Crunchy Chicken Fajita Salad

Crunchy Chicken Fajita Salads - Gluten Free

Or as I like to call it, a fiesta of flavor.

Can we take a quickie to gaze at this juicy, chili-spiced chicken just lounging atop our salad? It went from zero (naked, unflavored, bores) to sixty (spicy, smoky, succulent) in just about 20 minutes. If only my primping rituals were so speedy.

I'm obsessed with the no-muss, no-fuss method of pan-searing the chicken in a skillet and then transferring the entire thing to the oven to finish off. Smoky, slightly charred outside and juicy, tender meat inside every time. Sear it, flip it, set it in & forget it (for 15 minutes). Chicken to cheer for!!

It probably comes as no surprise that as someone who hails from CA and resides in TX I am constantly craving Mexican food - not always the smothered-in-sauce, oozing with cheese kind (though there are definitely *sundays* for that) but more of the spicy, fresh and bold flavors that I can't get enough of. And there's usually avocado... which almost makes it unfair to other food genres. Sorry French but wta... where's the avo??

Similarly to these Fiesta Shrimp Salad Bowls with Quinoa I made a few summers ago, these salads combine smoky, hot-out-the-oven protein with cool, freshly chopped veggies for a perfectly balanced meal that is undeniably satisfying. I used a few homemade chili-spiced corn chips to layer on the bottom of my salad, then crumbled a few on top to get a little crunch in each bite. Get out your piƱata, it's gonna be a party!

Crunchy Chicken Fajita Salad (GF) 

Prep Time: < 5 mins | Cook Time: < 25 minutes | Serves 2

  • 1 boneless, skinless chicken breast, trimmed of excess fat
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 head butter lettuce, rinsed well & chopped
  • 1 cup yellow corn, rinsed
  • 1/2 pint cherry tomatoes, sliced in half
  • 1 shallot, sliced
  • 1 avocado, sliced 
  • crumbled feta cheese
  • crumbled corn chips 
  • chopped cilantro 
lime vinaigrette 
  • 1 lime, juiced (about 2 tablespoons)
  • 1 tbsp. red wine or apple cider vinegar
  • 2 tbsp. olive oil 
  • salt & pepper, to taste 
The Steps
  1. Season & sear chicken: Preheat oven to 400 degrees. In a small bowl, combine chili powder, garlic powder, salt and pepper and season chicken breast well on both sides. In a skillet, heat 2 tbsp. olive oil and sear chicken, about 4 minutes each side. (tip: turn on your overhead fan before you sear your chicken to help suck up any smoke). Place entire skillet into preheated oven and bake for 15 minutes.

  2. Make dressing: In a small bowl, whisk together all ingredients for the dressing and taste - add more vinegar for more punch or more seasoning for more flavor. Set aside. 

  3. Combine corn, tomatoes & shallot: In a medium bowl, combine corn, cherry tomatoes and shallot slices; season and toss to combine. In another bowl, toss chopped butter lettuce with a little bit of dressing, just enough to coat the leaves.

  4. Slice chicken: Remove chicken from oven when timer is up and let rest on cool cutting board for about 5 minutes before slicing at an angle. 

  5. Make salads on plates: Start with a thin layer of crumbled corn chips, then add about a cup of butter lettuce. Top with the corn mixture, then the 1/2 of the sliced chicken breast and 1/2 of the sliced avocado. Finish by topping with feta cheese, more crumbled corn chips and chopped cilantro (can add more vinaigrette if needed). Enjoy! 
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon or #TheSavvySpoon on Instagram!



  1. Made this last night and we loved it!!

    1. Yay so glad to hear it! Thank you for trying!


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