WW 5 Points – Fajita Salad With Salsa Vinaigrette: A Flavor Fiesta on Your Plate

There are some dishes that just scream “weeknight victory” in my kitchen. This Fajita Salad with Salsa Vinaigrette is one of them. I first stumbled upon this gem when flipping through a WW (Weight Watchers) recipe booklet years ago, fondly titled “Take Out Tonight.” I was immediately drawn to the vibrant colors and the promise of bold, satisfying flavors without the usual takeout guilt. The idea of transforming a classic fajita experience into a fresh, crisp salad felt like culinary genius – and let me tell you, it did not disappoint! It’s the kind of meal that makes you feel good, both physically and mentally, knowing you’re nourishing yourself with something so delicious and healthy.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

This recipe celebrates fresh, vibrant components that come together to create a symphony of flavors and textures.

For the Salsa Vinaigrette:

• 1⁄2 cup prepared salsa (your favorite brand will work beautifully here)
• 1⁄4 cup chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1⁄4 teaspoon salt

For the Fajita Salad:

• 4 (1/4 lb) boneless, skinless chicken breasts
• 1 tablespoon Cajun seasoning (adjust to your spice preference)
• 1 teaspoon olive oil
• 4 cups mixed salad greens (a spring mix or romaine blend works wonderfully)
• 1 red bell pepper, seeded and thinly sliced
• 1 tomato, chopped
• 1⁄2 avocado, peeled and chopped

Equipment Needed

While this dish is straightforward, a few key tools will make the process seamless:

• Blender or food processor (for the vinaigrette)
• Medium skillet (for cooking the chicken)
• Cutting board
• Sharp knife
• Large salad bowl
• Small bowl (for vinaigrette, if not serving directly from blender pitcher)

Instructions

Crafting this vibrant salad is a delightful dance of simple steps, leading to a truly rewarding meal.

1. Prepare the Salsa Vinaigrette: To begin, combine the prepared salsa, chopped red onion, chopped fresh cilantro, lime juice, balsamic vinegar, Dijon mustard, and salt in a blender or food processor. Puree these ingredients until the vinaigrette is smooth and well combined. Once blended, transfer the vinaigrette to a bowl and set it aside while you prepare the rest of the salad components. This allows the flavors to meld beautifully.

2. Season the Chicken: Take your boneless, skinless chicken breasts and sprinkle both sides generously with the Cajun seasoning. Ensure an even coating for maximum flavor infusion.

3. Cook the Chicken: Heat a medium skillet over medium-high heat. Once the skillet is hot, add the olive oil. Carefully add the seasoned chicken breasts to the hot skillet. Cook for approximately 4 minutes on each side, or until the chicken is lightly browned and just cooked through. It’s important not to overcook the chicken to maintain its tenderness.

4. Rest and Slice the Chicken: Once cooked, transfer the chicken from the skillet to a cutting board. Allow the chicken to stand for 5 minutes. This resting period is crucial for the juices to redistribute throughout the meat, ensuring a more succulent final product. After resting, slice the chicken into 1/2-inch thick strips.

5. Assemble the Salad: In a large bowl, combine the mixed salad greens and the thinly sliced red bell pepper.

6. Add the Toppings: Top the greens and peppers with the sliced chicken strips, the chopped tomato, and the chopped avocado.

7. Serve: Serve the salad immediately with the reserved salsa vinaigrette. This recipe is designed to be 5 Points for a 1-1/2 cup serving of salad with 1/3 cup of vinaigrette.

