Description
A fresh and satisfying salad made with seasoned chicken, sautéed bell peppers and onions, crisp romaine, creamy avocado, juicy tomatoes, shredded cheddar, and a tangy cilantro lime dressing.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 4 cups chopped romaine lettuce
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium red onion, thinly sliced
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- 1 whole lime, juiced
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil, divided
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Heat a large skillet over medium high heat.
- In a small bowl, mix the Greek yogurt, lime juice, 1 tablespoon olive oil, chopped cilantro, a pinch of the salt, and a pinch of the black pepper until smooth to make the dressing.
- Add the remaining 1 tablespoon olive oil to the hot skillet.
- Season the chicken thighs with chili powder, cumin, garlic powder, paprika, remaining salt, and remaining black pepper.
- Cook the chicken for 6 to 7 minutes per side, or until fully cooked. Remove from the skillet and let it rest for a few minutes, then slice.
- In the same skillet, cook the sliced bell peppers and red onion for about 4 minutes, until tender but still slightly crisp.
- Arrange the chopped romaine in a large serving bowl or divide among 4 bowls. Top with cherry tomatoes, avocado, shredded cheddar cheese, cooked peppers and onions, and sliced chicken.
- Drizzle with the cilantro lime dressing, toss lightly if desired, and serve immediately.
Notes
- For the best texture, add the avocado just before serving.
- You can prep the chicken, vegetables, and dressing ahead of time and assemble later.
- Store the dressing separately to keep the lettuce crisp.
- Chicken breast can be used instead of chicken thighs if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 115mg
Keywords: fajita salad, cilantro lime dressing, chicken salad, Tex-Mex salad, healthy dinner salad, easy meal prep salad