Chicken Fajita Salad


When Big Fisch goes out to eat, he rarely ever orders a salad as an entree. In fact, he can probably count on one hand the number of times he has ordered one.

This homemade chicken fajita salad, however, is one he loves. And asks for often.

What’s so special about this salad that makes it desirable by men? It’s filling and it’s flavorful. Full of nutrients and good fats.

And the additional good news? It’s quick and easy. A double win for a busy week night.

To serve 4 you will need:

1 bag of spinach

1 small container of cherry tomatoes or 1 large tomato

4 chicken breasts or tenderloins

1/2 tsp salt

1/4 tsp pepper

1 tsp oregano

1 tsp garlic powder

2 Tbsp paprika

1 tsp cayenne

2 tsp chili powder

Suggested toppings: 2 avocados, salsa, hot sauce, corn chips, and ranch dressing.

Equipment: George Foreman grill or outdoor grill


If using chicken breasts, cut them in half (butterfly them). In a small bowl, mix together salt, pepper, oregano, garlic powder, paprika, cayenne, and chili powder. (Caution: this rub is spicy. If you don’t want it so hot, leave out the cayenne and lessen the chili powder). Rub mixed spices over chicken until completely covered. Cook chicken on George Foreman grill or outdoor grill until no longer pink inside. Remove from grill and let sit 5 minutes before slicing.

Rinse spinach and divide into individual bowls. Slice chicken into strips or bite size pieces and add to spinach. Top with tomatoes, sliced avocados, crushed corn chips, salsa, taco sauce, and ranch dressing. And there you have it! One delicious, filling, protein packed salad.

Spice mixture adapted from this recipe.