Grilled Chili Lime Chicken Fajita Salad
Transform your dinner table into a vibrant feast with this Grilled Chili Lime Chicken Fajita Salad. A perfect blend of zesty flavors and fresh ingredients, this salad promises to be a delight for both the eyes and the palate. Whether it’s a casual family dinner or a gathering with friends, this dish is sure to impress.
Ingredients
For the Marinade/Dressing:
- 3 tablespoons olive oil
- 100 ml (just over ⅓ cup) freshly squeezed lime juice
- 2 tablespoons cilantro, chopped
- 2 cloves garlic, crushed
- 1 teaspoon brown sugar
- ¾ teaspoon red chili flakes (adjust to preference)
- ½ teaspoon ground cumin
- 1 teaspoon salt
For the Salad:
- 4 chicken thigh fillets, skin removed (no bone)
- ½ yellow bell pepper, deseeded and sliced
- ½ red bell pepper, deseeded and sliced
- ½ an onion, sliced
- 5 cups Romaine lettuce leaves, washed and dried
- 2 avocados, sliced
- Extra cilantro leaves to garnish
- Sour cream (optional), to serve
Directions
- Prepare the Marinade/Dressing: In a bowl, whisk together the olive oil, lime juice, cilantro, garlic, brown sugar, chili flakes, cumin, and salt. Pour half of the marinade into a shallow dish to marinate the chicken fillets for two hours, if time permits, and refrigerate the remaining marinade to use as dressing.
- Cook the Chicken: Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat. Grill the chicken fillets on each side until golden, crispy, and thoroughly cooked. Once done, set aside to rest.
- Cook the Vegetables: Wipe the pan with a paper towel, add another teaspoon of oil, and fry the pepper and onion strips until they reach your desired doneness.
- Assemble the Salad: Slice the chicken into strips. On a serving platter, arrange the Romaine lettuce, avocado slices, cooked peppers, onion strips, and chicken. Drizzle with the reserved marinade/dressing. Garnish with extra cilantro leaves and serve with a dollop of sour cream, if using.
Nutritional Information
- Prep Time: 15 minutes
- Marinating Time: 2 hours
- Cooking Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Calories: 350 kcal per serving
- Servings: 4
This Grilled Chili Lime Chicken Fajita Salad is not only a feast for your taste buds but also a colorful centerpiece for your table. Enjoy the fresh, tangy flavors and the satisfying crunch of this delightful salad!
Grilled Chili Lime Chicken Fajita Salad
- Total Time: 2 hours 35 minutes
- Yield: 4 1x
Description
This Grilled Chili Lime Chicken Fajita Salad combines the smoky sweetness of grilled chicken with the tang of fresh lime, rounded out by the heat of chili flakes. Perfect for those who love a punch of flavor with their greens. The zesty marinade doubles as a dressing, ensuring every bite is dripping with flavor.
Not only is this salad visually appealing, but it’s also packed with nutrients. Crisp bell peppers, creamy avocados, and lean chicken make it a balanced meal. Ideal for a summer lunch or a light dinner, this dish is sure to satisfy both your taste buds and your nutritional needs.
Ingredients
Marinade/Dressing:
3 tablespoons olive oil
100 ml (just over ⅓ cup) freshly squeezed lime juice
2 tablespoons cilantro, chopped
2 cloves garlic, crushed
1 teaspoon brown sugar
¾ teaspoon red chili flakes (adjust to preference)
½ teaspoon ground cumin
1 teaspoon salt
Salad:
4 chicken thigh fillets, skin removed (no bone)
½ yellow bell pepper, deseeded and sliced
½ red bell pepper, deseeded and sliced
½ an onion, sliced
5 cups Romaine lettuce leaves, washed and dried
2 avocados, sliced
Extra cilantro leaves to garnish Sour cream (optional), to serve
Instructions
Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinate the chicken fillets for two hours, if time allows. Refrigerate the reserved marinade to use as dressing.
Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy, and cooked through. Set aside and allow to rest.
Wipe pan with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips, and chicken. Drizzle with remaining marinade/dressing and serve with extra cilantro leaves and sour cream, if desired.
- Prep Time: 15 minutes
- Marinating Time: 2 hours
- Cook Time: 20 minutes
Nutrition
- Calories: 350 kcal