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Chicken Fajita and Roasted Sweet Potato Salad

Chicken Fajita and Roasted Sweet Potato SaladI’ve made it my goal this summer to create the most flavorful salads I could possibly dream of—to make salad-haters turn over a new leaf (yep, pun dorkily intended).  This salad accomplishes that task perfectly. There is so much flavor here your taste buds just might explode—chicken fajitas with sauteed onions and bell peppers, roasted sweet potato chunks, and dressing made with jalapeño AND blue cheese. This is not the easiest salad you will ever make, but it is so (SO) worth it. 

I did not come up with this flavor combination on my own. I have been making these Chicken Fajita Stuffed Sweet Potatoes from Kristy at Sweet Treats and More for the past six months. The meal is DELICIOUS, but I wanted to turn it into a salad to make it a little bit less filling for summer dinners. No, sweet potatoes are not really a summer staple, but you only need a couple of them for this salad, and they work perfectly here. I mean, it’s kind of like having French fries in your salad. Who wouldn’t want that? NO ONE.

Look at these giant potatoes (and try not to look at my weirdly veiny hand and chipped nail polish!!)

Huge sweet potatoes


Sweet potatoes

These sweet potatoes are roasted until they are soft, but I think next time I will make them CRISPY so it’s even more like having French fries in my salad!! Side note: does anyone actually put French fries in your salad? My husband started doing this awhile back and I think I fell in love with him just a little bit more that day.

The other flavor here is the jalapeño blue cheese dressing made with Greek yogurt (here is the original recipe). You wouldn’t think those flavors would go together, but they do. And it’s epic.

Undressed Chicken Fajita Salad


Chicken Fajita and Roasted Sweet Potato Salad
Serves 6
A flavorful salad made with blackened chicken, sauteed onions and bell peppers, roasted sweet potatoes, and a jalapeño blue cheese dressing.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
For salad
  1. 1/4 cup lime juice
  2. 3/4 tsp chili powder
  3. 1/2 tsp garlic powder
  4. 1/2 tsp cumin
  5. 1/2 tsp kosher salt
  6. 1/8 tsp paprika
  7. 1/4 tsp fresh ground black pepper
  8. Pinch cayenne pepper (optional, but I like a hint of spice)
  9. 3 large boneless skinless chicken breasts (about 2 lbs)
  10. 2 large sweet potatoes (or 3 medium), rinsed, dried, and diced into small cubes
  11. 2 tbsp extra virgin olive oil
  12. 2 tsp kosher salt
  13. 1 tsp fresh ground black pepper
  14. 1/2 tsp garlic powder
  15. 3 bell peppers (any color), sliced into strips
  16. 2 medium onions, sliced into strips
  17. 3 tbsp extra virgin olive oil
  18. Mixed greens
For Jalapeño Blue Cheese Greek Yogurt Dressing
  1. 1 jalapeño, de-seeded
  2. 5 oz blue cheese
  3. 1/4 cup cilantro
  4. 1 small clove garlic, minced
  5. 1/4 cup lime juice
  6. 7 oz plain Greek yogurt (I used 2%)
  7. 1/2 cup extra virgin olive oil
  8. Salt and pepper, to taste
  1. In a small bowl, combine lime juice, chili powder, garlic powder, cumin, salt, paprika, cayenne and black pepper. Pound chicken to an even thickness, place in zip lock bag and pour marinade in to coat. Marinate for up to 6 hours in the refrigerator.
  2. Preheat oven to 375°F. Line two large baking sheets with foil. In large bowl, toss diced potatoes with olive oil, salt, pepper, and garlic powder before spreading in one even layer onto baking sheets. Roast for 30 minutes, stirring once halfway through to prevent burning.
  3. While potatoes are roasting, heat two tbsp olive oil in a large pan over medium heat. Remove chicken from marinade, season with salt and pepper on each side and cook ten minutes on each side or until heated through to 165°F. Remove chicken from pan and add another tablespoon of olive oil to pan. Add sliced onions and bell peppers, season lightly with salt and pepper, and sauté for ten minutes or until tender.
  4. While peppers and onions are cooking, slice chicken diagonally into strips.
  5. Serve potatoes, chicken, peppers and onions over mixed greens with dressing drizzled on top.
For Jalapeño Blue Cheese Dressing (I sometimes make this ahead of time, it only gets better as it sits)
  1. Place all ingredients in blender and blend until smooth.
Adapted from Sweet Treats and More
Adapted from Sweet Treats and More
My California Kitchen http://mycaliforniakitchen.com/

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  1. Amanda @Illustrious Confections says:

    I hate making salads at home and usually only eat them if ordering one in a restaurant. However, this one looks so yummy I may just have to give it a try!

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