepper (to taste)
How to Make Fajita Chicken Salad – Step by Step Guide
- For the first step in this Spanish salad recipe, grab a small bowl and mix the olive oil with paprika, garlic powder, chili flakes, and cayenne powder (if using). Cover your skinless and boneless chicken breasts with the mixture, and marinate them for 30 minutes.
- After that, heat a skillet over medium heat with a splash of oil and cook the marinated chicken breasts for 8 minutes per side or until fully cooked. Let them cool as you prepare the other ingredients.
- Now, cut the bell peppers in half, discard the seeds, and chop them into Julienne style. Peel the red onion and cut it into Julienne style as well. Lastly, peel and mince the garlic clove.
- Then, wash the Romaine lettuce leaves under plenty of cold water and roughly chop them. Cut the avocado in half, remove the pit, and slice it, separating the flesh from the skin.
- To continue with this chicken fajita salad recipe, cut the chicken breasts into bite-sized pieces. Cut the manchego cheese into bite-sized cubes or shred it (it is up to you).
- Now, to prepare the dressing of this fajita chicken salad, grab a small bowl and mix the minced garlic, olive oil, lemon juice, vinegar, salt, and pepper.
- After that, grab a large bowl, add the vegetables, chicken, and cheese, and lightly toss it around. Add the dressing and toss it again so that everything gets coated. Take it to the fridge to cool for 30 minutes before serving.
- As an optional step in this recipe, crush one cup of tortilla chips and use them to top the salad.
- To finish this recipe, taste the salad and adjust the seasoning or dressing if needed. Serve the fajita chicken salad cold and enjoy.
Substitution of Ingredients
The fajita chicken salad is super simple to make and the ingredients needed are available all around the world, yet there are some changes that you can make to adapt it to your preferences.
First, you could use a creamier dressing, like a creamy avocado or ranch dressing, to balance the spice levels and add a rich, smooth texture to the salad.
We also encourage you to use your favorite mixed greens for the fajita chicken salad, adding others like arugula, spinach, iceberg lettuce, or butter lettuce.
Besides that, you can copy different Spanish salad recipes, such as the Spanish eggplant salad or the chicken salad with carrots, and add crispy bacon bits or shredded carrots to add new flavors and textures.
Lastly, if you don’t have time to cook the chicken but you have some leftovers from other dishes like the crispy chicken salad, then you can incorporate it into this dish by slicing it and adding it directly to the salad.
Tips on Serving Fajita Chicken Salad
Like most chicken fajita salads, this one can also be served as a main course or a hearty side dish, making it the perfect fit for lunch, dinner, or even a satisfying appetizer.
The tortilla chips are optional in this recipe, but we encourage you to include them as they add a new texture profile to this chicken fajita salad bowl.
If you don’t like tortilla chips, feel free to use toasted and chopped nuts, bread croutons, or your favorite type of chips, such as pita chips or potato chips, to add a different texture and flavor to your salad.
If serving it as an appetizer, you can copy the chicken salad with tostadas and serve this delicious salad on top of crispy bread tostadas for a more filling dish.
Are you hosting a party? Then we have more traditional Spanish salads that will make for the best sides or appetizers, such as the Spanish vegetable salad, the Spanish salad bowl, and the basic chickpea salad.
How to Store Fajita Chicken Salad
If you want to store this fajita chicken salad, then we recommend that you store the components separately to maintain freshness.
With that in mind, you will have to keep the grilled chicken and vegetables in separate airtight containers in the refrigerator, where they can last up to 2 days.
When ready to serve, assemble the ingredients in a large salad bowl, pour the dressing on top of the fajita chicken salad, and check the flavor and texture (if something seems off, then it is better to avoid consuming it).
Apart from chicken fajita salad recipes, there are others that you can make and store some of their components, such as the classic ensalada de pollo and the fresh summer chickpea salad.
Recipe Card: Fajita Chicken Salad
Fajita Chicken Salad Recipe
If you are craving both Spanish and Mexican food and you don't know which one to choose, you can prepare Spanish recipes that combine elements of both cuisines
The fajita chicken salad can help you with that task, offering a flavorful and satisfying meal that combines the classic taste of fajitas with the freshness of a salad.
In this article, we will share our recipe for fajita chicken salad, along with the best tips for serving, storing, and making ingredient substitutions to suit your preferences.
Ingredients
- 2 skinless and boneless chicken breasts
- 1 head of Romaine lettuce
- 1 red onion
- 1 red bell pepper
- 1/2 green bell pepper
- 1/2 yellow bell pepper
- 1 avocado
- 300gr Manchego cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne powder (optional)
- 1/2 teaspoon chili flakes (optional)
- 1 cup (45 gr) tortilla chips (optional)
- For the dressing
- 3 tablespoons olive oil
- 1 garlic clove
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- Salt and pepper (to taste)
Instructions
- In a small bowl, mix the olive oil with paprika, garlic powder, chili flakes, and cayenne powder (if using). Cover your skinless and boneless chicken breasts with the mixture, and preferably let them marinate for 30 minutes.
- Heat a skillet over medium heat with a bit of oil and cook the marinated chicken breasts for 8 minutes per side or until fully cooked. Let them cool.
- Cut the bell peppers in half, discard the seeds, and chop them into Julienne style. Peel the red onion and cut into Julienne style as well. Peel and mince the garlic clove.
- Wash the Romaine lettuce leaves and roughly chop them. Cut the avocado in half, remove the pit, and slice it, separating the flesh from the skin.
- Cut the chicken breasts into bite-sized pieces. Cut the manchego cheese into bite-sized cubes or shred it (it is up to you).
- To make the dressing for this Spanish salad, grab a small bowl and mix the minced garlic, olive oil, lemon juice, vinegar, salt, and pepper.
- Grab a large bowl, add the vegetables, chicken, and cheese, and lightly toss it around. Add the chicken fajita salad dressing and toss it again so that everything gets coated. Take it to the fridge to cool for 30 minutes before serving.
- As an optional step in this fajita chicken salad recipe, crush one cup of tortilla chips and use them to top the salad.
- For the final step, taste it and adjust the seasoning or dressing if needed. Serve the fajita chicken salad cold and enjoy.
Notes
To play with the flavor profile of this chicken fajitas salad you can add 1/2 tablespoon of honey to the dressing, which will balance the rest of the spices.
If you don't like tortilla chips, then you can draw inspiration from other Spanish salads recipes and use bread croutons or toasted bread for the crunchy component.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 229Total Fat 12.7gSaturated Fat 2.2gCholesterol 18mgSodium 400mgCarbohydrates 23.1gFiber 7gSugar 6gProtein 11.6g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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