Grilled Chicken Fajita Salad with Spicy Lime Dressing – Healthy Never Tasted So Good!

This vibrant, flavor-packed salad combines juicy grilled chicken, crisp peppers, creamy avocado, and a zesty lime dressing for a fresh, satisfying meal that’s as healthy as it is delicious.

Grilled Chicken Fajita Salad with Spicy Lime Dressing – Healthy Never Tasted So Good!

Who says salads have to be boring? This Grilled Chicken Fajita Salad with Spicy Lime Dressing is here to shake up your dinner game—with sizzling flavor and a little Tex-Mex flair! Think juicy, golden grilled chicken, smoky bell peppers, crisp romaine, and buttery chunks of avocado, all drizzled with a punchy lime dressing that’s got just the right kick. It’s like your favorite fajitas took a sunny vacation and came back as a salad.

This bowl is the ultimate feel-good food: bold, fresh, and totally satisfying without weighing you down. Perfect for those nights when you want something healthy but also want to feel like a total kitchen rockstar. And hey, if you eat it straight out of the mixing bowl while standing at the counter—we won’t judge.

It’s fast, it’s fiery, and it’s full of flavor. Get ready to fall in love with your new favorite weeknight salad!

Enjoy!

What Ingredients do I need?

Produce

• Limes
• Garlic
• Fresh cilantro
• Yellow bell pepper
• Red bell pepper
• Romaine lettuce
• Avocados

Protein

• Boneless, skinless chicken breast cutlets

Pantry

• Olive oil
• Brown sugar
• Red pepper flakes
• Ground cumin
• Salt

Substitutions and Variations

Substitutions

• Limes → Bottled lime juice (just make sure it's 100% juice with no added sugar)
• Garlic cloves → Garlic powder (about 1/2 tsp per clove)

• Cilantro → Fresh parsley or a mix of parsley and a tiny pinch of ground coriander

• Bell Peppers → Any color bell pepper works, or swap with poblano or sweet mini peppers

• Romaine lettuce → Mixed greens, spinach, or shredded iceberg

• Chicken breast cutlets → Boneless chicken thighs, turkey breast cutlets, or even shrimp (grill or sauté)

Variations

• Spicy Lime Shrimp Fajita Salad:  Swap chicken for grilled shrimp marinated in the same spicy lime dressing.  Add mango or pineapple chunks for a sweet contrast.

• Vegetarian Fajita Salad:  Use grilled portobello mushrooms or tofu as the protein.  Add extra grilled veggies like zucchini, onions, and mushrooms.  Use the same lime marinade as a dressing—it’s just as good!

• Fajita Rice Bowl:  Turn the salad into a warm bowl by serving it over brown rice, quinoa, or cauliflower rice.  Add toppings like sliced radishes, pickled onions, or cotija cheese.

Kitchen Tips and Notes

• Thin-slice your chicken if it's not already in cutlets. This helps it cook evenly and stay juicy.

• Chop veggies while the chicken marinates to save time later.

• Let the chicken rest after grilling—this locks in the juices and keeps it tender.

• Use a hot pan for a good sear on the chicken and peppers—medium-high heat is your friend!

• Add the dressing just before serving so everything stays crisp.

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Grilled Chicken Fajita Salad with Spicy Lime Dressing 

serves 4

Marinade/Dressing:

3 tablespoons olive oil
3oz lime juice freshly squeezed (just shy of 1/2 cup)
2 tablespoons cilantro chopped
2 cloves garlic crushed
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes - adjust to your preference of spice
1/2 teaspoon ground cumin
1/2 teaspoon salt

Salad:

4 boneless chicken breast cutlets (thin sliced breasts)

2 tablespoons olive oil
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
5 cups chopped Romaine lettuce
2 avocados, peeled and cubed

In a bowl whisk marinade ingredients together to combine. Pour half the marinade into a resealable bag to marinate the chicken.  Add chicken breasts to the bag; refrigerate and marinate for two hours.  Place remaining marinade in a container and refrigerate to use as the dressing.  

