Grilled Fajita Chicken Salad

This Grilled Chili Lime Chicken Fajita Salad is a flavorful, fresh, and satisfying meal packed with bold Tex-Mex flavors. Juicy, marinated chicken thighs are grilled to perfection, then combined with crisp romaine lettuce, grilled peppers, onions, and creamy avocado. The zesty chili lime dressing ties everything together, making this salad a must-try for a healthy and delicious lunch or dinner.

Why You’ll Love This Recipe

• Bold and zesty flavors – The chili lime marinade enhances the grilled chicken.
• Light yet filling – A perfect balance of protein, healthy fats, and veggies.
• Quick and easy – Ready in just 40 minutes.
• Healthy and nutritious – Packed with fresh ingredients and wholesome goodness.
• Versatile – Serve as a salad or wrap in tortillas for a fajita-style meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Marinade/Dressing:

• 3 tablespoons olive oil
• 100 ml fresh lime juice
• 2 tablespoons chopped cilantro
• 2 cloves garlic, crushed
• 1 teaspoon brown sugar
• ¾ teaspoon red chili flakes (adjust to taste)
• ½ teaspoon ground cumin
• 1 teaspoon salt

Salad:

• 4 boneless, skinless chicken thigh fillets
• ½ yellow bell pepper, deseeded and sliced
• ½ red bell pepper, deseeded and sliced
• ½ onion, sliced
• 5 cups romaine lettuce, washed and dried
• 2 avocados, sliced
• Extra cilantro, for garnish
• Sour cream (optional, for serving)

Directions

Step 1: Marinate the Chicken

1. Whisk together all marinade ingredients in a bowl until well combined.
2. Pour half of the marinade into a shallow dish and add the chicken thighs. Coat well, cover, and refrigerate for at least 2 hours (or overnight for best results).
3. Reserve the other half of the marinade in the fridge to use as a dressing later.

Step 2: Grill the Chicken

4. Heat 1 teaspoon of olive oil in a grill pan or skillet over medium-high heat.
5. Remove the chicken from the marinade, allowing excess to drip off, and grill for 5-7 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F (75°C)).
6. Transfer the cooked chicken to a plate and let it rest for a few minutes before slicing into strips.

Step 3: Grill the Vegetables

7. Wipe the pan clean with a paper towel, then drizzle with another teaspoon of oil.
8. Add the sliced bell peppers and onions to the pan and sauté until softened and slightly charred, about 5 minutes.

Step 4: Assemble the Salad

9. In a large bowl or platter, layer the romaine lettuce, grilled bell peppers, onions, and avocado slices.
10. Arrange the sliced chicken on top.
11. Drizzle the salad with the reserved chili lime dressing and garnish with extra cilantro.
12. Serve with a dollop of sour cream (if using) and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Spicy Kick – Add an extra teaspoon of chili flakes or a dash of hot sauce to the marinade.
• Different Protein – Swap chicken thighs for chicken breasts, shrimp, or grilled steak.
• Dairy-Free – Skip the sour cream or use a dairy-free alternative.
• Low-Carb Wraps – Serve the chicken and veggies in lettuce wraps for a keto-friendly option.
• Extra Crunch – Add toasted pumpkin seeds or crushed tortilla chips on top.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm the chicken and vegetables in a skillet over low heat or microwave in short intervals.
• Meal Prep: Keep the salad ingredients separate until ready to serve for the freshest results.

FAQs

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work just as well but may need 1-2 extra minutes per side when grilling.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check for an internal temperature of 165°F (75°C).

Can I make this salad ahead of time?

Yes! Marinate the chicken overnight and prep the veggies in advance. Assemble the salad just before serving.

What can I use instead of cilantro?

Try fresh parsley or basil if you don’t like cilantro.

Can I grill the chicken on an outdoor grill?

Absolutely! Cook over medium-high heat for 5-7 minutes per side, flipping once.

What’s the best way to store leftovers?

Keep the chicken and veggies separate from the lettuce and dressing to prevent sogginess.

Is this salad keto-friendly?

Yes! Just omit the brown sugar to keep it low-carb.

Can I use bottled lime juice instead of fresh?

Fresh lime juice is best, but bottled works in a pinch.

What can I serve with this salad?

Pair it with warm tortillas, rice, or a side of black beans for a fuller meal.

How can I make this salad extra crunchy?

Add toasted nuts, crispy tortilla strips, or crumbled feta cheese.

Conclusion

This Grilled Chili Lime Chicken Fajita Salad is a vibrant, fresh, and satisfying meal that brings bold flavors with minimal effort. With tender grilled chicken, charred peppers, creamy avocado, and a zesty dressing, it’s a perfect dish for healthy eating without sacrificing taste. Enjoy it as a salad, in wraps, or with your favorite toppings for a customizable, delicious meal!

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