Fresh & Oh-So Speedy Chicken Fajita Salad

What mom doesn’t wish for more time?

We love how the pre-seasoned tenders jogs our meal-creativity slump!

Putting the chicken in this fast and flavorful Chicken Fajita Salad is an awesome way to use those fresh spring greens that our “cabin-fevered” family just can’t seem to get enough of!!


1 package Bauman’s Authenic Fajita-seasoned Chicken Tenders
2 tablespoons canola oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion, medium, thinly sliced
Extras: Looking to boost protein and fiber in your family’s diet? Canned black beans, about 3/4 cup, are a great option to add!


Heat the oil in a pan over medium-high heat.
Cook the chicken, bell peppers, and onion (and those black beans) for eight minutes, stirring frequently.
Once the chicken is cooked through and vegetables are slightly soft, remove from heat.

3 tablespoons olive oil
3 tablespoons lime juice
1 teaspoon brown sugar
1 teaspoon chili flakes
1 teaspoon salt

In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
Farm Tip: We love using jelly jars when making dressings and vinaigrettes! With the tight fitting lids of these canning jars, we can recruit little helpers to shake ’em up without worrying about big messes.

1 head romaine lettuce, chopped
1 avocado, sliced

Extras: We like to spice things up with a few pickled jalapeños.

In a large bowl, toss the romaine or other greens with the chicken, peppers & onions, avocado, and dressing.
Get with the Season: Romaine is a good choice because it’s so sturdy, but we love this salad with spinach or other spring greens, too!

Yes, please!

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Yes, please!