Chicken Fajita Salad

I had a hankering for a hearty salad. Chicken Fajita Salad to the rescue! It also works great with shrimp, steak or ground beef/turkey. You can use taco seasoning, but I love using smoky chile powders so I made my own. The Chipotle Ranch can be made by mixing bottled Ranch with Chipotle and Smoked Paprika if you don’t want to make it from scratch.


2 large Chicken Breasts

½ teaspoon Smoked Paprika

¼ teaspoon Cayenne 

¼ teaspoon Ancho Chile Powder

½ teaspoon Garlic Powder

¼ teaspoon Onion Salt

Salt and Pepper to taste

Chipotle Ranch:

¼ cup Sour Cream

¼ cup Buttermilk

¼ teaspoon Dried Parsley

¼ teaspoon dried Green Onions or Chives

Pinch of Onion Salt

Pinch of Garlic Powder

Pinch of Black Pepper

½ teaspoon Smoked Paprika

1 teaspoon Chipotle Chile Powder

½ teaspoon Lemon Juice


5 cups Romaine Lettuce; chopped

1 large Radish; thinly sliced

1 large Bell Pepper; cored and sliced

1 small Red Onion; sliced

1 cup Sweet Corn

1 cup Tortilla Strips

½ cup Cotija Cheese

Preheat oven to 400°F.

Add the chipotle ranch dressing ingredients to a mason jar or shaker bottle and shake vigorously for 60 seconds. Place in the fridge.

Season the chicken breasts with the chiles, garlic powder, onion salt, salt and pepper. Place on a baking sheet and bake until the internal temperature reaches 165°F; about 15 minutes.

Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Sauté the bell pepper and onion until just tender. Remove from the heat and set aside.

Add the lettuce, radish, sautéed vegetables, corn, tortilla chips and cheese to a large bowl. Slice the chicken and place over top. Liberally drizzle the chipotle ranch over top and serve.


Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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