Chicken Fajita Salad with Spicy Avocado Dressing

Ali Segersten Aug 28, 2012 13 comments
Chicken Fajita Salad with Spicy Avocado Dressing Paleo

When summer's produce is in abundance we like to create meals that revolve around it, like this one. If you are vegan or vegetarian you can substitute cooked blacked beans or sautéed tempeh for the chicken. I think you'll find the Spicy Avocado Dressing rather addicting! I like to make a batch of this dressing with the whole jalapeño—seeds and all, but for the children I make it without the seeds.

Did you know that eating a small avocado with a meal containing carotenoids (found in the tomatoes, peppers, and salad greens) helps to absorb these beneficial compounds? Carotenoids, like beta-carotene, alpha-carotene, gamma-carotene, lycopene, lutein, zeaxanthin, and beta-cryptoxanthin all need to be consumed with fat to optimize absorption in the intestines. One also needs to have a functioning small intestine for this to occur (gluten, antibiotics, yeast overgrowth, and environmental toxins can damage the gut and impede absorption of fats and fat-soluble nutrients). Once in the body these carotenoids act as powerful antioxidants mopping up free radicals. Some of these carotenoids can also be converted into vitamin A (all-trans-retinol). We need vitamin A to assist with gene transcription, proper development of an embryo, various reproductive processes, night and color vision, skin health (acne), cellular communication, and proper immune function. Vitamin A is found in liver, meat, and dairy products. In order to convert carotenoids from plants into vitamin A we need to have adequate zinc and proper thyroid function as the T3 thyroid hormone helps in the conversion process. When pregnant and lactating the need for preformed vitamin A increases quite a bit so be sure to consume enough carotenoids from plants and vitamin A from animal sources, or if you are vegan, be sure to consume enough iodine, zinc, and selenium-rich foods for proper thyroid function so you can properly convert carotenoids from plants into Vitamin A.


About the Author

Ali Segersten

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.

See More

Nourishing Meals Newsletter

Email updates.

Add Comment


Absolutely adored this dressing, didn't make the salad but used the dressing as a dip for vegetables. Amazing!!. How long can you keep the dressing in the fridge for?

I made this last night and I must say, I was mildly disappointed. Neither the s.o. nor I cared for the napa cabbage (and I definitely won't be seeking it out it again). The avocado dressing turned out rather bland. The chicken was the best part, but I found that I didn't have nearly enough marinade (only a few drops per chicken strip). I *will* say that I had never before used chipotle chili powder and wondered what the difference was. I was pleasantly surprised by the rather smoky aroma and flavor. So if nothing else, I've discovered a wonderful new spice!

I've added this recipe to my must make list. This is the perfect light dinner or lunch.

I know I would love this one! Off to share on my gfe Facebook page ... thanks!


Thanks for another great recipe! We made this for dinner tonight and enjoyed the satisfying flavors and textures. The dressing would be wonderful as a veggie dip too!

I just picked up a ton of avocados yesterday. I can't wait to make this scrumptious chicken dish!

happen to have an abundance of avocados right now - thanks for this recipe!

Used an almost identical marinade for chicken last night (leftovers in salad today). It was wonderful! Can't wait to try the avocado dressing! Will that keep in the refrigerator for a day or two?

I made chicken last evening with an almost identical marinade - it was addictive!

I can't wait to try this salad with that wonderful avocado dressing. This meal should be a real treat.

Thanks for creating and sharing with us.

Yum! This recipe looks great! Can't wait to try it.

DaNelle recently posted...Copycat PF Changs Lettuce Wraps Recipe

The creamy avocado sauce looks amazing! I can't wait to try this recipe!

This sounds lovely! Healthy, light and delicious. Can't wait to try it!

This looks yummy! Definitely going to make this for dinner.

Related Posts

Feb 06, 2022

Black Rice and Cucumber Salad

Black rice, also called purple rice or forbidden rice, is a relatively unknown superfood. It's packed with different compounds that promote gut health, reduce inflammation, and increase longevity. Black rice can be cooked on the stove the same way (and with the same water to rice ratios) that you would cook a pot of brown rice.

Read More
Jul 13, 2017

Healthy Rainbow Vegetable Salad with Turmeric Roasted Chickpeas

If you have children and are in need of some inspiration on getting them to love their veggies, then this kid-friendly recipe is for you. I'm visiting my family in Wisconsin now. My children love to play with my brother's four children who are all in a similar age range as my children.

Read More
Oct 16, 2016

Easy One-Pan Oven Roasted Chicken with Potatoes and Carrots

I love super easy meals on busy weekday evenings, don't you? This recipe (including the variations below) is one of my go-to weeknight meals. I wanted to share it with you because we all could use more ideas on how to create doable, nourishing family dinners. 

Read More
Oct 04, 2016

Raw Thai Kale Slaw with a Creamy Ginger-Almond Butter Dressing

You are going to love this nutritious raw kale slaw. It's full of detoxification and antioxidant compounds, and just bursting with the fresh, bright flavors of basil, mint, and cilantro. All tossed in a slightly spicy and gingery, creamy almond butter dressing. What I love about this salad is that it lasts up to 5 days in the refrigerator!

Read More