Fajita Salad with Cilantro Lime Vinaigrette

Fajita Salad with Cilantro Lime Vinaigrette

This recipe is gluten free


  • 12oz chicken breasts, cut into strips
  • 1/2 onion, thinly sliced
  • 1 zucchini, cut into sticks or 1 green bell pepper, sliced
  • 1 Tablespoon canola or vegetable oil, divided
  • 6 cups chopped romaine lettuce
  • 1 tomato, cut into wedges
  • 1/2 avocado, chopped
  • For the marinade:
  • juice of 1/2 lime
  • 1-1/2 Tablespoons olive oil
  • 1 garlic clove, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon 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 canola or vegetable oil
  • 1 Tablespoon red wine vinegar
  • 1 garlic clove
  • salt & pepper


  1. 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.
  2. Combine ingredients for Cilantro-Lime Vinaigrette in a food processor or blender then process until smooth. Set aside.
  3. 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, about another minute or two. Remove chicken to a plate and set aside.
  4. Heat remaining 1/2 Tablespoon oil in pot then add onions and zucchini (or bell pepper, if using.) Cook for 1 minute, undisturbed, then stir and saute until tender, about another minute. Add chicken back into the pot then stir to combine.
  5. Divide lettuce, tomatoes, and avocado between two plates then top with cooked chicen. Drizzle with Cilantro-Lime Vinaigrette