Chipotle Chicken Fajita Salad (Whole 30)

If you like to treat your mouth right this dish is for you! This meal prep is fairly easy and may be one of my favorite meal preps I have ever done. It’s light, full of flavor, has textures, and is fun to eat! I plan to make this again even after the whole 30… maybe with some tortilla strips though..

Time: 45 Minutes

Meals: 4-5

Cost: $15-$20


Let’s get going!



All of the ingredients should be  simple to find the only one that may give you some trouble is the chipotle peppers in the adobo sauce, but this is absolutely required for this dish. The chipotle peppers are typically found with the canned peppers, sometimes in a Mexican section or in the “wall of cans aisle”.


  • Romaine Hearts (3)
  • Two Large Chicken Breasts
  • 1 Red Pepper
  • 1 Green Pepper
  • 1 Red onion
  • 2 Bundles of Cilantro
  • 2 cloves of garlic
  • 4 roma tomatos
  • 2 limes
  • 3 Jalapenos
  • 2 avocados
  • 6 oz of Chipotle peppers in Adobo
  • Mild Extra Virgin Olive oil
  • 1 egg yolk
  • 1 tsp White Wine Vinegar
  • Tajin Seasoning
  • garlic powder

Its hard to tell people what equipment they need to make something, because there are many alternative ways to finish a dish, but here are the items I recommend using


  • 2 Skillets (12″ and 10″ recommended)
  • Cutting Board
  • Sharp Knife
  • Immersion Blender (highly recommended but not required)
    • If you do not have one: Mixing Bowl and Whisk or a blender with a low blade
  • Mixing bowl

1. Make your aioli!

if you have never made mayo before, it is super simple and is not nearly as “gross” as the hellmans you will find on the shelf at your local grocery store. It is really just acid, seasoning, egg yolk, and oil

  1. yolk your egg and place the yolk in the bowl you will be blending or mixing by hand
  2. add 1 tsp of white wine vinegar and 1 tsp of either lemon juice or lime juice
  3. mix well
  4. slowly add your mild extra virgin olive oil as you are still blending or mixing
  5. continue until your mixture is white and has thickened
  6. add 1/3 cup cilantro, a garlic clove, half of a jalepeno, and the juice of 1/2 a lime
    • If you are not using a blender you will need to very finely chop these ingredients before mixing into the mayo
  7. mix to smooth everything out and get a nice vibrant green color
  8. season with salt and pepper to taste, and add some more lime juice if you would like a runnier consistency
  9. scrape your aioli into a container (but leave some behind for the marinade!


2. Make your Marinade!

I have used this marinade so many times, and I am sure you will as well when you taste how good it is! I usually add a tablespoon of honey to the marinade, but did not this time since I am doing the whole 30, the marinade was great with or without it!

  1. Add 6 oz (3/4 Cup) of Chipotle in Adobo to the mixing bowl or blender you used for your aioli above
    • If you are mixing by hand you will once again need to very finely chop your peppers
  2. Add your liquids
    • the juice of one lime,
    • 1 tbsp of white wine vinegar,
    • 1/4 c olive oil  (you can use canola or another light oil if you aren’t doing the whole 30)
  3. Mix
  4. Add your seasonings
    • 1 tsp Tajin
    • 1 tsp garlic powder
    • 1 tsp dried oregano
    • 1 tsp salt
    • couple grinds of pepper
  5. Add your solids
    • 1/4 C cilantro
    • 1 garlic clove
  6. Mix well!
  7. Give it a taste, it will be a bit spicy but shouldn’t be overwhelming, the spice will cool off after cooking and balancing with the aioli and pico!

3. Slice your chicken

You will want to slice your chicken really thin

  1. Butterfly your chicken
    • Place your chicken on a cutting board and slice from side to side (think parallel to the cutting board and right down the middle of the breast)
  2. slice from top to bottom 1/2″ pieces
    1. This doesn’t have to be perfect, but you want a little thickness so the chicken doesn’t get dry but still very thin pieces of chicken!

4. Marinate your Chicken

Now the chicken can marinate over night, for a few hours, but for a minimum of 30 minutes!

  1. Place chicken in a mixing bowl that will fit the chicken comfortably
  2. Pour marinade over
  3. Coat the chicken as evenly as possible
  4. Cover and refrigerate


5. Make your Pico

If you have never made Pico before, it is really just finely dicing/mincing tomatoes, onion, cilantro, jalapeno, garlic, and adding some lime & seasoning! super easy stuff. You can really do this in any order, but here’s some instructions

I really need to get a video of how to most efficiently dice and mince, because if you cut your onions and tomatoes the proper way it is actually super fun. ALSO, PLEASE RINSE OFF YOUR PRODUCE.

  1. Get out a clean mixing bowl to mix everything in
  2. Dice your tomato (4 roma or 2 beefsteak – you can add more if ratios are off, all tomatoes are made differently-)
  3. Dice your onion (1 large sweet onion)
  4. Dice Jalepenos (taste before adding some are way hotter than others, you may only want to add a litte, or you may want to add a lot)
  5. mince cilantro 1/3 C
  6. mince garlic (1 clove)
  7. juice 1 lime ( can add more if needed)
  8. MIX!
  9. Put in a suitable sized container
  10. BANG!


6. Char your veggies!

I like to cook the veggies before the chicken, and you will see why in step 7, and remember to rinse off your produce!

  1. Heat a skillet and oil the pan
  2. Julienne your red pepper and green pepper
  3. Slice your red onion
    • cut the root in half
    • peel the outer shell
    • place flat end on cutting board
    • cut from top to bottom as thin as you can
  4. The skillet should start to lightly smoke
  5. Place veggies in skillet
  6. mix well
  7. add salt, 1 tsp garlic powder, and pepper
  8. Mix again and cook for 3 minutes
  9. Take off heat and place the skillet on a different burner or next to the stove


7. Cook Chicken

If you want to give meat some color you cannot have a pile of meat in a pan, the juices will start to boil the chicken on the bottom rather than sear! This is the same reason you space out your mushrooms on a skillet if you want to give the mushrooms a deep brown beautiful color. COOK IN BATCHES, ITS WORTH IT!

Oh, and get your vent going or a fan, because it may get a little smokey and spicy in the air..

  1. Get a lightly oiled large skillet very hot (lightly smoking)
  2.  Use tongs or a fork to place chicken in the pan spaced out so the chicken is not touching other pieces of chicken
  3. cook for about 2 minutes a side (a nice brown color on each side)
  4. when a piece is done place it over the veggies sitting over on the other burner
    • this is going to give the veggies some of the chicken juices and make the fajitas that much better!
  5. lightly oil the pan and cook another batch and repeat all steps until you have cooked all of your chicken
  6. turn the burner off and mix up your chicken and veggies!


8. Shred your lettuce and slice your avacado

prettttyyyy straight forward, just shred your lettuce, and slice your avocado

Just a tip for slicing your avocado, do it while it is still in its shell. Use a butter knife to cut strips and then use your spoon to take the fruit out.













9. Plate it up, baby!

  1. Lettuce down
  2. Avocado Slices next
  3. Pico Splashed
  4. Fajita mix centered
  5. Cilantro – Jalapeno Avocado Drizzle
  6. Can i get a boo-ya-ka-sha!




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