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Fajita Chicken Salad

  • Author: Madeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Poach and mix
  • Cuisine: Mexican American


Prep this Fajita Chicken Salad ahead of time and enjoy this healthy Whole30 lunch all week!



  • 2 boneless skinless chicken breasts (about 1.5 lbs)
  • 1 bell pepper
  • 1/2 red onion
  • 2 tbsp lime juice
  • 1/2 cup mayo
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp smoked paprika
  • 1/2 cup fresh cilantro


  1. Dice the bell pepper and red onion and add to a small mixing bowl with the lime juice
  2. Toss the peppers and onions until they are coated in the lime juice. Allow that mixture to sit so the onions can soften while you prepare the rest of the recipe
  3. Place chicken breasts in a medium sized sauce pan and cover with cold water until chicken is covered with at least 1″ of water
  4. Place pot on the stove uncovered and bring to a boil
  5. Reduce to a simmer and cover the pot with a lid
  6. Allow the chicken to simmer for 14 minutes and then remove the pot from the heat
  7. While the chicken cooks mix the chili powder, cumin, salt, and paprika into the mayo
  8. Roughly chop fresh cilantro leaves
  9. Remove the chicken breasts from the water and shred with two forks
  10. In a large mixing bowl combine the peppers and onions soaked in the lime juice, shredded chicken, seasoned mayo, and fresh cilantro until fully combined
  11. Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days

Keywords: Whole30, Whole30 lunch, healthy lunch, chicken salad