Air Fryer Chicken Fajita Salad is a healthy but totally delicious twist on classic chicken fajitas! Made with juicy, air-fried chicken, crispy lettuce, and roasted vegetables, you will love this easy dinner/lunch option.
Prep Time10 minutesminutes
Cook Time18 minutesminutes
Total Time28 minutesminutes
Ingredients
For the Chicken Marinade:
2teaspoonsolive oil
2teaspoonslime juice
1teaspoongarlic, minced
2teaspoonssmoked paprika
1teaspooncumin
1teaspoonsalt
For the Salad:
1poundchicken breast or thighs, boneless, skinless, whole pieces
1yellow bell pepper, cut into strips
1red bell pepper, cut into strips
1-2jalapeños, deseeded and sliced, optional
½white onion, cut into thin wedges
5cupsromaine lettuce, chopped
1-2avocados, sliced
1cupcilantro, chopped
½cupsour cream, optional
1lime, sliced into wedges or slices
Chili flakes, for seasoning, optional
Instructions
In a small bowl, prepare the marinade by combining all the marinade ingredients together. Mix well.
Coat the chicken pieces with the marinade and let rest for 10 minutes, or up to 24 hours.
Preheat your air fryer to 360°F if your air fryer requires preheating. Place the chicken pieces into the air fryer, being careful not to crowd.
Place them into the air fryer and set at 360°F. It is best to use a meat thermometer as different thicknesses of the chicken will cook differently. For nice fat chicken breasts it takes about 25 minutes total in the air fryer. Thinner, pieces about 17 to 20 minutes.
Set the timer for 10 minutes, flip the chicken pieces. Place the peppers in groups between the chicken pieces. Place the onions in the air fryer with the chicken.
Cook additional 5-12 minutes depending on the chicken. Check the temperature of chicken with the meat thermometer from time to time, your chicken is done once it has reached an internal temperature of 165°F. Don’t overcook the chicken or it will be dry.
In a large salad bowl, add the romaine lettuce and cilantro.
Remove the vegetables and place on top of the lettuce. Add the avocados to the salad.
Remove the chicken and let rest for 10 minutes so it will stay moist. After 10 minutes, slice chicken into long strips. Place on the salad.
Add the sour cream to the middle and sprinkle salad with chili flakes if you like it spicy. Squeeze fresh lime juice over the salad and serve immediately.
Notes
Meal Prep: This is a great meal prep meal. Cook the chicken and vegetables ahead and store them in an air tight container, in the refridgerator, for up to 4 days. Reheat in the air fryer for 5 minutes at 360°F and then place on top of salad with toppings of choice.