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Fajita Chopped Salad with Avocado Cilantro Jalapeno Dressing

Fajita Chopped Salad with Avocado Cilantro Jalapeno Dressing
Fajita Chopped Salad with Avocado Cilantro Jalapeno Dressing

I wasn’t going to post a recipe for dressing and not post a follow up recipe. This fajita chopped salad paired with this avocado cilantro jalapeno dressing is a great way to get your Mexican cuisine fix while also being Whole30 friendly.

Fajita Chopped Salad

Those white cubes? That’s not cheese. That’s jicama. Not that I am one to be giving directions on how to pronounce things, but it is pronounced “hick-eh-muh”. This is known as a “Mexican turnip”- my source for this knowledge? The tab over I currently have for my Google search “jicama”

fajita chopped salad

I love substituting jicama for tortilla chips when eating guac, hummus (not Whole30 friendly, though) or any other dip. It’s crunchy, kinda flavorless, but isn’t stringy like celery. If you’re looking for a veggie/healthy substitute for chips, I suggest trying these.

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As for the seasoning, I used this Whole30 Fajita Seasoning (sans the parsley though, not a fan). I used the same seasoning for the peppers and onions mixture too.

Below you will find the recipe for this Fajita Chopped Salad! You can find the recipe for my avocado cilantro jalapeno dressing here.

Fajita Chopped Salad with Avocado Cilantro Jalapeno Dressing

Yield: 2 Salads

Ingredients

  • 1 lb Chicken, sliced
  • 1 Green Pepper, chopped
  • 1 Red Pepper, chopped
  • 1/2 Yellow Onion, chopped
  • 2 Tomatoes, diced
  • 1 cup Jicama, diced
  • 2 tbsp Extra Virgin Olive Oil
  • 4-6 handfuls of Greens
  • Fajita Seasoning Mix

Instructions

  1. In a large frying pan, heat up 1 tbsp oil. Put your sliced chicken in the pan, and cover with fajita seasoning (2-3 tbsp). Cook the chicken until blackened on the outside.
  2. Place your chicken on a separate plate and in the same frying pan, heat up your other 1 tbsp oil. Pour in your chopped peppers and onions and season with more fajita mix (2-3 tbsp) and cook roughly 7-10 minutes. Mix constantly.
  3. While your peppers and onions are cooking, prep your salad. On each plate place 2-3 handfuls of greens. Top with tomatoes, jicama, and chicken.
  4. Once your veggies are done, allow them to cool for 5 minutes, place on top of your salad, dress your salad, and enjoy!
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i’m a coffee addict, chocolate lover, too fast of a talker and the face behind all this madness. i’ve always had a love for all things food and creative, and that’s how bits + bites was born.




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