Grilled Chicken Fajita Salad with Zesty Lime Dressing

This Chicken Fajita Salad is a flavour-packed dinner that’s simple to prepare and perfect for sharing.

We love this chicken fajita salad platter. It’s ideal for serving the family and works well for casual gatherings.

I often serve it with oven-baked potato wedges and a fresh salsa dip, since kids (and adults) usually want something starchy on the side.

This salad is very low fuss — the chicken and vegetables roast together on a single sheet pan, so most of the work happens in the oven while you get on with other things.

Chicken Fajita Salad Ingredients

• 1 tbs olive oil
• 4 chicken breasts – sliced into bite-sized strips
• 1 red onion – cut into wedges
• 1 green pepper – sliced
• 1 red pepper – sliced
• 1 yellow pepper – sliced
• 2 tsp fajita seasoning
• Pinch of salt and black pepper
• 4 corn cobs
• 50g butter
• 1 cos lettuce – shredded
• 1 avocado – roughly chopped
• 1 red chilli – finely sliced
• 1 lime – cut into wedges
• Small bunch of coriander – roughly chopped

Equipment Needed To Make This Recipe

• Large sheet pan or roasting tin
• Chopping board and sharp knife for meat
• Chopping board and sharp knife for vegetables
• Teaspoon
• Colander
• Tin foil
• Large serving platter

How To Make Chicken Fajita Salad

• Preheat the oven to 200°C / 400°F / Gas Mark 6.
• Prepare the roasting tin – lightly grease a large roasting tin with olive oil. Arrange the chicken at one end and scatter the sliced peppers and onion at the other.
• Season – drizzle everything with olive oil, sprinkle over the fajita seasoning, then add salt and black pepper to taste.

• Roast – cook in the oven for about 25 minutes, or until the chicken is cooked through with no pink remaining.
• Cook the corn at the same time – place a sheet of tin foil on a baking tray, lightly grease with olive oil, arrange the corn cobs, dot or spread the butter evenly over them, then seal with another sheet of foil to make a parcel. Roast for about the same time as the chicken. To check, carefully open the parcel (watch for steam) and pierce a kernel with a knife; it should be tender.
• Prepare the salad base – while the chicken and vegetables roast, shred the lettuce, chop the avocado and coriander, and slice the chilli. Prepare lime wedges to serve.
• Assemble – when everything is cooked, arrange the chicken and roasted peppers on a large platter over the shredded lettuce. Scatter chopped avocado, sliced chilli and coriander on top and tuck the lime wedges around the edge.

Tip: You can switch to chicken mini fillets for convenience or use halloumi or tofu for a vegetarian version.

Make Chicken Fajita Salad Your Way

• Use chicken mini fillets instead of slicing breasts if you prefer.
• Add extra heat with chilli powder or red pepper flakes for more spice.
• Boost the veg: courgettes or mushrooms work well roasted alongside the peppers.
• For a vegetarian option, swap the chicken for marinated halloumi strips or firm tofu.

What To Serve With Chicken Fajita Salad

There are many great sides that complement this salad — here are a few favourites.

• Potato wedges – oven-baked wedges seasoned with smoked paprika and herbs.
• Homemade guacamole – a zesty avocado dip that pairs well with nachos or as a salad topping.
• Vegetable rice – a colourful rice dish loaded with extra vegetables.
• Halloumi fajitas – for a cheesy meat-free option in wraps.

More Chicken Mini Fillets Recipes To Make

• Sticky Moroccan Chicken with Herby Couscous
• Slow Cooker Peri Peri Chicken Stew
• Moroccan Chicken Strips with Yogurt Dip

Need Some Family Meal Ideas?

Explore simple meal planning and family-friendly recipes to make weeknight dinners easier. Choose from a wide collection of wholesome, home-cooked meals your whole family will enjoy.

Chicken Fajita Salad

Yield:
Serves 4

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

A flavourful fajita salad loaded with tender chicken and smoky corn cobs.

Ingredients

• 4 chicken breast – sliced into strips
• 1 red onion – cut into wedges
• 1 green pepper – sliced
• 1 red pepper – sliced
• 1 yellow pepper – sliced
• 2 tsp fajita seasoning
• Pinch salt
• Pinch black pepper
• 4 corn cobs
• 50g butter
• 1 cos lettuce – shredded
• 1 avocado – roughly chopped
• 1 red chilli – finely sliced
• 1 lime cut into wedges
• 1 bunch coriander – roughly chopped

Instructions

1. Heat the oven to 200°C / 400°F / Gas Mark 6.
2. Lightly grease a large roasting tin with olive oil, place the chicken at one end and the peppers and onion at the other.
3. Drizzle with olive oil, sprinkle over the fajita seasoning and season with salt and pepper.
4. Roast for around 25 minutes or until the chicken is cooked through with no pink remaining.
5. Cook the corn cobs at the same time: place them on a greased baking tray, spread the butter evenly, seal in a foil parcel and roast for a similar time. Carefully open the parcel and test tenderness with a knife.
6. While the chicken roasts, prepare the lettuce, avocado, chilli, coriander and lime wedges.
7. Assemble on a large platter, scatter with chopped chilli and coriander, and serve with lime wedges.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 646Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 154mgSodium: 807mgCarbohydrates: 43gFiber: 8gSugar: 10gProtein: 52g

Nutritional content will vary depending on ingredient choices and measurements; this is a general guide only.

Did You Enjoy This Recipe?

Visit our Facebook page and leave a comment if you tried this recipe.

Find more meal ideas and easy recipes to try at home.