Chicken Fajita Salad

This salad is simple and quick, and you can likely whip it up without a run to the market. Balanced by tasty dressings, this is a go-to mid-week meal for a busy family. This is also a nice option for Sabbath lunch, as all ingredients can be prepared ahead of time, and enjoyed chilled or at room temperature. We hope you enjoy!


  • Romaine (1 bunch per dinner sized portion)

  • Tomatoes (1/2 roma tomato per serving)

  • Red Onion, sliced and cut in half

  • Shredded Mexican blend cheese

  • Creamy Salsa dressing

  • Cilantro Chile Lime Vinaigrette

  • Avocado (1/2 per serving)

  • 1 chicken breast, grilled or pan seared

  • Scallions, chopped fine (1 scallion for every bunch or romaine)

  • 1 Red bell pepper, sliced

  • 1 Green bell pepper, sliced

  • 1 Yellow bell pepper, sliced

  • 1/2 Red onion, sliced

  • 3-4 portabella mushrooms, sliced

  • 1.5 tablespoons Badia Sazon Complete


  • Heat 1 tablespoon of oil in skillet over medium-high heat.
  • Add both bell peppers, onions, mushrooms, 1.5 tablespoons of Badia Sazon, and cook at a high heat until tender. Cook for approximately 4-5 minutes to make sure they are tender, but still have crunch. Remove from heat and set aside.
  • Mix romaine and scallions to fully incorporate. Add to the dish you plan to eat from.
  • Add uncooked vegetables, fajita veggies, and cheese on top of the romaine blend.
  • Prepare creamy salsa dressing by simply mixing equal parts of your favorite ranch dressing and chunky salsa. The salsa should be chunky for the desired effect.
  • Top salad with creamy salsa and Cilantro Chile Lime Vinaigrette. Enjoy!


  1. Yadira Israel

    Shalom!! APTTMH, This looks absolutely amazing, I will definitely be trying this recipe!! MHNCBU

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