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The Best Gluten Free Chicken Fajita Salad – Easy!
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The Best Gluten Free Chicken Fajita Salad features delicious roasted corn, seasoned pinto beans, juicy marinated chicken, sauteed peppers, avocado, jicama, and more. Its made-from-scratch marinade is delicious!
Steve and I just returned from a trip to Ft. Lauderdale, where we stayed at the beautiful W Hotel on Ft. Lauderdale Beach. It was Cinco de Mayo weekend, and the place was jumping! They have a gorgeous Mexican-style restaurant, El Vez, on the premises, which serves great Mexican salads, which inspired this salad.
Also, this salad is perfect for a gluten-free diet!
What’s in this Healthy Chicken Fajita Salad?
Simple Ingredients for this Gluten Free Chicken Fajita Salad:
- Sauteed Yellow and Orange Peppers
- Sauteed Onions
- Lime Juice
- Cotija Cheese
- Roasted Corn
- Jicama
- Raw Onions
- Pico de Gallo
- Guacamole
- Cauliflower Rice
- Pinto Beans
- Crushed Canned Tomatoes
- Olive Oil
- Grilled Chicken Breast or Chicken Thighs
- Adobo Sauce
- Chili Powder
- Cumin
- Garlic Powder
- Salt and Pepper
- Crunchy romaine lettuce or butter lettuce
How To Make This Flavorful Gluten-Free Chicken Fajita Salad Step-by-Step
Full instructions and measurements are in the recipe card below
- Prepare the seasoned Pinto Beans – Add 1 cup of crushed canned tomatoes, one teaspoon of Chili Powder, and 1/4 teaspoon of Cumin to 2 cans of drained Pinto Beans in a small saucepan. Simmer on low until heated through about 5 minutes.
- Roast the Corn—Place four ears of corn in a sheet pan with one tablespoon of olive oil. Roll the corn in the oil and season with salt and pepper. Place in a pre-heated 375-degree oven and cook until tender and just starting to turn light golden. Check every ten minutes and rotate the corn to prevent burning. Remove from the oven and slice the kernels off the cobb.
- Make the PICO DE GALLO – Chop two cups of tomatoes and one large onion into small dice. Add the juice of one lime, mix it, and place it covered in the refrigerator to marinate. Alternatively, you can use your favorite store-bought pico de gallo or Salsa.
- Slice bell peppers and onions into long strips and place them on a baking sheet with two tablespoons of olive oil. Sprinkle 1 Teaspoon of dried garlic over the veggies and toss, coating thoroughly. Cook in a pre-heated 375-degree oven until tender and golden in color. Alternatively, you can make the peppers and onions in a large skillet or cast iron skillet over medium heat.
- Marinate and Grill the Chicken–Marinade Boneless, Skinless Chicken in 1 Tablespoon Adobo Sauce, one teaspoon of garlic powder, 1/4 teaspoon cumin, juice of one lime, and 1/4 cup olive oil for approximately 20 minutes. I like putting the marinade ingredients in a ziplock bag and ensuring the chicken is coated. Place juicy marinated chicken on the grill or in a preheated 400-degree oven. Cook until the chicken reaches an internal temperature of 165 degrees.
- Chop the Romaine lettuce and watercress and julienne the jicama. Peel and slice the avocado.
- Salad Dressing -Whisk 1/2 cup Olive Oil, 2 Tablespoons White Wine Vinegar, Juice of One Lime, 1/4 Teaspoon Salt. 1/2 Teaspoon Pepper, 1/2 Teaspoon Dried Garlic.
- Grate the Cojita Cheese
- Plate Salad Ingredients by placing sliced crunchy romaine lettuce on a large salad platter or large salad bowl, and add corn, sauteed red peppers or yellow peppers and onions, seasoned beans, avocado, pico de Gallo, and sliced cooked chicken. Toss with salad dressing and add crumbled cotija cheese and jicama. This would also be delicious with a scoop of guacamole. Serve with a lime wedge and your favorite tortilla chips!
