Grilled Chili Lime Chicken Fajita Salad
User Reviews
4.8
Grilled Chili Lime Chicken Fajita Salad
Description
Grilled Chili Lime Chicken Fajita Salad features boneless chicken thighs marinated in a mixture of lime juice, olive oil, garlic, brown sugar, red chili flakes, cumin, and salt for a bright and slightly spicy flavor. The chicken is grilled until crisp yet tender, then sliced and combined with sautéed yellow and red bell peppers and onions. These are layered on a bed of romaine lettuce along with ripe avocado slices for creaminess. The reserved marinade serves as a dressing to tie the ingredients together. Optionally, the salad is garnished with extra cilantro and sour cream.
The salad yields a mix of textures—crispy chicken edges, soft sautéed pepper strips, and creamy avocado. Its balanced flavor profile lends a lively punch from the chili lime marinade complimented by earthy cumin and a touch of sweetness from the brown sugar. Cooking the chicken and vegetables separately allows for optimal texture and flavor development.
This salad can be served as a standalone lunch or light dinner. The fresh ingredients and bold marinade provide satisfying protein and vegetables in one dish. The optional sour cream adds a cooling element to the spicier notes.
Allowing the grilled chicken to rest after cooking helps retain its juices for moist, tender slices. Marinating the chicken for two hours deepens the flavor and tenderizes the meat. The dressing keeps well refrigerated if prepared ahead.
Ingredients
Marinade/Dressing:
- 3 tablespoons olive oil
- 100 ml lime juice freshly squeezed
- 2 tablespoons cilantro chopped
- 2 cloves garlic crushed
- 1 teaspoon brown sugar
- ¾ teaspoon red chili flakes or red pepper flakes - adjust to your preference of spice
- ½ teaspoon cumin ground
- 1 teaspoon salt
Salad:
- 4 chicken thigh skin removed, boneless fillets
- ½ yellow bell pepper deseeded and sliced
- ½ red bell pepper deseeded and sliced
- ½ onion sliced
- 5 cups romaine lettuce or cos lettuce leaves, washed and dried
- 2 avocado sliced
- 1 pinch cilantro extra to garnish
- 1 pinch sour cream optional - to serve
Instructions
- Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a 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. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Wipe pan over 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 (optional) extra cilantro leaves and sour cream.
Notes
- Rest the grilled chicken before slicing to retain juices and improve tenderness.
- Marinate the chicken for at least two hours to enhance flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 18g | 6% |
| Protein | 25g | 50% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 107mg | 36% |
| Sodium | 704mg | 29% |
| Potassium | 1.044mg | 0% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 5.945IU | 0% |
| Vitamin C | 68mg | 76% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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