Chicken Fajita Layered Salad
All the delicious flavors, colors, and textures you love in a layered salad are in this chicken fajita inspired layered salad.
Servings: 8 servings
Calories: 771kcal
Equipment
- tall glass trifle/salad bowl optional
- chef's knife optional - for cutting vegetables
- nakiri knife optional - for cutting vegetables
- box grater optional - for shredding cheese
- glass measuring cup optional - for making the dressing
- salad tongs optional - for serving the salad
- salad dressing jars optional - for serving the dressing
Ingredients
For the salad:
- 2 tablespoons avocado oil
- 2 each (5 ounce per) chicken breast, cut into bite-sized 1½" pieces
- 1 packet fajita seasoning mix set 1 tablespoon aside for the dressing
- 2 heads romaine lettuce, chopped into bite-sized pieces
- 1 can (15 ounces) black beans, drained and rinsed
- 3 ripe avocados peeled, pit removed, and diced
- 2 tablespoons fresh lime juice
- 3 cups cornbread crumbles
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey jack cheese
- 1 jar (10 ounces) roasted red peppers, drained and chopped into bite-sized pieces
- 2 cups chopped scallions
- 1 can (3.8 ounces) black olive slices drained
- 1 medium red onion thinly sliced into bite-sized pieces
- 2 cups frozen corn kernels thawed
For the dressing:
- ¾ cup mayonnaise
- 1 tablespoon fajita seasoning reserved from the packet
- ¼ cup milk
- 2 tablespoons fresh lime juice
Instructions
To make the salad:
- Heat the oil in the skillet over medium/high heat. Add the prepared chicken along with the fajita seasoning mix (reserving 1 tablespoon of the seasoning mix for the dressing). Cook the chicken with the seasoning mix, stirring occasionally, until the chicken is fully cooked and no longer pink in the center. Approximately 10-12 minutes.Cool.
- Meanwhile, add the diced avocados to a bowl. Add 2 tablespoons of fresh lime juice over the avocados and stir well. Doing this will prevent the avocados from oxidizing (turning brown). Set the avocados aside until ready to layer.
- Layer the prepared ingredients (lettuce on the bottom, and then no particular order for the remaining ingredients) into the salad/trifle bowl making sure to evenly layer the ingredients to the edge of the bowl so each colorful layer can be seen.Cover the bowl with plastic wrap and refrigerate until ready to serve.
To make the dressing:
- Add all the salad dressing ingredients into a small bowl and whisk well until thoroughly combined. If needed, thin further with lime juice or an additional splash of milk. Refrigerate until ready to serve.
Video
Notes
Store in an airtight container in the refrigerator for up to 3 days.
Not recommended for freezing.
Nutrition
Serving: 1serving | Calories: 771kcal | Carbohydrates: 67g | Protein: 24g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 1042mg | Potassium: 749mg | Fiber: 7g | Sugar: 20g | Vitamin A: 14659IU | Vitamin C: 17mg | Calcium: 616mg | Iron: 4mg
