5 from 12 votes
Fajita Hummus Crusted Chicken Salad
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

This Fajita Hummus Crusted Chicken Salad with Creamy Chipotle-Cilantro dressing is a Tex-Mex spin on the traditional Cobb Salad. Filling and hearty, yet light and substantial, this salad is lip-smacking-delicious!

Course: entree, Salad
Cuisine: American, Fusion
Servings: 4
Calories: 434 kcal
  • 2 Boneless Skinless Chicken Breasts
  • ½ Cup Fajita Flavored Hummus
  • 1 Red Bell Pepper – thinly sliced
  • 1 small Yellow Onion – thinly sliced
  • 1 TBS Extra Virgin Olive Oil
  • Salt and Pepper , to taste
  • 2 Cups Iceberg , Bibb or Romaine Lettuce (or a mix) – shredded, or more to taste
  • 1 Cup Cabbage - shredded
  • 1 Avocado – sliced
  • 1 Jalapeno – cut into rings
  • Cilantro Leaves , to taste
  • Cotija Cheese , to taste - crumbled
  • Pico de Gallo , to taste
  • Tortilla Chips , to taste - crushed
  • Dressing:
  • ½ Cup Sour Cream (can substitute Greek yogurt)
  • 2 TBS Mayonnaise
  • ¾ Cup Cilantro – stems removed and loosely packed
  • 1 Chipotle in Adobo
  • 1 clove Garlic
  • 1/2 Lime Juiced (about 1 TBS)
  • 2 tsp Honey
  • 1 TBS Apple Cider Vinegar
  • ¼ tsp Salt , or more to taste
  • Pinch Back Pepper
  • ¼ Cup Extra Virgin Olive Oil
  1. Make the dressing: Add all ingredients, except for the olive oil to the bowl of a food processor. Pulse to combine. With the processor running, slowly add the olive oil. Process until smooth. Set aside in the refrigerator to allow flavors to marry.
  2. Cook the chicken: Preheat oven to 350 degrees. Spray a large baking dish with non-stick cooking spray. Place the onions and peppers in the baking dish. Drizzle with oil and season with salt and pepper. Toss to coat.
  3. Pat the chicken dry and season with salt and pepper. Place the chicken breasts on top of the peppers and onions in the baking dish. Coat the top on the chicken generously with fajita flavored hummus.*
  4. Bake for 25-35 minutes, or until chicken breast is cooked to 165 degrees F. Remove from oven and let rest for 5 minutes. Slice chicken and set aside.
  5. Meanwhile, prepare the salad: Divide the lettuce and cabbage between serving bowls. Top with onions, pepper and chicken. Garnish with avocado, pico de gallo, jalapeno rings, cotija, crushed tortilla chips and a few cilantro leaves. Drizzle with dressing and serve.
Recipe Notes

*You can use two separate baking dishes if desired, place vegetable in one and chicken in the other
*Dressing can be made in advance and will keep, covered in the refrigerator, for 3-5 days.
*My chicken breasts were large and took about 34 minutes to bake.

Nutrition Facts
Fajita Hummus Crusted Chicken Salad
Amount Per Serving
Calories 434 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 7g44%
Cholesterol 54mg18%
Sodium 293mg13%
Potassium 627mg18%
Carbohydrates 13g4%
Fiber 5g21%
Sugar 7g8%
Protein 14g28%
Vitamin A 1480IU30%
Vitamin C 59.1mg72%
Calcium 54mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.