Expert Tips & Tricks

As a chef, I’m always looking for ways to elevate even the simplest dishes. Here are a few thoughts to make your Fajita Salad even more spectacular:

• Chicken Prep is Key: For perfectly uniform cooking, ensure your chicken breasts are of similar thickness. If one is significantly thicker than the others, you can gently pound the thicker parts with a meat mallet to even it out.
• Vinaigrette Flavor Boost: If you have a bit more time, let the vinaigrette sit for at least 15-30 minutes before serving. This allows the flavors to deepen and meld beautifully. You can even make it the night before!
• Spice Level Adjustment: The Cajun seasoning can vary in heat. Taste a pinch before seasoning your chicken, and adjust the amount accordingly. If you like it really spicy, consider adding a pinch of cayenne pepper to the seasoning mix.
• Avocado Perfection: To prevent your chopped avocado from browning too quickly, toss it gently with a little bit of the lime juice from the vinaigrette ingredients before adding it to the salad.
• Make-Ahead Components: You can prepare the vinaigrette and cook and slice the chicken a day in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, simply assemble the salad with fresh greens and toppings.

Serving & Storage Suggestions

This Fajita Salad is best enjoyed fresh, when the greens are crisp and the avocado is vibrant.

• Serving: For a beautiful presentation, arrange the salad components artfully in individual bowls or on a large platter. Drizzle generously with the salsa vinaigrette just before serving to keep the greens from wilting. A sprinkle of extra fresh cilantro on top adds a burst of color and freshness.
• Storage: Leftover components can be stored separately in airtight containers in the refrigerator for 1-2 days. The vinaigrette will keep for up to 5 days. It’s best to assemble the salad just before you plan to eat it to maintain the best texture. Avoid storing the fully assembled salad with dressing, as the greens will become soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	203.1 kcal	N/A
Calories from Fat	N/A	58 g (approx.)
Total Fat	6.5 g	9%
Saturated Fat	1.1 g	5%
Cholesterol	65.8 mg	21%
Sodium	431.9 mg	17%
Total Carbohydrate	8.6 g	2%
Dietary Fiber	3.4 g	13%
Sugars	3.7 g	14%
Protein	27.9 g	55%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

The beauty of this salad lies in its adaptability. Feel free to personalize it to your liking!

• Protein Swap: If chicken isn’t your preference, consider using lean ground turkey, shrimp, or even firm tofu seasoned with the Cajun spice blend.
• Vegetable Additions: Bulk up your salad with other colorful vegetables like corn kernels (fresh, frozen, or roasted), black beans (rinsed and drained), jicama, or finely chopped cabbage.
• Spice it Up: For an extra kick, add some diced jalapeño or a pinch of red pepper flakes to the vinaigrette or directly into the salad.
• Different Greens: While mixed greens are fantastic, a crisp romaine lettuce or iceberg lettuce chopped finely also works well for a more traditional fajita-style crunch.
• Creamy Element: If you’re not concerned with dairy-free, a dollop of light sour cream or Greek yogurt can be a delicious addition.

FAQs (Frequently Asked Questions)

Q: Can I make the salsa vinaigrette ahead of time?
A: Absolutely! The vinaigrette can be made up to a day in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld even further.

Q: What if I don’t have a blender for the vinaigrette?
A: No problem! You can finely mince the onion and cilantro and then whisk all the vinaigrette ingredients together vigorously in a bowl. It might not be as perfectly smooth, but the flavor will still be delicious.

Q: How can I make this salad more filling?
A: To make the salad more substantial, consider adding a serving of beans (like black beans or pinto beans) or a small portion of cooked brown rice or quinoa.

Q: Can I use pre-cooked chicken for this recipe?
A: Yes, you can! If you have leftover rotisserie chicken or pre-cooked grilled chicken, simply shred or chop it and toss it with the Cajun seasoning to mimic the flavors.

Q: How do I ensure the chicken is cooked through without being dry?
A: The key is to cook the chicken to an internal temperature of 165°F (74°C) and to avoid overcooking. Using a meat thermometer is the most reliable way to check for doneness. Resting the chicken after cooking is also vital.

Final Thoughts

This WW 5 Points Fajita Salad with Salsa Vinaigrette is a testament to how flavorful and satisfying healthy eating can be. It’s a dish that’s as vibrant and exciting as a summer fiesta, perfect for a light lunch or a hearty dinner. I encourage you to give it a try, experiment with the variations, and most importantly, savor every delicious bite. Don’t forget to share your creations and any personal twists you add – I always love hearing how you bring these recipes to life in your own kitchens!