Tex-Mex · Salads & bowls

Chicken fajita salad

Name: Chicken fajita salad
Prep time: 20 min
Cook time: 18 min
Total time: 43 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 1/4 pounds boneless skinless chicken breasts, sliced in 1/2-inch strips; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 2 tablespoons olive oil, divided; 2 bell peppers in mixed colors, sliced; 1 large yellow onion, sliced; 2 limes, divided; 1/2 cup plain Greek yogurt; 1/2 cup cilantro leaves and tender stems, divided; 1 small garlic clove; 2 romaine hearts, chopped and thoroughly dried; 1 can (15 ounces) black beans, rinsed and drained; 1 ripe avocado, sliced; 2 ounces queso fresco, crumbled

Sizzling chile-lime chicken, peppers, and onions over romaine with black beans, avocado, and a creamy cilantro-lime dressing.

About 45 minTotal

About 40 minActive

$$Cost

EasyDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 1/4 pounds boneless skinless chicken breasts, sliced in 1/2-inch strips
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons olive oil, divided
2 bell peppers in mixed colors, sliced
1 large yellow onion, sliced
2 limes, divided
1/2 cup plain Greek yogurt
1/2 cup cilantro leaves and tender stems, divided
1 small garlic clove
2 romaine hearts, chopped and thoroughly dried
1 can (15 ounces) black beans, rinsed and drained
1 ripe avocado, sliced
2 ounces queso fresco, crumbled

Instructions

Toss chicken with chili powder, cumin, paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon olive oil. Heat a and cook chicken in one layer 5 to 7 minutes until browned and 165°F; transfer.
Add remaining oil, peppers, onion, remaining salt, and remaining pepper. Cook over high heat 6 to 8 minutes, tossing only occasionally, until charred at edges but still crisp. Return chicken and squeeze half a lime over the skillet; remove from heat.
Blend or finely whisk yogurt, half the cilantro, garlic, juice of one lime, and 2 tablespoons water. Adjust with salt only after tasting.
Divide romaine and black beans among bowls. Add warm chicken, peppers, and onions, then arrange avocado and queso fresco alongside rather than stirring them through the hot skillet.
Drizzle with cilantro-lime dressing and finish with remaining cilantro and lime wedges. Serve promptly so fajita vegetables stay warm and romaine stays crisp.

TexasSouth Texas and Tex-Mex cooking

From the table

About this recipe

Fajitas grew from South Texas ranch cooking and later restaurant spectacle around sizzling meat, peppers, and onions; this salad keeps that charred skillet core without the tortilla.

Fajitas grew from South Texas ranch cooking and later restaurant spectacle built around sizzling meat, peppers, and onions. This salad keeps that charred skillet core and removes only the tortilla, replacing it with romaine and beans—not with an unrelated pile of toppings. High heat and uncrowded chicken create fajita character; simmered peppers do not. This Kwilt version follows the reviewed household adaptation: Retain the repeated high-heat fajita core, use a familiar black-bean-and-romaine base, and keep the creamy avocado-cheese finish cold for contrast and simpler execution.

Sources

Dinner does not stop at the recipe