This Paleo Chicken Fajita Salad is a healthy and delicious salad packed with roasted chicken, roasted veggies and loads of Mexican spices. This salad is Whole30, Paleo, Gluten Free, Grain Free, Diary Free, and Specific Carbohydrate Diet Legal.

Chicken Fajita Salad
There are so many things to love about this Paleo Chicken Fajita Salad. It is packed with delicious Mexican flavours including cumin, spicy jalapenos, lime, cilantro and garlic that coat the roasted vegetables and tender slices of chicken. This salad is warm and hearty yet healthy and full of nutritious ingredients making it a great mid week dinner during the colder months.

Chicken Fajita Salad
If you are a fan of traditional tortilla fajitas, you will be amazed at how filling and satisfying this Paleo Chicken Fajita Salad is. You skip the carbs yet still have all of the delicious flavour and added health benefits of eating even more vegetables. I normally make fajitas in a pan on the stove, but was happy to discover that you can cut down on time and clean up by putting the veggies and chicken in a baking dish and roasting everything in the oven for 25 minutes. So easy!

Chicken Fajita Salad

Chicken Fajita Salad

Here are a few other great salad recipes:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Chicken Fajita Salad

Every Last Bite
This Paleo Chicken Fajita Salad is a healthy and delicious salad packed with roasted chicken, roasted veggies and loads of Mexican spices.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Diets Dairy Free, Gluten Free, Grain Free, Nut Free, Paleo, Specific Carbohydrate Diet Legal, Whole30
Servings 2
Calories 796 kcal



  • 1/4 cup olive oil
  • 2 cloves crushed garlic
  • 1 1/2 tbsp lime juice
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp chipotle chili flakes (or ground chipotle powder)
  • 1 tsp oregano


  • 2 chicken breasts cut into strips
  • 1 large red onion
  • 3 bell peppers (preferably 1 red, 1 yellow and 1 green)
  • 4 cups lettuce
  • 2 jalapeños thinly sliced
  • 1 avocado
  • 1 cup halved cherry tomatoes
  • salt and pepper
  • 1/4 cup cilantro


  • In a bowl combine all of the ingredients for the sauce and whisk until well combine
  • Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
  • Wash and deseed the peppers and cut them into thin strips. Peel the onion and cut it into eighths. Place the sliced peppers, red onion, chicken and 2 thinly sliced jalapenos on a baking tray and toss with the sauce. Bake for 25 minutes or until the chicken is cooked through and the veggies are tender.
  • Wash the lettuce and place in a bowl along with the cherry tomatoes and sliced avocado.
  • Cut the chicken into bite sized pieces. Add the chicken and roasted vegetables to the salad and toss with any of the sauce left at the bottom of the baking tray. To serve top with a slice of lime, chopped cilantro and a spoonful of salsa. Enjoy!
Calories: 796kcalCarbohydrates: 37gProtein: 55gFat: 49gSaturated Fat: 7gTrans Fat: 1gCholesterol: 145mgSodium: 324mgPotassium: 2307mgFiber: 16gSugar: 16gCalcium: 133mgIron: 6mg
Tried this recipe?Leave a comment below and let us know how it was!

Chicken Fajita Salad