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Grilled Chili Lime Chicken Fajita Salad

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  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Grilled
  • Cuisine: Mexican

Description

This Grilled Chili Lime Chicken Fajita Salad is a refreshing and protein-packed meal bursting with zesty flavors. Juicy grilled chicken is marinated in a tangy chili-lime dressing, paired with crisp lettuce, sweet bell peppers, and creamy avocado. It’s a quick and easy dinner recipe that’s perfect for a light yet satisfying meal. Whether you’re looking for healthy recipes, high-protein meals, or simple recipes to try, this dish delivers!

Ingredients

Marinade/Dressing:

  • 3 tbsp olive oil

  • 100 ml (just over 1/3 cup) freshly squeezed lime juice

  • 2 tbsp cilantro, chopped

  • 2 cloves garlic, crushed

  • 1 tsp brown sugar (optional)

  • 3/4 tsp red chili flakes (adjust to taste)

  • 1/2 tsp ground cumin

  • 1 tsp salt

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 (or cos) lettuce, washed and dried

  • 2 avocados, sliced

  • Extra cilantro leaves for garnish

  • Sour cream (optional) to serve

Instructions

  • Make the marinade/dressing: In a bowl, whisk together the marinade ingredients until well combined.

  • Marinate the chicken: Pour half of the marinade into a shallow dish and add the chicken. Let it marinate for at least 2 hours (if time allows). Refrigerate the remaining marinade to use as a dressing.

  • Grill the chicken: Heat 1 tsp of oil in a grill pan or skillet over medium-high heat. Grill the marinated chicken for 5-7 minutes per side, until golden, crispy, and cooked through. Set aside to rest.

  • Cook the vegetables: Wipe the pan clean, drizzle with another 1 tsp of oil, and sauté the bell peppers and onion until softened.

  • Assemble the salad: Slice the chicken into strips. Arrange lettuce, avocado slices, peppers, and onions in a bowl or plate.

 

  • Serve: Drizzle the remaining marinade/dressing over the salad. Garnish with extra cilantro leaves and serve with sour cream if desired.

Notes

  • Meal prep tip: Marinate the chicken in advance for even more flavor.

  • Make it low-carb: Skip the brown sugar and serve with extra avocado.

  • Substitutions: Swap chicken thighs for chicken breast if preferred.

 

  • Storage: Store leftovers in an airtight container for up to 2 days.

Nutrition

  • Serving Size: 1 portion
  • Calories: 450 kcal
  • Sugar: 5g
  • Sodium: 750mg
  • Fat: 28g
  • Saturated Fat: 5g
  • Unsaturated Fat: 18g
  • Trans Fat: 0 g
  • Carbohydrates: 18g
  • Fiber: 7g
  • Protein: 35g
  • Cholesterol: 95mg

Find it online: https://cooktune.com/grilled-chili-lime-chicken-fajita-salad/