Chicken Fajita Salads
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of seasoned grilled chicken, peppers, and onions on crisp lettuce with avocado and tomato, dressed with a spiced citrus vinaigrette. Fresh, satisfying, and easily adaptable to dietary preferences.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 ⁄4 cup orange juice
- ¼ cup lime juice
- ¼ cup olive oil
- 2 garlic cloves (minced)
- 1 teaspoon fine sea salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- ½ teaspoon paprika
- 1/2 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- Pinch cayenne pepper
- 1 lb. boneless skinless chicken breasts or thighs (pounded to an even thickness)
- 2 bell peppers (cored and sliced)
- 1 large yellow onion (slice)
- 4 cups lettuce of choice (we recommend a lettuce blend!)
- 2 ripe avocado (sliced)
- 1 pint cherry tomatoes (halved)
- 1 cup cooked (or rinsed canned black beans (optional))
- ½ cup picked cilantro leaves (optional)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 742mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1108mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 742MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.