Fajita Chicken Salad with Lime-Cilantro Yogurt Dressing

Bowl of salad with seared beef strips, lettuce, orange pepper, cherry tomato, and creamy sauce drizzle.
Prep:15 minCook:5 minServings:2

A fresh, light lunch salad piling warmed leftover fajita chicken, peppers, and onions over crisp greens with avocado, black beans, and a little cheese, all tossed in a tangy lime-cilantro Greek yogurt dressing.

  • 1.5 cups cooked fajita chicken — leftover, sliced
  • 1 cup cooked fajita peppers and onions — leftover
  • 1 tsp olive oil
  • 6 cups romaine or mixed greens — chopped
  • 1 cup cherry tomatoes — halved
  • 1 avocado — diced
  • 0.75 cup canned black beans — no-salt-added, drained and rinsed
  • 0.25 cup shredded Monterey Jack or cheddar

For the dressing

  • 0.33 cup plain nonfat Greek yogurt
  • 1 lime — juiced, plus wedges to serve
  • 3 tbsp fresh cilantro — chopped
  • 1 garlic clove — grated or minced
  • 0.5 tsp ground cumin
  • 1 tbsp water — to thin, as needed
  • black pepper
  • salt — optional, to taste (optional)

Prep Tips

Directions

  1. Whisk the dressing In a small bowl, whisk together 0.33 cup plain nonfat Greek yogurt, the juice of 1 lime, 3 tbsp fresh cilantro, 1 garlic clove, and 0.5 tsp ground cumin. Thin with 1 tbsp water a little at a time until it's pourable. Season with black pepper and, if using, a small pinch of salt. Taste and adjust the lime and pepper so it tastes bright and finished.

  2. Warm the fajita filling Heat 1 tsp olive oil in a skillet over medium. Add 1.5 cups cooked fajita chicken and 1 cup cooked fajita peppers and onions and warm, stirring, just until heated through, about 3 to 4 minutes. Don't overcook—you only need them warm.

  3. Build the salad Divide 6 cups romaine or mixed greens between two bowls or plates. Top with 1 cup cherry tomatoes, 1 avocado, and the warmed chicken, peppers, and onions. Drain and rinse 0.75 cup canned black beans, then scatter them over the top along with 0.25 cup shredded Monterey Jack or cheddar.

  4. Dress and serve Drizzle the lime-cilantro dressing over each salad and serve right away with lime wedges alongside for an extra squeeze.