Chicken Fajita Sheet Pan Salad
No, the Chicken Fajita Salad isn’t on the sheet pan.
The Chicken Fajita Sheet Pan Salad recipe details cooking the chicken and veggies on a sheet pan. Then making a salad of it. Is the title a dangling participle? Or just really confusing? Should it be Chicken Fajita Salad (made on a sheet pan)?
Regardless, the salad is super simple, at least.
And you could toss everything on the sheet pan and serve it from there.
Preheat the oven, season the veggies and the chicken, then cook them. (Together – on the aforementioned sheet pan.) Toss with lettuce and dressing. BOOM! Chicken Fajita Salad.
Prep the veggies and the chicken. Use whatever peppers you like best – we used green and red bell peppers and some jalapeno because we like a little heat. Substituting chicken thighs for breasts would work great here too.
Slicing the peppers and onions into strips is traditional for fajitas ~ I cut the chicken the same way.
If you want the chicken spread throughout the salad, cut the pieces smaller. Cubes would work great too. Try not to get the chicken pieces too much smaller than the veggies, or the chicken will be toast before the veggies are cooked.
Toss the veggies with some oil and sprinkle with fajita seasoning. Use your big bowl (affiliate link).
Spread the veggies on the sheet pan (affiliate link) then repeat the steps for the chicken. No need to clean out the bowl between the veggies and the chicken.
Cook on the lower third of the oven until the veggies are brown and an instant read meat thermometer (affiliate link) reads 160 degrees F on the chicken.
While the chicken and veggies are cooking, prep the salad. I love our big wooden salad bowl (affiliate link) because I use it for everything from popcorn to, well, salads, and a slew of food in between.
I used romaine lettuce because it holds up well, and added in some baby greens (because we had them) but you can use whatever lettuce you like. Iceberg would be great.
Top the cheese/lettuce mixture with the chicken and veggies and toss everything together with the dressing. We used prepared Ranch Dressing, but you can make your own if you’d like. This Ranch Dressing Recipe is easy and looks delish. It’s from Wholesum Yum and it’s low carb!
Chicken Fajita Sheet Pan Salad
Ingredients
- 3 each Chicken Breasts, boneless & skinless, sliced into 1/2″ spears
- 1 Packet of Fajita Seasoning
- 2 large Assorted Bell & Hot Peppers
- 1 large Yellow (cooking) Onion
- 2 tbsp Vegetable Oil
- 4 cups Salad Greens
- 1 cup Mexican Style Shredded Cheese
- 1/2 cup Ranch Dressing
- Cooking Spray
Instructions
- Preheat oven to 450 degrees F. Spray sheet pan well with cooking spray. Reserve 1-1/2 teaspoons of fajita seasonings for dressing.
- Slice peppers and onions into 1/4″ to 1/2″ spears. If using hot peppers, slice in rounds to differentiate spicy from regular peppers.
- Place peppers and onions in large bowl, and toss with 1 tablespoon of oil. Sprinkle on 1 tablespoon of fajita seasoning and toss to coat. Spread evenly over sheet pan.
- Repeat coating with chicken: toss pieces in large bowl with oil then sprinkle with remaining fajita seasoning. Spread over top of peppers and onions in sheet pan.
- Cook peppers, onion and chicken in bottom 1/3 of oven, tossing occasionally, until onions and peppers begin to brown and chicken reads 160 degrees when tested with a meat thermometer.
- Meanwhile, place salad greens in serving bowl and sprinkle with shredded cheese. Toss well.
- Prepare dressing: combine ranch dressing and reserved fajita seasoning in small bowl.
- When chicken is cooked thoroughly, top salad greens with baked mixture. Add dressing and mix again. Serve immediately.
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