Grammy's Kitchen · Fajitas · Chicken Fajita Salad
One of 111 fajitas recipes we measured
37 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 3% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 4% | 22% |
| vegetables and beans | 12% | 42% |
| sweetener | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3600 g | 2 boneless skinless chicken breasts |
| 3 teaspoons fajita seasoning (divided) | |
| 41 g | 3 tablespoons olive oil (divided) |
| 120 g | 1 green bell pepper (thinly sliced) |
| 120 g | 1 red bell pepper (thinly sliced) |
| 150 g | 1 small yellow onion (thinly sliced) |
| 2 romaine hearts (chopped) | |
| 200 g | 1 avocado (diced) |
| 56 g | 1/2 cup shredded Monterey jack cheese |
| 1 lime (juiced and zested) | |
| 3 g | 1 clove garlic (grated) |
| 27 g | 2 tablespoons olive oil |
| 6 g | 1 tablespoon chopped fresh cilantro |
| 21 g | 1 tablespoon honey |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/4 teaspoon black pepper |
| 27 g | 2 tablespoons canola oil |
| 4 g | 1 teaspoon Dijon mustard |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love this recipe, I make this for my family all the time. I do put the chicken, peppers and onions on a baking sheet and cook at 400 for 25ish minutes instead of on the stove- it’s just more convenient for me and comes out consistently perfect. One of my fav” — a cook, 5.0★
“This was a fantastic salad I will be adding to my rotation for meal prep salads for lunches. I served this cold and topped each portion with the sauteed veggies, sliced chicken, cheese and added the avocado each day at lunch. I would multiply the dressing by 1” — a cook, 5.0★