Chopped Chicken Fajita Salad is everything yummy about fajitas…served as a gorgeous salad.
A crisp, fresh salad on a hot sunny day is my perfect idea of a summer meal.
Especially when it has a light, homemade dressing 🙂
So this dressing…I came up with it because I like sour cream and salsa on my traditional fajitas.
So combining the two made sense to me, and the packet of dry ranch seasoning because it made it more dressing-ish.
I opted to use light sour cream to cut a few calories.
A few seconds in the food processor and it’s ready!
How to make Chopped Chicken Fajita Salad
LOTS of fresh, colorful veggies go into this fajita salad.
A red, orange, and yellow bell pepper plus a red onion.
All diced into bite size pieces instead of traditional strips.
Put the peppers in a cast iron skillet over medium high heat.
Along with olive oil and a pound and a half of chicken.
I cut the chicken into bite size pieces as well.
Season with kosher salt and pepper and cook for about 5 minutes.
Then add garlic, a packet of fajita seasoning, and water.
If you have a different fajita seasoning, for sure use that.
I was feeling lazy and went with the easy packet 😉
Cook a few more minutes, the liquid will evaporate, and everything will be seasoned perfectly.
Very important to plan ahead and allow time for this mixture to cool.
You could even stick it in the fridge if you want it to cool faster.
Once the chicken is cooled, time to make the salads!
I have a big family and knew we would eat every bit of this.
But, if you are meal prepping a few in containers, I recommend putting the chicken and veggies on the side so the lettuce stays crisp.
Serve Chicken Fajita Chopped Salad with the salsa ranch dressing and enjoy!
More recipes to try like Chopped Chicken Fajita Salad…
Chopped Chicken Fajita Salad
Chopped Chicken Fajita Salad is everything delicious about chicken fajitas, but served as a chopped salad with a fresh, easy homemade dressing
- 8 oz sour cream (or light sour cream)
- 8 oz salsa
- 1 packet dry ranch seasoning
- 2 Tbsps olive oil
- 1 1/2 pounds chicken breasts cut into bite size pieces
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
- 1 red onion diced
- kosher salt, pepper
- 1 packet fajita seasoning
- 1/4 cup water
- 4 cloves garlic minced
- 1 head iceberg lettuce chopped
- 1 cup chopped cilantro
- 1 cup shredded cheese of choice
- 1 cup crushed tortilla chips
Add the sour cream, salsa, and ranch seasoning packet to a food processor or blender. Blend until evenly mixed.
Set a large skillet over medium high heat and add the olive oil. Once the oil is hot add the chicken, bell peppers, onion, kosher salt, and pepper. Cook 5 to 6 minutes, stirring occasionally.
Add the fajita seasoning packet, water, and garlic. Cook 4 to 5 more minutes. Remove from heat and allow time to come to room temp.
Divide the lettuce between 6 plates or bowls, top each with the chicken fajita mixture, cilantro, cheese, and crushed tortilla chips. Serve with the salsa ranch dressing.
Note: If meal prepping these I recommend putting chicken and veggies on the side so lettuce stays crisp.