Variations and Options for Easy Chicken Fajita Salad
- Quick tip – Use a rotisserie chicken instead of grilled chicken
- Add any of your favorite sauteed veggies
- Omit the Pico de Gallo and add halved cherry tomatoes
- Serve with tortilla chips or corn tortillas
- Use black beans instead of pinto beans
- Top with your favorite toppings, such as sour cream or guacamole or tortilla strips.
The Best Gluten Free Chicken Fajita Salad – Easy!
The Best Gluten Free Chicken Fajita Salad features delicious roasted corn, seasoned pinto beans, juicy marinated chicken, sauteed peppers, avocado, jicama, and more. Its made-from-scratch marinade is absolutely delicious!
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
- Yield: 4 1x
- Category: Dinner
- Method: Bake
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
Units
Scale
- 2 Large Red and Yellow Bell Peppers
- 2 Yellow Onion
- Juice of One Lime
- 1 cup grated Cotija Cheese
- 1 cup Julianned Jicama
- 4 Ears Roasted Corn
- 2 cups Tomatoes
- 1 Large Red Onion
- 1 –2 Avocados
- 2 Cans Pinto Beans
- 1 Can Crushed Tomatoes
- 1/4 cup plus 3 tablespoons Olive Oil
- 4 Large Chicken Breasts
- One Teaspoon Chili Powder
- 1/4 Teaspoon Cumin
- 1/2 Teaspoon Powdered Garlic
- Salt and Pepper
- 1 Tablespoon Adobo Sauce
- Raw Onions
Instructions
Steps to Make Chicken Fajita Salad
- Prepare the seasoned Pinto Beans – In a small saucepan, Add 1 cup of crushed tomatoes, 1 teaspoon of Chili Powder, and 1/4 teaspoon of Cumin to 2 cans of Pinto Beans. Simmer on low until heated through about 5 minutes.
- Roast the Corn– Place four ears of corn in a sheet pan with one tablespoon of olive oil. Roll corn in the oil and season with salt and pepper. Place in a pre-heated 375-degree oven and cook until corn is tender and just starting to turn light golden. Check every ten minutes and rotate the corn to prevent burning. Remove from oven, and slice kernels off the cobb.
- PICO DE GALLO – Chop two cups of tomatoes and one large onion in a small dice. Add the juice of one lime, mix it, and place it covered in the refrigerator to marinate. Alternatively, you can use your favorite pico de Gallo or salsa.
- Roast Bell Peppers and Onions– Slice Bell Peppers and Onions into long strips—and place in a sheet pan with two tablespoons of olive oil. Sprinkle 1 Teaspoon of dried garlic over the veggies. Cook in a pre-heated 375-degree oven until tender and golden in color.
- Marinate and Grill the Chicken–Marinade Chicken in 1 Tablespoon Adobo Sauce, one teaspoon of dried garlic, 1/4 teaspoon cumin, juice of one lime, and 1/4 cup olive oil for approximately 20 minutes. I like putting the ingredients in a ziplock bag and ensuring the chicken is coated with the marinade. Place marinated chicken on the grill or in a preheated 400-degree oven. Cook until the chicken reaches an internal temperature of 165 degrees.
- Chop the Romaine lettuce and watercress and julienne the jicama. Peel and slice the avocado.
- Salad Dressing -Whisk 1/2 cup Olive Oil, 2 Tablespoons White Wine Vinegar, Juice of One Lime, 1/4 Teaspoon Salt. 1/2 Teaspoon Pepper, 1/2 Teaspoon Dried Garlic
- Grate the Cojita Cheese
- Plate Salad by placing lettuces on a large salad platter, and add corn, sauteed peppers and onions, seasoned beans, avocado, pico de Gallo, and sliced grilled chicken. Toss with salad dressing and add crumbled cotija cheese and jicama.
Notes
*Optional serve with tortillas, cauliflower rice, and seasoned pinto beans.