Heat about one teaspoon of oil in a grill pan over medium-high heat and grill chicken  on each side until golden, crispy and cooked (temperature should reach 155 degrees, this will increase as the chicken rests) about 3-4 minutes per side.  Remove to a cutting board and allow to rest for 10 minutes.  

If needed add another tablespoon of olive oil.  Add peppers and cook until crisp tender, about 5 minutes.  

Slice chicken into strips.  Add lettuce to a salad bowl.  Top with avocado, peppers, and chicken.  Drizzle with remaining prepared dressing and serve.

Winter Wonder: Slow Cooker Salsa Verde Chicken Casserole

This Tex-Mex chicken casserole has the bold flavors of green chiles and salsa verde; plus it's made in the slow cooker for a one pot comfort meal!

 

Slow Cooker Salsa Verde Chicken Casserole

 

We had one heck of a storm over here in Southern California!  It rained to 3 days non-stop and we got about 8-11 inches of rain.  All the flooding and mudslides caused us to hunker down where it's dry and safe and think of all the comfort food dishes we could make to tide us over.  My slow cooker is one of my comfort food tools.  I love using it during the winter months.  So I wanted to share a Tex-Mex style chicken casserole that I made in the slow cooker.  It's sort of a cross between a green Enchilada casserole and a King Ranch Casserole.

Using the flavors of salsa verde, green chiles, and Latin flavors like cumin and cilantro you can make one zesty comfort meal.  You layer plain old tortilla chips, (they become soft when cooked and your base for the layers) a shredded chicken mix and and a layer of a salsa verde that's mixed with cream cheese to make it rich and creamy.  Set it and forget it in your slow cooker and then top it with some shredded cheddar cheese and some crunchy tortillas and dinner is served.  Excellent comfort food and really just a dump and go kind of meal.

Enjoy!

What Ingredients do I need?

• shredded chicken - (3 cups) buy a rotisserie chicken, use leftovers, poach your own, or make it in the instant pot like I did.

• cream cheese - I used Neufchatel cheese to reduce the fat and calories - block style

• salsa verde - 16 oz jar

• diced green chiles, mild, medium or hot depending upon your heat preference

• yellow onion

• cilantro - for garnish

• garlic

• cumin

• tortilla chips

• cheddar cheese - shredded

Substitutions and Variations

Protein: use shredded beef or pork for a different flavor

Add vegetables: sliced bell pepper (any color) or poblano pepper would work well. Add corn if you like.

Switch up the cheese:  use pepper jack or queso fresco

Base layer: use torn up corn tortillas instead of tortilla chips as your base layer. They will turn out the same.

Kitchen Tips and Notes

Shredded Chicken:  I cooked my chicken in the Instant Pot and then shredded it.  You could buy rotisserie chicken, or purchase already shredded chicken.  Or you could use leftover chicken.

Softened cream cheese:  Make sure to leave your cream cheese out for at least an hour to bring to room temperature.  It will need to be soft to mix with the salsa.

Leftovers will stay in the refrigerator for 3 days.

Time: Cook in the slow cooker on low for 4 hours or on high for 2 hours.

Toppings:  cheese and crumbled tortilla chips for extra crunch.

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Slow Cooker Salsa Verde Chicken Casserole

serves 6

1 8 oz package cream cheese, softened to room temperature
1 16 ounce jar salsa verde
3 cups cooked shredded chicken
2 4 oz cans diced green chiles, undrained
½ cup yellow onion, diced
⅓ cup cilantro, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
8 cups tortilla chips
1 cup shredded cheddar cheese 

Spray the lining of your slow cooker with non-stick cooking spray.  

In a large bowl stir together cream cheese and salsa verde until combined. Add the shredded chicken, chiles, onion, cilantro, garlic and cumin.  Stir until combined.

Layer 2 cups of the tortilla chips in the bottom of  the slow cooker. Top with one-third of the chicken mixture. Repeat layers two more times.

Cover; cook on low 4 hours or on high 2 hours. Top with shredded cheese and let stand 5 minutes or until cheese melts.  Serve in individual bowls or plates and top with the remaining tortilla chips (crunched if you like).

