Description
This Grilled Chili Lime Chicken Fajita Salad is packed with bold flavors and fresh ingredients! Juicy chicken thighs marinated in a zesty chili-lime dressing, paired with grilled bell peppers, onions, creamy avocado, and crisp romaine lettuce. Perfect for a healthy, low-carb, and protein-packed meal that’s great for lunch or dinner!
Ingredients
Units
Scale
For the Marinade/Dressing
- 3 tablespoons olive oil
- 100 ml freshly squeezed lime juice
- 2 tablespoons cilantro, chopped
- 2 cloves garlic, crushed
- 1 teaspoon brown sugar
- 3/4 teaspoon red chili flakes (adjust for spice preference)
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
For the Salad
- 4 boneless, skinless chicken thigh fillets
- 1/2 yellow bell pepper, deseeded and sliced
- 1/2 red bell pepper, deseeded and sliced
- 1/2 onion, sliced
- 5 cups romaine lettuce, washed and dried
- 2 avocados, sliced
- Extra cilantro, for garnish
- Sour cream (optional, to serve)
Instructions
1. Prepare the Marinade
- In a bowl, whisk together olive oil, lime juice, cilantro, garlic, brown sugar, chili flakes, cumin, and salt.
- Pour half of the marinade into a shallow dish. Add the chicken fillets, ensuring they are well-coated. Cover and refrigerate for at least 2 hours (or overnight for more flavor).
- Reserve the remaining marinade in the fridge to use as the salad dressing.
2. Grill the Chicken
- Heat 1 teaspoon of oil in a grill pan or skillet over medium-high heat.
- Remove the chicken from the marinade and grill for 5-7 minutes per side, until golden, crispy, and fully cooked.
- Set aside and let rest for a few minutes before slicing into strips.
3. Grill the Vegetables
- Wipe the grill pan with a paper towel and drizzle with another teaspoon of oil.
- Add sliced bell peppers and onions, sautéing until tender and slightly charred.
4. Assemble the Salad
- In a large bowl or platter, arrange romaine lettuce, avocado slices, grilled peppers, onions, and sliced chicken.
- Drizzle with the reserved chili lime dressing.
- Garnish with extra cilantro and serve with sour cream if desired.
Notes
- For a lighter option, swap chicken thighs for chicken breasts.
- Add crunch with tortilla strips or toasted pumpkin seeds.
- Make it dairy-free by skipping the sour cream.
- Meal prep tip: Store grilled chicken and veggies separately for easy meal assembly.
