Description
This Simple Chicken Fajita Cobb Salad combines tender marinated grilled chicken with colorful bell peppers, creamy avocado, cherry tomatoes, and tangy feta cheese on a fresh romaine lettuce base. Enhanced with a zesty fajita seasoning and lime juice, it’s a flavorful, hearty salad perfect for a nutritious lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken breast (marinated in fajita seasoning)
- 2 tablespoons fajita seasoning mix
- 2 tablespoons extra virgin olive oil
Vegetables & Salad Base
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 0.5 medium red onion, thinly sliced
- 4 cups chopped romaine lettuce
- 1 ripe avocado, diced
- 1 cup halved cherry tomatoes
Toppings & Dressing
- 0.5 cup crumbled feta cheese
- 1 tablespoon freshly squeezed lime juice
Instructions
- Marinate Chicken: Combine the chicken breasts with fajita seasoning and olive oil in a bowl. Mix well to coat the chicken evenly and let it marinate for at least 30 minutes to absorb the flavors.
- Prepare Vegetables: While the chicken marinates, slice the red and green bell peppers into strips and thinly slice the red onion. Set aside.
- Heat Grill: Preheat a grill or grill pan over medium-high heat to get it hot enough for grilling the chicken and vegetables.
- Grill Chicken: Place the marinated chicken on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Grill Vegetables: In the last few minutes of cooking, add the sliced bell peppers and red onion to the grill. Grill them until they are slightly charred and tender, about 2-3 minutes.
- Rest Chicken and Vegetables: Remove the chicken and vegetables from the grill and let them rest for a few minutes to retain juices and cool slightly for slicing.
- Assemble Salad Base: In a large serving bowl, place the chopped romaine lettuce, diced avocado, and halved cherry tomatoes, creating a vibrant salad base.
- Slice Chicken and Combine: Slice the grilled chicken into strips and arrange on top of the salad along with the grilled bell peppers and onions. Sprinkle evenly with crumbled feta cheese and drizzle with freshly squeezed lime juice.
- Toss and Serve: Gently toss all ingredients together to combine flavors and textures well. Serve immediately for the freshest taste.
Notes
- For best results, marinate the chicken for at least 30 minutes or up to 2 hours to maximize flavor.
- If a grill or grill pan is unavailable, you can use a cast-iron skillet or broiler to cook the chicken and vegetables.
- Adjust feta cheese quantity based on personal preference or substitute with queso fresco for a milder flavor.
- To make it dairy-free, omit the feta cheese or replace it with a vegan alternative.
- Leftovers can be stored uncovered in the fridge and are best consumed within 1-2 days for freshness.
