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