Fajita Salad with Creamy Cilantro-Lime Sauce

Turn chicken fajitas into a salad by  spooning the mixture of spicy chicken, bell pepper and onions over lettuce and topping with beans, tomato, cheese and olives.  Serve with the creamy lime and cilantro dressing and flour tortilla wedges or baked tortilla chips. 

Yield: 4 servings (serving size: 1 serving salad, 3 ounces chicken, and 1/3 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 520
  • Calories from fat: 38%
  • Fat: 21.9g
  • Saturated fat: 6g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 6g
  • Protein: 3.6g
  • Carbohydrate: 34.7g
  • Fiber: 6.6g
  • Cholesterol: 101mg
  • Iron: 5.4mg
  • Sodium: 1061mg
  • Calcium: 360mg


  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound skinned, boned chicken breast, cut into thin strips
  • Cooking spray
  • 6 cups shredded romaine lettuce
  • 1 1/3 cups thinly sliced green bell pepper rings
  • 1 cup sliced red onion, separated into rings
  • 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
  • 2 tablespoons sliced ripe olives
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 medium tomato, cut into 8 wedges
  • Creamy Cilantro-Lime Sauce


  1. Combine first 6 ingredients in a medium bowl. Add chicken; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; sauté 8 minutes or until chicken is done. Set aside.
  2. Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.
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