This post may contain affiliate links. Please read our disclosure policy.

A light and fresh salad with grilled citrus marinated chicken and roasted bell peppers, onions and corn, all topped with a Chili Lime Sour Cream dressing. It’s a healthy alternative to restaurant style fajitas, and oh so tasty!

Chicken Fajita Salad with Roasted Vegetables

My family loves Mexican food. In fact I could probably get my kids to eat Mexican nearly every night of the week. One of my favorite Mexican dishes is fajitas. I love the steaming hot plate of chicken or steak, the sweet, crisp veggies and of course those warm, fresh tortillas. But since we are trying to eat a little more on the healthy side, I thought, why not make my favorite chicken fajitas into a salad?

Fajita Salad

I always have plenty of cut up lettuce on hand, since that’s generally our go-to veggie side dish. My son has been known to make himself just a chicken salad for dinner when he’s not pleased with whatever I’ve made. We actually picked up dinner while we were out grocery shopping the other day, and when given the choice between chicken tenders, corn dogs, chicken wings and salad, the kid chose to make himself a salad!

Fajita Salad Ingredients

Anyway, I decided to whip up this super fresh and comforting salad meal the other day, and it was incredible. It starts with chicken marinated in yummy goodness, like orange juice, chicken broth, lime juice and a bunch of seasonings. The veggies are roasted in a super hot pan with some lime juice and seasonings until they are tender. The dressing is simple; just sour cream, chili powder and lime juice.

Chicken Fajita Salad

Easy to make and incredibly flavorful, this meal is sure to make it into your spring and summer menu rotation!

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A plate of fajita salad

Chicken Fajita Salad

A light and fresh salad with grilled citrus marinated chicken and roasted bell peppers, onions and corn, all topped with a Chili Lime Sour Cream dressing. It’s a healthy alternative to restaurant style fajitas, and oh so tasty!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main, Salad
Cuisine Mexican
Servings 4 main dish salads
Calories 341kcal


  • 8 cups chopped Romaine lettuce
  • 2 red bell peppers cut into strips
  • 2 green bell peppers cut into strips
  • 1 medium sized onion cut into strips
  • 1-15 oz can corn drained
  • 1 lime
  • Chili powder Salt and Pepper to taste

Chicken marinade

  • 3 boneless skinless chicken breasts (about 2 pounds)
  • 2 limes juiced
  • 1/2 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 1/3 cup orange juice


  • 1/2 cup fat free sour cream
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • Salt to taste
  • 1 lime juiced


  • Combine marinade ingredients (except chicken) in a small bowl and whisk until well combined. Pour marinade into a large ziploc bag and add chicken. Press out as much air as possible and marinate in the refrigerator for at least an hour.
  • Mix salad dressing ingredients together in a small bowl, cover and refrigerate until ready to use. Taste and add more chili powder if needed.
  • Once the chicken is ready to cook, heat a grill pan (or your outdoor grill) over medium heat. Rub olive oil on the grate to keep chicken from sticking. Place chicken on the grill and sprinkle the top side generously with salt. Cook chicken about 4 minutes per side, until no longer pink in the center. Transfer to a cutting board and cool for 10 minutes before slicing.
  • Meanwhile, heat 2 tablespoons olive oil in a large, heavy bottomed pan (such as a cast iron skillet) over medium-high heat. Cook peppers and onions, seasoned with juice from one lime, salt, pepper and about 2 teaspoons of chili powder until barely limp; about 6-7 minutes. Add corn and cook for another 2 minutes. Set aside to cool.
  • In a large mixing bowl, toss salad with sour cream dressing. Divide into bowls and top with chicken and veggies. Serve with lime wedges.


You can absolutely serve these in tortillas or over rice if you aren't a fan of salad.


Calories: 341kcalCarbohydrates: 29gProtein: 23gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 57mgSodium: 500mgPotassium: 1057mgFiber: 8gSugar: 9gVitamin A: 11214IUVitamin C: 161mgCalcium: 144mgIron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

 For more Mexican recipes, check these out:

Easy and Healthy Taco Salad 2

Easy Taco Salad

One Pot Mexican Chicken and Rice 2

One Pan Mexican Chicken and Rice

Chicken Rolled Tacos

How to Make Homemade Rolled Tacos (Taquitos)

For more healthy chicken recipes, try these:

Chicken Club Lettuce Wraps with Creamy Dijon Dressing

Chicken Club Lettuce Wraps

For all main course dishes, go HERE and for all recipes, go HERE.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Thank you!
    Ive made this a few times now and every time it is so good. The dressing alone is amazing, I always add extra lime because I love lime.