Grilled Chicken Fajita Salad
User Reviews
5.0
9 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 - 6 servings
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Calories
748 kcal
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Course
Main Course
Grilled Chicken Fajita Salad
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Fresh and delicious grilled chicken fajita taco salads are loaded with the bold flavors of fajitas, but are a slightly healthier option that's perfect for summer!
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Ingredients
For the Fajita Marinade and Dressing –
- ¼ cup olive oil
- ¼ cup fresh lime juice
- ¼ cup mayonnaise
- 2 tablespoons Cholula hot sauce
- 2 tablespoons honey
- 1 clove garlic minced
- 1 ½ teaspoons salt
For the Fajita Salad –
- 2 pounds boneless chicken either breasts or thighs
- 3 bell peppers halved and seeded (any color)
- 1 onion peeled and sliced into rounds
- 8-10 ounces romaine lettuce chopped
- 2 avocadoes peeled and sliced
- 1 cup fresh corn
- 1 cup Cherry or grape tomatoes halved
- ½ cup chopped cilantro
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Instructions
- Set out a medium bowl (or measuring pitcher), a baking dish, and a baking sheet.
- In the bowl, combine the olive oil, lime juice, mayonnaise, Cholula, honey, garlic and salt. Whisk until smooth.
- Place the chicken pieces in the baking dish. Pour 1/4 cup of the marinade over the top of the chicken. Reserve the rest to use as the salad dressing. Flip the chicken to make sure it is coated in the marinade on all sides.
- Meanwhile, preheat the grill to medium, around 350° F. Then chop and prep all the fresh produce.
- Once the grill is hot, place the chicken on the grill and grill for 5 to 6 minutes per side, depending on thickness. Place the bell pepper halves and onion slices on the grill as well, and grill for 2 to 3 minutes per side. Remove the chicken, peppers, and onion slices. Place them all on a baking sheet to rest.
- While the chicken is resting, pile the chopped romaine on a large serving platter, or on individual dinner plates.
- Slice the chicken pieces and bell pepper halves into thin strips. Cut the onion rounds in half.
- Pile the grilled chicken slices, bell pepper strips, and onions on top of the romaine. Arrange sliced avocado and cherry tomatoes around the hot grilled items. Then sprinkle fresh corn and cilantro over the top. Drizzle with the remaining dressing and serve.
Notes
- It’s best to grill the peppers and onions in larger pieces so they don’t fall through the grates. Then slice them for the salad after grilling.
- Make-Ahead Tips: Grill the chicken and vegetables a day or so ahead to make prep a breeze when ready to serve.
- These are great mason jar salads! Place the dressing, chicken, and grilled veggies at the bottom of the jars. Then pile in corn and tomatoes (and any other hearty goodies), and top with the fresh greens. When ready to enjoy, dump the salad into a bowl and finish with the avocado.
- The assembled salads are best when enjoyed freshly prepared. The chicken and grilled veggies will keep well stored in a container together for up to 3 days.
Nutrition Information
Show Details
Serving
1lg serving
Calories
748kcal
(37%)
Carbohydrates
36g
(12%)
Protein
54g
(108%)
Fat
46g
(71%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
11g
Monounsaturated Fat
24g
Trans Fat
0.1g
Cholesterol
151mg
(50%)
Sodium
1423mg
(59%)
Potassium
1891mg
(54%)
Fiber
11g
(44%)
Sugar
17g
(34%)
Vitamin A
5896IU
(118%)
Vitamin C
110mg
(122%)
Calcium
70mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 748 kcal
% Daily Value*
| Serving | 1lg serving | |
| Calories | 748kcal | 37% |
| Carbohydrates | 36g | 12% |
| Protein | 54g | 108% |
| Fat | 46g | 71% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 151mg | 50% |
| Sodium | 1423mg | 59% |
| Potassium | 1891mg | 40% |
| Fiber | 11g | 44% |
| Sugar | 17g | 34% |
| Vitamin A | 5896IU | 118% |
| Vitamin C | 110mg | 122% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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