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If you need a lunch or dinner that comes together in 15 minutes with zero cooking required, this creamy chicken fajita chopped salad is the answer. Butter greens, shredded chicken, two kinds of bell pepper, avocado, corn, tomatoes, and red onion all tossed in a creamy white cheddar dressing spiked with fajita seasoning. It has all the bold, familiar flavors of chicken fajitas in a fresh, no-cook salad that’s filling enough to be a complete meal.
The fajita-seasoned dressing is what ties everything together. A simple whisk of white cheddar dressing with chili powder, cumin, oregano, and paprika transforms a creamy salad dressing into something with real depth and a mild kick. It coats every ingredient in the bowl and makes the whole salad taste far more intentional than a 15-minute recipe has any right to.
Ingredients Needed to Make Chicken Fajita Chopped Salad
No cooking, no complicated prep. Here’s everything you need:
The Dressing
- White cheddar dressing (organicgirl brand is a great option)
- Taco or fajita seasoning, stirred into the dressing (store-bought or homemade)
The Salad
- Butter greens, coarsely chopped (soft, mild, and the perfect base for bold toppings)
- Cooked chicken breast, chopped or shredded (rotisserie chicken makes this even faster)
- Green bell pepper, seeded and chopped
- Red bell pepper, seeded and chopped
- Avocado, peeled, pitted, and chopped
- Grape or cherry tomatoes, halved
- Cooked corn (canned, frozen and thawed, or fresh off the cob)
- Red onion, chopped
Homemade Fajita Seasoning (if not using store-bought)
- Pinch of freshly ground black pepper
- Chili powder
- Sea salt
- Cumin
- Dried oregano
- Paprika
- Pinch of onion powder
- Pinch of garlic powder
- Pinch of cayenne
How to Make Creamy Chicken Fajita Chopped Salad
Two steps, one bowl, 15 minutes. Here’s all it takes.
Step 1: Make the Fajita Dressing
In a small bowl, whisk the white cheddar dressing together with the taco or fajita seasoning until fully combined. The seasoning transforms the dressing completely, adding the warm, smoky, slightly spiced flavor profile of fajitas without any extra effort. Taste it before adding to the salad and adjust the seasoning level to your preference.
If you want to make your own fajita seasoning from scratch, combine 1 teaspoon chili powder, 1/2 teaspoon sea salt, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon paprika, and a pinch each of onion powder, garlic powder, cayenne, and freshly ground black pepper. Stir together and use in place of store-bought.
Step 2: Assemble and Toss
In a large bowl, combine the chopped butter greens, shredded chicken, green and red bell peppers, avocado, halved tomatoes, corn, and red onion. Pour the fajita dressing over the top and toss everything together until evenly coated. Serve immediately.
Storing and Reheating
This salad is best eaten immediately after tossing with the dressing, but it’s very easy to prep ahead for the week.
To meal prep, combine all the salad ingredients except the avocado in a large airtight container or divide into individual portion containers and refrigerate for up to 3 days. Keep the fajita dressing in a separate small container and add it right before eating. Add fresh avocado at serving time as well since it browns quickly after being cut.
Once the salad is dressed, it does not store well. The dressing wilts the greens and softens the vegetables within a few hours, so dress only what you plan to eat right away.
How to Serve Creamy Chicken Fajita Chopped Salad
This salad is a complete meal as written and needs nothing else. For extra heartiness, serve alongside warm tortilla chips for scooping or with a side of warm flour tortillas to wrap bites of the salad into impromptu soft tacos. A scoop of cilantro-lime rice on the side makes it an even more substantial dinner.
For toppings, a squeeze of fresh lime juice right before eating brightens the whole bowl. Crumbled Cotija or shredded pepper jack on top adds an extra layer of cheesy richness. A drizzle of hot sauce, a spoonful of sour cream, or a handful of crushed tortilla chips for crunch all work well too.
This salad also makes a great option for entertaining since the components can all be prepped ahead and the final assembly takes about two minutes. Set out the dressed salad in a large bowl with extra toppings on the side and let guests customize their own plates.
Frequently Asked Questions About Chicken Fajita Chopped Salad
Yes. The white cheddar dressing adds a creamy, slightly tangy, cheesy base that pairs really well with the fajita seasoning, but any creamy dressing works. Ranch, cilantro lime dressing, or a simple chipotle mayo all pair well with the fajita flavor profile. If you want a lighter option, a lime vinaigrette with a bit of cumin and chili powder mixed in works beautifully and keeps the salad feeling fresh and bright rather than heavy.
otisserie chicken is the fastest and most flavorful option since it’s already seasoned and ready to shred. Grilled chicken breast seasoned with a little fajita seasoning before cooking adds even more flavor and a slight char that pairs perfectly with the salad. Poached chicken breast shredded with two forks is another clean, simple option. You can also use leftover chicken from any recipe that has compatible flavors.
Yes. Romaine works great if you want more crunch and structure. Chopped kale holds up very well and doesn’t wilt as quickly after dressing, making it a better choice for meal prep. A spring mix or arugula both work but are more delicate. Whatever green you choose, chop it into similarly sized pieces so every bite has a good mix of ingredients.
Absolutely. This salad is very flexible. Black beans add protein and fiber and blend right in with the other Southwest flavors. Pickled jalapeños add heat and acidity. Sliced radishes add crunch and a peppery bite. Crushed tortilla chips scattered on top right before serving add texture that makes the salad feel more substantial. Cotija cheese or shredded Mexican cheese blend are both excellent additions.
Creamy Chicken Fajita Chopped Salad
Ingredients
- 4 ounces organicgirl white cheddar dressing
- 1 tablespoon taco seasoning
- 5 ounces butter greens, coarsely chopped
- 1 1/2 cups chopped or shredded cooked chicken breast**
- one small green bell pepper, seeded and chopped
- one small red bell pepper, seeded and chopped
- one medium avocado, peeled, cored and chopped
- 1 cup halved grape or cherry tomatoes
- 3/4 cup cooked corn
- 1/2 cup chopped red onion
Instructions
- In a small bowl, whisk together the white cheddar dressing with the fajita or taco seasoning.
- In a large bowl, combine the greens, chicken, bell peppers, avocado, tomatoes, corn and red onion. Pour salad dressing over the top and mix to combine. Serve immediately.
Notes
- To make the fajita seasoning, combine 1 teaspoon chili powder, 1/2 teaspoon sea salt, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon paprika, pinch of onion powder, pinch of garlic powder, pinch of cayenne powder and a pinch of freshly ground black pepper.
- Use store-bought rotisserie chicken, if desired.
- You can prep the salad without the dressing in advance and store in the refrigerator. Add the salad dressing just prior to serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried it with cilantro lime dressing. Amazing! Pregnant wife loved it!
I love cilantro lime dressing. Great choice! Thanks for the feedback.