Cozy Family Faves: Tex-Mex Chicken Soup

Hot soup full of chicken, carrots, celery, onion, pasilla peppers, and Latin spices will warm you up on a cold winter's night. 

With the holidays in full swing I wanted to post some family favorites that are easy one-pot meals with some kicked-up flavor.  This one is perfect for busy days and cold nights.

Tex-Mex Chicken Soup

Stove Top, Instant Pot, and Slow Cooker versions

Winter is the best time for hot soups and this one is a wonderful variation of your standard chicken soup.  This soup has a tex-mex flair which comes from the pasilla peppers.  They pack great flavor and a little spice.  Hot soup full of chicken, carrots, celery, onion, pasilla pepper, beans, and Latin spices will warm you up on a cold winter's night.  The best thing is it is made in one pot and is done in a flash!

What to eat with the soup?

• Crusty Hot Bread
• Green Salad
• Caprese Panini or Turkey and Swiss Panini
• Spicy Hot Ham & Swiss Croissant 
• Turkey Havarti Hot Sandwich

What ingredients do I need?

• Chicken Breasts
• Onion
• Carrots
• Celery
• Pasilla Peppers
• Chicken Broth
• Cannellini Beans
• Cumin
• Coriander
• Garlic Cloves
• toppings

Substitutions and Variations

• Chicken Thighs instead of chicken breasts
• Poblano peppers instead of Pasilla peppers
• Diced Green Chilis instead of peppers
• Any white bean for the Cannellini beans
• Pinto beans 

Kitchen Notes and Tips

• To make this go quicker use store bought shredded chicken and put in the soup at the end of the cooking to warm through
• Use a rotisserie chicken for a quicker mealtime
• Pasilla peppers are a little spicy, use an anaheim for less spice
• Add some jalepeno hot sauce to amp up the spice
• Freeze left over soup in portions for quick lunches 

Enjoy!

Tex-Mex Chicken Soup

serves:  6

1 medium yellow onion, diced

3 celery stalks, sliced

4 carrots, peeled and sliced

2 pasilla peppers, seeded and chopped

3 garlic cloves, minced

1 tablespoon cumin

1 tablespoon coriander

1 1/2 lbs boneless, skinless chicken breasts

4 cups low sodium Chicken Broth

2 14oz cans cannellini beans, drained and rinsed

salt & pepper

Garnish:  shredded Monterey jack cheese, lime juice, tortilla chips (optional)

Stove Top:

In a dutch oven heat 2 tablespoons of canola oil over medium heat.  Add onion, carrots, celery, and peppers.  Cook, stirring occasionally, until starting to get tender, about 4-5 minutes.  Add in the garlic, cumin, coriander, chicken broth, chicken breasts, and beans.  Season with salt & pepper.  Bring to a bowl then reduce heat to a simmer (medium-low or low) and cook for 30-35 minutes.  Remove chicken from the pot and shred.  Return shredded chicken back to the pot and stir to combine.  Check seasoning and add additional salt & pepper if needed.  Served topped with garnishes if desired.

Instant Pot:

Turn your instant pot on using the Saute feature.  Add 2 tablespoons of canola oil and heat.  Add the onion, carrots, celery, and peppers.  Cook, stirring occasionally, until starting to get tender, about 4-5 minutes.  Turn off the saute function by hitting cancel.  Add the remainder of the ingredient.  Season with salt & pepper.  Place the lid on the Instant Pot and turn the vent knob to "sealing".  Hit the Manual Pressure button and adjust the time to cook for 13 minutes.  Once it has finished cooking turn the vent knob to venting for a quick release.  Once it completes releasing the steam open the lid and set aside.  Remove the chicken breasts and shred.  Return chicken back to the pot and stir to combine.  Serve topped with garnishes if desired.

Slow Cooker:

To the slow cooker bowl add all the ingredients except garnishes.  Make sure to salt & pepper to taste.  Cook on low for 4-5 hours and high for 2-3 hours.  Remove chicken and shred it then return it back to the slow cooker.  Serve in bowls topped with garnishes if you would like.