Chicken Fajita Salad

Who is doing a Whole30? If so – this is a quick and easy recipe that would be compliant! It’s pretty much what I lived off of while doing mine 🙂

If you are NOT doing a Whole30 no worries – this is a great salad that anyone can enjoy! It cooks up fast and works well for lunch or dinner. I take a short-cut and cook some chicken breasts in the pressure cooker to use for the week. I just shred it and keep it in the fridge for whatever recipe calls for some. You could also use shredded rotisserie chicken if you prefer to save even more time!

When living gluten-free, Paleo or allergy-friendly, it can be hard to find safe seasonings and dressings. I wanted to share my favorite brand of each with you!

FlavorGod makes a HUGE variety of seasoning blends – most of which are Whole30 and Paleo compliant. Most flavors do not have any added sugars (a couple dessert type seasonings do) and they never have any preservatives or fillers. They also do not have TONS of salt added. My pantry is always stocked with many bottles of seasonings. Personally, I love the Garlic Lover’s and Everything Spicy but we always use the Taco for recipes like this!

Tessemae’s is a great source for dressings/marinades, etc. The majority of their products are also Whole30/Paleo complaint and taste amazing! They have Mayo, a couple different kinds of Ranch (some vegan!), Balsamic, Italian, French, Caesar, etc. You can order their products online but some national retailers are selling them also. I’ve seen them at our local Target, Dillion’s (Kroger family), Whole Foods and Natural Grocers. My favorite dressing is the Lemon Garlic – I put it on just about everything!

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Chicken Fajita Salad
This recipe is as easy as it looks! Just a few simple ingredients make for a delicious, hearty salad that's full of flavor!
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. In a large skillet, heat oil over medium heat. Add in sliced peppers and onions. Top with taco seasoning.
  2. Cook over medium heat for about 10 minutes, stirring occasionally, until vegetables are soft. Add in chicken and toss until heated through.
  3. Place salad greens on plates. Top with chicken and vegetable mixture. Top salad with some salsa, ranch dressing and guacamole as desired.
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