Photo of Chicken fajita salad by WW

Chicken fajita salad

Total Time
45 min
15 min
30 min
Spice up your weeknight repertoire and add this quick, skillet recipe for two to your go-to line-up. It also works well for a packable lunch because it’s refreshing when enjoyed chilled. To keep the salad greens fresh and crisp, divide the different components of the dish into separate containers and wait to assemble it until right before digging in. Don’t stir the chicken and vegetable mixture too frequently while cooking so they’ll char which will give them a smoky flavor. If you don’t have fresh cilantro hand, you can use chopped green onion. For added heat and color, top with sliced fresh jalapeños.


Olive oil

2 tsp, extra virgin

Uncooked boneless skinless chicken breast tenderloin

6 strip(s)


1 small, sliced

Cremini mushroom

8 oz, sliced

Bell pepper

1 cup(s), thinly sliced

Jarred minced garlic

½ tsp

Canned tomatoes with green chilis

10 oz, 1 (10-oz) can, drained

Fajita seasoning mix

2 Tbsp

Romaine lettuce

4 cup(s), shredded

Shredded reduced fat Mexican-style cheese

¼ cup(s)

Reduced fat sour cream

4 tsp


2 Tbsp, chopped


½ item(s), halved


  1. Heat olive oil in a large nonstick sauté pan. Cook chicken tenders about 12-15 minutes (turning once during cooking) until internal temperature reaches 165ºF, remove to a plate.
  2. Add onion, mushrooms and pepper slices to pan and cook for 7-10 minutes until softened.
  3. Add garlic, tomatoes with chilies, spice mix and chicken. Stir to combine.
  4. Cook for an additional 5 minutes for flavors to meld.
  5. Divide lettuce evenly on to two plates.
  6. Top lettuce with evenly divided chicken fajita mixture.
  7. Add 2 tbsp cheese, 2 tsp sour cream, 1 Tbsp fresh cilantro and lime juice to each salad.
  8. Yields 1 salad per serving.